25 Days of Giveaways: Day 1 by SKIN Organics

Today marks Day #1 of our 25 Days of Christmas Giveaways!!!  Woohoo!  I am so excited for you guys to win some fantastic natural and health-inducing prizes just in time for Christmas!  The first company taking part in our giveaways series is Skin Organic Body Care.  Stephanie, natural body care guru and owner of Skin, has been present here at Healing Cuisine many times in the past.  We are happy to welcome her back for another giveaway of her top notch products!

Take some time to read through my reviews of Skin's products in the past:
Healing Calendula Salve
Lemon Lips Lip Balm
Daily Greens Antioxidant Face Cream
Lemon Aid Face Wash

Skin's products use only the most pure ingredients, like coconut oil, citrus fruit extracts, olive oil, and and green tea.  I use Skin for all my face cleansing needs because of the low score rating their products receive on the EWG toxicity scale.  I love the way Stephanie's products make your skin look and feel.  After a few days of use, your skin is more radiant, pores are smaller, and you feel hydrated and smooth!  And that goes for every item in her product line, from face to feet to hands to lips!

Today, Stephanie is giving away TWO winter inspired treats from her product line: 1 jar of Claramint Lip Balm + 1 jar of Peppermint Foot Rub.  It is the perfect Christmas gift pack for one lucky winner!

Skin's Claramint Lip Balm will take care of your chapped lips all winter long!  The flavor is refreshing, and the balm leaves a light natural gloss to your lips that lasts for hours.  Skin's Peppermint Foot Rub is the perfect solution for dry tired feet in this cold winter weather.  Give your feat a refresher with this invigorating foot softener!  It works wonders, and a little goes a long way!

You'll want to follow Skin on Facebook to stay updated with their online discounts and deals.  Stephanie posts her coupon codes there.  And if you live in the San Fransisco area, you can visit Skin's newest brick and mortar site (2764 Octavia) for in house specials!  Right now you can receive FREE SHIPPING all December long from purchases made from the San Fran location (call 415-926-8475 for details)!

GIVEAWAY RULES

Now it's time to enter the giveaway.  This giveaway will last 24 hours, from midnight EST on Friday November 30th until 11:59pm EST the same day.  Entering is easy!  Simply follow the various options below in the Rafflecopter widget window.    This Skin brand giveaway is open to continental U.S.A. residents only.  There will be one winner.  The winner will be contacted within 48 hours after the giveaway ends.  All entries are verified via Rafflecopter.

Be sure to come back tomorrow and EVERY DAY through December for a chance to win a new prize!  You can win multiple times, so don't be shy to come back!

a Rafflecopter giveaway

Caramel Apple 'Cheesecake'

Tomorrow is Day 1 of our 25 Days of Christmas Giveaways series!!!  I'm excited for you guys!  We've got 25 big name companies participating.  You'll have the opportunity to enter for a new prize every day for 25 days in a row, from November 30th until Christmas Eve December 24th.  Some days will have more than 1 winner, so be sure to read the details closely.  You'll have 24 hours to get entered every day.  Each day, there are two easy entry options, plus bonuses for tweeting, sharing, or liking the giveaway or company.  It should be easy and fun!  This is my way of giving back to you all for the years of support and love and suggestions and praise!!  Merry Christmas!

A hint for tomorrow's prize..... It promotes natural beauty and relaxation, and the beautiful lady behind this company has been generous here at Healing Cuisine many times in the past.  Her products have always been a hit!  So stay tuned, you'll want to get in on tomorrow's giveaway!

Now, on to those new dessert recipes I promised you.  These are the two desserts I made for Thanksgiving this year, brand new:  Caramel Apple 'Cheesecake' and Cherry Crumble Bars!  I've only got time at the moment to share the first one with you.  My friend Molly and I fell in love with this cheesecake, a new version of my summer favorite Strawberry Cream Pie.  This caramel apple cheesecake uses raw cashews as the base for the no-bake cheesecake, and is now our new favorite fall dessert.  You've got to give it a try!  The caramel sauce is optional, so if you're Advanced Plan feel free to leave that layer of the pie out.  The Cherry Crumble Bars were yummy, too.  Recipe is coming as soon as I catch up on unpacking these boxes!

