Kombucha Tea Flavorings Round 2

Looking back through my posts in the last few years, I see it's been a while since my last post about brewing kombucha.  Hard to believe!  Well I have about a year's worth of new flavor combinations to share with you.  But first, take a look back at our past discussions about brewing kombucha at home.  If you haven't started yet, believe me it's easy and takes very little effort!  The cost savings of home brewing and health benefits of consuming regularly are abundant!

Weird science project or tasty drink?: How to Brew Kombucha

Is My SCOBY Moldy?

Kombucha Tea Flavorings Round 1

Kombucha Smoothie 

Kombucha Mojito

I hope you like some of these new kombucha flavors.  These ingredients are added during the second fermentation period.  We love to try new combinations.  Exotic blends are at the bottom.  Always use organic ingredients, because chemicals and pesticides can harm the SCOBY and kill the natural yeast production.  Be sure to check out the original kombucha tea flavorings post from 2010 first to see if you want to try any if the classic flavors, too!


Kombucha Tea Flavorings Round 2

To 3 quarts of kombucha tea for the second fermentation period, add:

Watermelon-Lime Kombucha

Watermelon-Lime:  1/3 cup fresh squeezed watermelon juice  +  1/4 cup lime peel cut into strips

Pineapple:  1/4 cup fresh pineapple

Pineapple Pomegranate:  1/4 cup fresh pineapple  +  1/4 cup pomegranate juice

Apple Berry:  1/3 cup unsweetened organic apple juice  +  1/3 cup fresh mixed berries (or thawed frozen berries, or 1/4 cup unsweetened jam)

Cherry Vanilla: 1/4 cup dried cherries OR 1/3 cup pitted fresh cherries  +  2 tsp pure vanilla extract 

Pear-Almond:  1/4 cup fresh pear  +  2 tsp pure almond extract

Orange-Grapefruit: 1/4 cup fresh squeezed orange juice  +  1/3 cup fresh squeezed grapefruit juice   OR  1/4 cup orange peel  +  1/4 cup grapefruit peel 

Lemon-Blueberry:  1/4 cup lemon peel cut into strips  +  1/3 cup fresh blueberries (or frozen thawed blueberries, or 1/4 cup dried blueberries)

Peach:  1/3 cup fresh peaches (or thawed frozen peaches)

Strawberry-Mango: 1/4 cup fresh mango  (or frozen thawed mango)  +  1/3 cup fresh strawberries (or frozen thawed strawberries)

Kiwi:  1/3 cup fresh kiwi

Calm Blend:  1 tsp dried lavender flower  +  1 tsp dried chamomile flower

Chai Blend:  2 tsp of my favorite whole chai spice blend

Apple Pie Kombucha

Apple Pie Chai:  1/3 cup unsweetened apple juice  +  1 tsp chai spice blend  +  1 cinnamon stick

Apple Pie:  1/3 cup unsweetened apple juice  +  1 cinnamon stick

Pumpkin Pie:  1/3 cup pumpkin puree (optional)  +  4 whole cloves  +  2 cinnamon sticks  +  1/2 tsp ground nutmeg  +  3/4 tsp ground ginger  +  1/2 tsp pure vanilla extract

Chocolate Malt:  1 heaping Tablespoon raw cacao powder  +  1 heaping Tablespoon maca powder

Continue with the second ferment for at least 2 days.  Sometimes we forget and let our bottles go about 7 days for the second ferment.  They still taste good, but start to get a bit vinegary tasting again.  I think 3-4 days is the sweet spot.  Then pop in the fridge overnight, strain and enjoy!

Don't be afraid to experiment!  And don't be afraid to pour a batch down the drain if it didn't come out how you wanted.  I've done that a few times myself.  You can always make more!  The fun is in the experimenting, creating, and enjoying.

If you have a favorite flavor, please share it in the comments section!  I'd love to hear from you!

How To: Blackberry / Raspberry Jam

I had to finish this natural pectin series with a classic jam recipe.  This is another Advanced Plan suitable jam, Blackberry Jam!  You can also switch out the blackberries equally with raspberries or blueberries.  Delicioso!

Blackberry Jam (or Raspberry, or Blueberry Jam)
Makes 4 half pint jars

3 lbs (10 cups) organic blackberries, washed and shaken dry
2 1/4 cups xylitol
Juice of 1 organic orange (rind reserved)

4-5 sanitized half pint jars and lids
1 muslin bag or tea ball

1.)  Mash the berries and decide if you want seeded or seedless jam.  If you prefer seedless, run the berries through a mesh strainer or sieve (You can also add some of the strained berry pulp back to the mix if you want a slightly seedy jam).  Combine the berries, xylitol and orange juice in a large non-reactive pot.  Chop the reserved orange find and put in a muslin bag / tea ball.  Place bag in pot, cover, and set on counter for 3-6 hours.