Salted Caramel Apple 'Cheesecake'
Makes 8 Servings

CRUST LAYER
1 1/4 cups coconut flour
1/2 cup unsweetened coconut flakes
5 Tbsp coconut oil (solid room temp)
1 Tbsp raw almond butter or coconut butter
2 tsp Stevita Spoonable stevia
1/4 tsp sea salt
1 1/2 tsp vanilla extract
3/4 tsp cinnamon

CARAMEL PECAN LAYER
1 cup oozy caramel sauce
1 cup chopped pecans (optional)

CINNAMON APPLE LAYER
5 Tbsp raw butter
3 Tbsp raw unfiltered local honey
1 tsp ground cinnamon
pinch sea salt
5 small organic Granny Smith apples, peeled, cored and chopped

APPLE CHEESECAKE LAYER
2 small organic Granny Smith apples, peeled and diced
3/4 cup raw cashews, soaked for 2 hours then rinsed
1 Tbsp Stevita Spoonable stevia
1 tsp pure vanilla extract
1 tsp fresh lemon juice
2 Tbsp coconut butter, melted
4 Tbsp coconut oil, melted

1.)  CRUST LAYER   Add all crust ingredients to food processor.  Pulse until well combined and small crumb texture forms.  Dump into a 9 inch spring form pan.  Press the crust into the pan edges with your fingers, going about 1/2 to 2/3 up the sides.  Place in fridge while you prepare the next layer.

2.)  CARAMEL PECAN LAYER  Spoon caramel sauce into the base of the pie crust.  Spread evenly with a spoon.  Sprinkle chopped pecan bits over the caramel.  Place pie crust in fridge while you prepare the next layer.

3.)  CINNAMON APPLE LAYER  Heat a large skillet over Medium-High heat.  Melt the butter then add the honey, cinnamon and sea salt, stirring to combine.  Cook the mixture until it is gently bubbling, about 1 minute.  Add the chopped apples to the pan and toss to coat.  Cook over Medium-High heat until the apples are very tender and just about all of the liquid has evaporated, about 20-25 minutes, stirring occasionally.  Remove from heat and allow to cool for 10 minutes, then add to the pie pan evenly over the caramel pecan layer.  Return the pan to the refrigerator while you prepare the final layer.

4.)  APPLE CHEESECAKE LAYER  Blend all apple cheesecake ingredients together in a high speed blender until completely smooth.  Scrape down sides as needed.  Taste for sweetness, add more stevia if you wish (it depends on how sweet your apples are).  Pour the 'cheesecake' over the cinnamon apple layer.  Add a fifth layer of whipped coconut cream, then drizzle caramel sauce over the top and swirl around with a knife (optional).  Chill in freezer for 5 hours then in fridge for 1-2 hours before removing ring and serving.

See you back here bright and early tomorrow for the big 25 Days of Christmas Giveaways kickoff! 

Wordless Wednesday: November 28, 2012

25 Days of Christmas Giveaways...is coming!

Happy Cyber Monday everyone!  Are you taking part in any of the online deals today?  Hope you all had a wonderful Thanksgiving!  We enjoyed the holiday with our Maximized Living family in Charlotte, then proceeded with packing and moving on Friday and Saturday.  Phew, we are exhausted after such a go-go-go weekend, but are happily settling in to our new home in Greensboro.  Thank you to all who have written in from all across the Triad to send your support.  I love that we already have friends in this city!  I would love to meet you and get to know you if you live in the Greensboro area, please email me!

The new recipes that I mentioned on the Facebook page will be coming out soon.  I need to focus on unpacking boxes right now, but I'm hoping by the end of the week I'll get them typed out -- Caramel Apple Pie Cheesecake and Cherry Crumble Bars.  They were as good as they sound.. mmmm!

Also, you'll want to subscribe to the email list or Facebook page to stay updated on something exciting happening very soon here at Healing Cuisine.  It's called 25 Days of Christmas Giveaways, and the kickoff is Friday November 30th!  That's THIS FRIDAY, four days away!  I have invited 25 of my most favorite companies and products to participate in this giveaway series.  You have some AMAZING natural, healthy, and cool prizes coming your way.  Everyone can enter once for free, and I'll have ways you can qualify for bonus entries to increase your chances.  Stay tuned!  It's going to be a fun month of free prizes!!

Wordless Wednesday: November 21, 2012

Holiday Recipe Roundup

Thanksgiving is just days away.  Many of you are trying to finalize your holiday menu.  As you requested, here is the list of all 62 recipes included in Season's Eatings holiday e-cookbook.  **Purchase your copy today for $13.95 and receive instant download!**  I hope this collection of recipes helps you plan your healthy Thanksgiving and Christmas meals.

Appetizers
Holiday Spiced Pecans
Mini Herbed Scones
Chocolate Spiced Peanut Butter
Double Green Dip
Feta and Cucumber Dip
French Onion Dip
No Cheese Ball
Olive Dip
Pumpkin Dip
Spinach-Artichoke Dip

Salads & Sauces
Basic Tossed Salad
Celery Salad with Walnuts & Dates
Christmas Kale
Merry Berry Salad
Ginger Lime Cranberry Sauce
Easy Pan Gravy

Side Dishes
Coconut Bread Stuffing
Brussels Sprouts with Pistachios
Caramelized Broccoli with Garlic
Green Bean Casserole
Mint Smashed Peas
Pan Fried Beans & Spinach
Roasted Vegetable Medley
Rosemary Garlic Mashed 'Fotatoes'
Savory Collard Greens
Sweet Potato Cranberry Casserole
Wild Rice Pecan Stuffing
Zucchini Mushroom Crumble

Main Course
Balsamic Broiled Salmon
Black Pepper-Crusted Beef Tenderloin
Lemon, Sage and Garlic Roasted Chicken
Herb Roasted Turkey


Breads & Rolls
Coconut Flour Gingered Bread
Pumpkin Bread or Muffins
Savory Coconut Flour Bread & Rolls

Desserts
Apple Pie
Dark Chocolate Mousse Pie
Fruit Cake
Pumpkin Pie
Pumpkin Cheesecake
Vanilla Cheesecake
Almond Flour Pie Crust
Coconut Flour Pie Crust
Crumb Pie Crust

Cookies & Bars
Chocolate Chip Nut Butter Balls
Chocolate Truffles
Chocolate Crinkle Cookies
Cinnamon Walnut Cookies
Coconut Flour Brownies
Dark Chocolate Bites of Heaven
Dark Chocolate Peppermint Patties
Gingerbread Cookies
Pumpkin Coconut Squares
Raw Chocolate Fudge
Snowball Cookies

Frosting & Icing
Coconut Icing
Coconut Whipped Cream
Cream Cheese Frosting
Traditional Frosting

Beverages
Eggless Nog
Stevia Hot Chocolate
Mulled Cider

I wish you all luck hitting the grocery stores if you haven't done your shopping yet.  That'll be me this afternoon....pushing through the crowds.  Have a blessed Thanksgiving with family and friends!

Season's Eatings

Do you ever ask yourself this question:  The holidays are here, now what?  That was my inspiration for creating Season's Eatings, my holiday e-book modeled around the Maximized Living Nutrition Plans.  Within its pages you'll find 62 Core Plan recipes, 46 Advanced Plan recipes (view the recipe list), advice on managing stress (Essential #1) through the holidays, how to cook with natural sweeteners, a shopping guide, and bright tantalizing pictures to guide you through!

Season's Eatings is so much more than a recipe book.  I designed it to be a menu planner and resource guide you can come back to year after year.  And what is the most loved food tradition of Thanksgiving and Christmas?  The cookies and desserts, of course!  Well, I've loaded this e-book up with all of my favorite cookie and dessert creations.  You will not be disappointed!

This e-book is also a fabulous resource for the array of holiday parties coming up.  Whether you have volunteered to bring one dish to share or are hosting a dinner party of your own, Season's Eatings will supply you with health-inducing, whole-food options that taste SO GOOD your guests will never know they're healthy!

It's about living a Maximized Living lifestyle every day of the year.  And just because holidays come with a tradition of processed, high sugar, trans fat, and gluten laden dishes DOES NOT mean you have to eat that way.  Holiday eating should be guilt-free!  Start a new tradition within your family of Maximized food that tastes good and is good for you!