2.)  Place pot over High heat on stove and bring to a boil.  Skim off any foam along the way.  Stir constantly until jam reaches setting point, around 218 - 222 degrees F (use a candy thermometer).  Test the jam using the ice cube test (hold a spoonful of the jam over an ice cube for a minute or so and see how well it gels.  If it doesn't form a giggly skin, it needs to boil a few minutes longer.  Test again until gel point is reached).

3.)  Remove bag of orange rind and discard.  Ladle jam into jars leaving 1/4 inch room at top for air.  Push out air bubbles with a spatula.  Put lids on and place jars in pot of boiling water for 10 minutes.  Remove jars and set on counter to cool.  Check lids for proper seal after about 15 minutes before dumping out hot pot of water from the stove.

Raz-Apple Smoothie

A tasty tart and tangy smoothie!

Raz-Apple Smoothie
Makes 1 Serving

1/3 cup organic unsweetened coconut water or almond milk
1 Granny Smith apple, cored, chopped, frozen
1/3 cup organic raspberries, frozen
1/4 cup full-fat organic Greek yogurt or coconut milk
8 drops pure liquid stevia
1 scoop plain or vanilla protein powder
Ice (optional)

Blend together the frozen apple and raspberries with coconut water until smooth.  Add in remaining ingredients and blend until smooth.  Serve immediately.

Gluten Free Blueberry Loaf

Enjoy this delicious blueberry bread.  Simple to stir together and pop in the oven.  Makes for a filling breakfast smothered in soft butter with a cup of tea!

Gluten Free Blueberry Bread
Makes 1 Loaf

1 cup fresh ground flax meal
1 cup almond flour, sifted
1/2 cup shredded coconut flakes, unsweetened
1 scoop unflavored whey or pea protein
1 tsp baking powder
1 tsp baking soda
6 tsp Stevita Spoonable stevia powder
1/2 cup xylitol
1/2 tsp sea salt
1/2 cup raw walnuts, chopped (optional)

5 free range eggs
1/3 cup filtered water
2 tsp vanilla extract
3 Tbsp organic unsalted butter, melted
2 Tbsp coconut oil, melted
1 cup blueberries, fresh or frozen thawed

1.)  Preheat oven to 350 degrees F.  Grease a medium loaf pan with coconut oil and line with unbleached parchment paper.  In a large bowl, stir together flax meal, almond flour, coconut flakes, protein powder, baking powder, baking soda, spoonable stevia, xylitol, sea salt and walnuts.

2.)  In a small bowl, whisk together the eggs with the water.  Add the vanilla, melted butter, and melted coconut oil.  Whisk until smooth.  Pour the liquid ingredients into the dry while stirring until combined.  Fold in the blueberries.

3.)  Pour the batter into the pan evenly.  Bake for 60-70 minutes.  The crust should be quite brown and firm to the touch when done.  Insert a knife in the center and when it comes out clean it is ready.  Remove from oven and let sit for 5 minutes.  Run a knife around the edges to loosen the loaf and turn over on a cutting board.  Let cool on a wire rack before cutting and serving.

Light and Fresh Spring Elixir

Hope you all had a great weekend!  We still have no Internet connection at home, and with the blazing temperatures outside I just can't bring myself to venture out to the free wifi at the pool.  Baby wouldn't like that much, and neither would this mama!  So, sorry for the sporadic posting lately and to come!  Blogging has been taking a hit, but recipe creation has not!  Just need to find time to get some of my tasty new creations posted for you to enjoy!

We're also heading home to the Upper Peninsula of Michigan later this week.  We've been storing almost all of our belongings at my mom's house for the past year while we've been on this "chiropractic journey" as we call it.  In the last year we've lived in 8 different places while training at various clinics around the US and Canada.  It's kind of surreal looking back to think about all the places we've been in such a short time and that we've been living out of a suitcase for that long.  I'll be the first to tell you I am SO EXCITED TO GET OUR STUFF BACK!! :)  We've been using one skillet, one medium sauce pan, 2 bowls and 2 plates for all too long of a time.  I'm ready to get my baking utensils back as well as my KitchenAid stand mixer!  Wahoo!!!  So we'll be on a mini vacation for the rest of this week as we fly up to the U.P. and drive down a moving truck with our stuff.  Hoping the drive back down to Charlotte won't be too brutal.  Baby belly sure is growing by the day it seems, and it's becoming harder to get around and sit or lie down.  Say a little prayer for baby and me on Saturday!