WHAT OTHERS ARE SAYING

It is a blessing to hear and read how my recipes have been helping Maximized Living families all over the world.  I wanted to share what some folks who have used Season's Eatings had to say:

This book is one of the best books we have ever cooked from.  There is no book out there that we have found that has perfect ratios for the recipes, great tasting food and wonderful ideas.  Eating healthy CAN be fun and extraordinarily tasty with Elise's "Seasons Eatings" e-book!  This year we are having my family over for Christmas and were worried how to make healthy desserts, side dishes, and entrees for them, but now we have a great book that we are comfortable cooking from.  Our favorite side dish from the book is the coconut bread.  It can go with so many things, stuffing, scones, etc.!  Our favorite dessert is the "Double Dark Chocolate Mousse Pie."  She even tells you how to make the crust.  We have literally gone through a ton of healthy cookbooks and recipe guides when it comes to healthy eating, but they all had horrible ratios of ingredients or never worked out like the picture showed.  With Elise's "Seasons Eatings" book all we have to do is follow the recipe and it turns out amazing!  If you were worried about how to make a healthy holiday meal and have the WHOLE family like it, this is it.  Completely worth the price!
               -  David and Abby Janis
                  San Leandro, CA

This next review is from a fellow blogger, Jessica.  In the blogosphere she goes by 'Tall Girl'.  Check out her post, Season's Eatings is toward the bottom.

You can read more about Season's Eatings holiday e-book here and purchase and download it here.  And don't forget to visit my YouTube channel to watch me make Pumpkin Pie Cheesecake from Season's Eatings!

With Thanksgiving and Christmas now just weeks away, the holiday rush will be starting.  I want to wish each one of you many blessings with your families through the holidays!  I am thankful for you, your support, and the impact we are creating to help others live healthier lives every day.   
Happy, Healthy Eating!

Wordless Wednesday: November 14, 2012

Guest Post: Mango Mint Sorbet

Today's recipe comes from the kitchen of Dr. B.J. Hardick, co-author of the book Maximized Living Nutrition Plans.  This book outlines the foundation of the Core and Advanced Plans and is what inspired me to change my family's lifestyle, and eventually start Healing Cuisine to share with all of you.

Dr. B.J. needed some menu planning help.  He was throwing a Latin American themed dinner party for his friends.  He wanted the perfect dessert to compliment his other courses.  My mind immediately went to mangoes.  Mango sorbet is a traditional dessert for many of the countries in South America.  And, it's super easy to make at home!  We combined two recipes to create this new spin on mango sorbet, from Fine Cooking and Healing Cuisine.

He didn't know this picture was making it on the blog.... Thanks B.J.!    : )

Mango Mint Sorbet
Makes 8 Servings

8 cups organic mango, diced and frozen
1/2 cup full fat organic Greek yogurt
1/2 tsp fresh orange zest
1/2 cup fresh squeezed organic orange juice
2 tsp fresh mint, chopped

Put frozen fruit, yogurt, orange zest, orange juice, and mint into blender or food processor.  Puree until creamy, stopping to scrape down sides of bowl as needed.  If frozen mangoes don't break down completely, gradually add water as needed through the feed tube while pureeing (a tablespoon or two at a time).  Serve immediately or freeze.  To serve later, allow 10-15 minutes for sorbet to soften at room temperature.

Pumpkin Cheesecake Chocolate Brownies

Have you had enough chocolate yet this week?  This is the third new recipe of the week, all of which have been desserts!  In case you missed it, I shared a guest recipe for Homemade Oreo Cookies and my personal favorite Almond Flour Brownie recipe.  We're using the brownie recipe as the base for today's fall inspired treat.

Hope you enjoy these Pumpkin Cheesecake Chocolate Brownies!  I am munching on a big square of this delicious dessert now while sitting in a hotel room in Greensboro, North Carolina.  We are relaxing after a long day of searching for our new future home!  I can't remember the last update I shared on our new business progress.  Here's the quick summary --  The build out process has started on our future health center, set to open in January 2013!  It will be called Triad Health Center.  Healing Cuisine will also be expanding from my small couch and kitchen to my own office space within Triad Health Center!  We're bringing a completely new health care system to Greensboro.  We're moving from Charlotte to Greensboro the weekend after Thanksgiving.  We're up here now looking for rental homes.  That gives us two weeks to figure our lives out.  The search continues tomorrow.  Pray for us..  :)

Pumpkin Cheesecake Chocolate Brownies
Makes 25 Brownies

1 unbaked Signature Brownie batter
1 egg
8 oz organic cream cheese, softened
3/4 cup pure pumpkin puree
1 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp ground ginger
1/2 cup powdered xylitol
2 Tbsp Stevita Spoonable Stevia

1.)  Preheat oven to 350 degrees F.  Grease a 9 x 13 inch glass baking pan with coconut oil.  In blender, process together egg, cream cheese, pumpkin, cinnamon, cloves, ginger, xylitol, and stevia until smooth.

2.)  Spread about two thirds of the Signature Brownie batter into prepared pan.  Spread all of the pumpkin batter over top, distributing evenly.  Drop the remaining brownie batter over the cheesecake batter.  To make the swirls, run a butter knife back and forth through the pan vertically and horizontally.

3.)  Bake for 35-40 minutes, or until a knife inserted in the center comes out clean.  Cool completely and chill before cutting and serving.

Healing Cuisine's Signature Chocolate Brownies

I feel pretty bad about withholding this recipe from you for so long.  But the truth is, I honestly didn't realize I never posted it yet!  The realization sunk in finally when a friend, with a mouth full of chocolaty goodness, called these brownies my "secret never-tell recipe."  I looked at her puzzled, because I knew she knew how to use the Recipe Index and tries all my latest recipes.  I laughed and said, "Oh, they're on my site, you can probably find them named almond flour brownies or something like that."  She shook her head, "You've been promising me this signature brownie recipe of yours for over a year!"  Oh my goodness, how embarrassing!!

Time to make things right!  So here it is, my signature chocolate brownie recipe using almond flour and no sugar!  That's right, it's Advanced Plan!  Stay tuned tomorrow for a third new dessert recipe this week....  And here's a hint, it'll be using this brownie recipe as the base.

Healing Cuisine's Signature Chocolate Brownies
Makes 20 Brownies

1 1/4 cups fine ground blanched almond flour
1/4 tsp sea salt
3 Tbsp unsweetened cocoa powder
3/4 tsp baking powder
3 Tbsp Stevita Spoonable Stevia
1/3 cup powdered xylitol
4 free-range eggs
1 free-range egg white
1 1/2 tsp pure vanilla extract
3/4 cup raw butter OR coconut oil
8 Tbsp strong brewed coffee, room temperature (optional)
10 oz 73+% chocolate bar or chips

1.)  Preheat oven to 350 degrees F.  Grease a 9 x 13 inch glass pan with coconut oil.  Set aside.  In a large bowl, mix together the almond flour, sea salt, cocoa powder, baking powder, and spoonable stevia.  Set aside.

2.)  In a small saucepan over Low heat, melt together the butter with 6 ounces of dark chocolate.  (I use pure bakers chocolate.)  Remove from heat and set aside.

3.)  In a medium mixing bowl, whisk together the eggs, xylitol, vanilla and coffee (if using).  Slowly drizzle the melted chocolate mixture into the egg mixture while whisking until incorporated. (Going too fast can cause the eggs to cook upon contact.  Go slowly to temper the egg batter.)

4.)  Stir the chocolate/egg liquid into the dry almond flour mix, stirring completely until smooth.  Chop the remaining 4 ounces of chocolate into small chunks (or use chocolate chips).  Stir chocolate chunks into the batter.  Pour batter into 9 x 13 inch pan.
   
5.)  Bake for 28-32 minutes or until a knife poked into the center comes out clean.  Let cool completely before cutting into.  Cover tightly and store at room temperature.

Wordless Wednesday: November 7, 2012

Guest Post: Homemade Oreo Cookies

Y'all are in for a treat today.  I have more desserts to share today, Thursday, and Friday, so keep coming back for some yummy additions to your fall and Christmas dessert spreads!

First, I have to start with a little situation control.  I hate to have to even say this, because so many of you have been with me and supported me since the early months of Healing Cuisine.  I have seen many folks posting my recipes AND my pictures online without my permission and without a backlink.  My work and content (and any blogger's work) is copy written, protected under the Creative Commons License.  Please do not copy and past my recipes onto your Facebook wall.  Please do not take the pictures from my website.  At the very least, please put a backlink to the original page where you found the recipe.  What I would most prefer is that you use the SHARE button on the Healing Cuisine Facebook page to share my content with your friends.  If you would like to use my recipes or articles in any capacity outside of your own kitchen, please email me first to get permission.  I appreciate your respect and understanding.

Okay, moving on to sharing a fabulous recipe shared with me by a fan!  This Guest Recipe comes from Janis Storring of Ontario, Canada.  Her recipe for Homemade Oreo Cookies really hits the sweet tooth.  She uses walnut flour, and I've got to say I do like the flavor of the ground walnuts in the chocolate cookie.  I have tried these with almond flour, too, and they turn out just fine.  I also made a batch using 2 Tablespoons of honey and 1/4 cup xylitol (instead of 1/2 cup xylitol) and I really liked thedm!  The little bit of sugar from the honey allows the cookies to crisp up a bit and hold their crunch (the same method used in my Snickerdoodle Cookies recipe).  Because of the lack of sugar/gluten, nut flours will get soft or soggy shortly after cooling from the oven.  It's up to you if you'd like a crunchy cookie or soft cookie texture.

To cut the perfect circles, invest in some quality cutters, or use the rim of a glass or coffee mug.  These oreo sandwiches depend on uniform cookies.

Store these finished cookie sandwiches in the freezer to prevent the creme filling from melting.  Also, it's easier if you freeze the cookies first for about 15 minutes before spreading on the creme filling

Janis likes to switch up her oreo cookie fillings.  The options are really endless!  You can do ice cream filling, add avocado/chlorophyll and pure mint essential oil for minty creme, swirl in peanut or almond butter, add almond extract and some chopped cherries, or stir in pureed berries!

Thank you, Janis, for sharing your oreo cookie recipe with us!!



Homemade Oreo Cookies
Makes 10 Cookie Sandwiches

COOKIES
1 1/2 cups fine ground walnut flour
1/2 cup pure cocoa powder
1 tsp baking soda
1/4 tsp aluminum-free baking powder
1/8 tsp sea salt
1/2 cup powdered xylitol
1/2 cup raw butter or coconut oil, solid form
1 free-range egg
1/4 cup raw flax meal
1 scoop protein powder (optional, if omitting replace with 2 Tbsp walnut flour)

CREME FILLING
1/4 cup raw butter, solid form (can replace with coconut oil)
1/4 cup coconut oil, solid form
1/2 cup powdered xylitol
2 tsp pure vanilla

1.)  COOKIES   Preheat oven to 325 degrees F and line baking sheet with unbleached parchment paper.  In a food processor, pulse together walnut flour, cocoa powder, baking soda, baking powder, sea salt and xylitol until combined.  Add butter and pulse until small crumbs form.  Add the egg, ground flax, and protein powder.  Pulse until the dough comes together and pulls away from the sides of the food processor.

2.)  Lay a sheet of unbleached parchment paper out on a counter or table.  The dough is a bit sticky, so the paper helps.  You may also wish to chill the dough in the fridge for 15 minutes before rolling out.  Scoop the dough onto the parchment.  Flatten it out a bit with your fingers to get started.  Lay a second sheet of unbleached parchment paper on top of the dough.  Use a rolling pin to roll the dough to about 1/4 inch thickness.  Remove the top parchment layer and begin cutting your cookie circles.  Any size diameter you prefer is fine, but I like using the 2 or 2 1/2 inch circles for a more authentic Oreo.  Use a thin cookie spatula to lift the cut circles onto the lined baking sheet.  Repeat the process until all dough is cut.

3.)  Bake at 325 degrees F for 10 minutes.  Cool completely.  You may find it helpful to freeze the cookies, too, before filling.

4.)  CREME FILLING   In a mixing bowl with the paddle attachment, beat butter and coconut oil together until fluffy.  Add powdered xylitol and vanilla.  Continue to beat until the icing is light and fluffy.  Spoon creme into an icing bag or plastic bag and cut off one corner.  Squeeze creme in an even layer onto one cookie and top with another one.  Store in fridge or freezer until ready to eat.