Here is a quick and simple recipe that I am LOVING this summer.  It's sure saving me!  The summer heat calls for drinking even more water every day.  For some people, it's hard to get in the minimum half your body weight in ounces of water daily to stay hydrated.  For pregnant ladies, it's even harder because we have to drink more for baby, and even more if we go outside in the heat!  I've become a bit bored with plain old water, so I've started playing around, adding different fruits and herbs to flavor the water naturally.

I keep a glass pitcher full of this recipe in my fridge and especially enjoy it early and mid-morning.  The cinnamon and ginger help to cleanse out your body and cells naturally, and the sweetness from the citrus is subtly refreshing.

Some other great and simple additions to your water can be sliced or muddled: strawberries, raspberries, kiwi, orange, lemon, mint leaves, pineapple, watermelon, green apple, cucumber, rosemary or grapes.  These and combinations of them have been some of my favorites so far this summer.  And kids LOVE to eat the fruit bits at the bottom of the glass, so it's a great way to encourage your kids to drink all their water, too!  It gives them a goal to reach.

Light & Fresh Spring Elixir

1 liter filtered water
Handful of ice cubes
A couple inches of fresh ginger, chopped into chunks
Handful of fresh mint, slightly crushed
1 cinnamon stick, snapped in half
1 organic orange, lemon, or lime, sliced/wedged

Add all ingredients to a pitcher, stir and enjoy!  Refill pitcher throughout the day as needed, the flavorings will keep on giving!

Peanut Butter & Jelly Ice Cream

Is it summer where you live yet??  It's been summer just about everywhere across the U.S. this week.  Can't complain really.  A week straight in the sunny 90's calls for some cold ice cream experimentation!  And thus, PB&J Ice Cream was born!

Peanut Butter & Jelly Ice Cream
Makes 4-6 Servings

1 can organic full fat coconut milk
1 1/4 cups unsweetened almond milk (plain or vanilla)
1 tsp pure liquid stevia (more/less to taste)
1 Tbsp pure vanilla extract
1/2 cup unsalted organic raw Valencia peanut butter

1/2 cup unsweetened organic strawberry preserves

In a large bowl, whisk together the coconut milk, almond milk, stevia, vanilla and peanut butter.  Cover and chill in the fridge for about 2 hours.  Freeze in your ice cream maker according to the manufacturer’s directions.  During the last few minutes of churning, add in spoonfuls of strawberry preserves.  Serve immediately or freeze until ready to serve.

Strawberries-n-Cream Bundt Cake

It's kind of fun when our birthdays come around.  Mine is January 29th and Dave's on the 31st, so we are just two days apart.  This means duo celebration every year!  For the last few years, there has been a Maximized Living seminar on our birthdays since we fall on the weekend.  Usually this means a January birthday trip to Orlando, FL on our birthdays for training in chiropractic and nutrition, and hope we can sneak outside a little thru the weekend to enjoy the sun!  Thankfully this year we live right here in Orlando and the seminar is just a short drive away from our house!

So this year we can truly celebrate our birthdays.  I made this birthday cake, my own version of the popular boxed strawberry cake.  I remember asking for this flavor of cake mix many birthdays ago in my single digit years.  My mom will be the first to tell you she lacked the skill of baking from scratch, and thus she resorted the the box cake variety for all of our birthdays growing up.  I wanted to re-create this cake Healing Cuisine style this year!  And you'll be happy to know, this is Advanced Plan and EASY to make! :)

This recipe works best in a bundt pan in order to get the batter to cook thru the middle without burning.  You could probably get away with making two 8" or 9" round cake layers, but I haven't tried it yet.  Bake until a clean knife inserted comes out clean.

Strawberries-n-Cream Bundt Cake
Serves 12
1-2 tsp coconut oil (to grease the pan)
1/3 cup coconut flour, sifted twice
3 cups fine ground almond flour, sifted
3 Tbsp coconut oil, room temperature
1 16oz package frozen unsweetened strawberries, thawed
1/2 cup unsalted raw butter, room temperature
1 cup xylitol (organic, from birch trees)
3-4 tsp spoonable stevia (to taste)
1 tsp sea salt
1 Tbsp baking powder
4 large eggs
1/2 cup organic full-fat coconut milk
1 tsp pure vanilla extract
1 tsp natural almond extract
1 tsp lemon juice

1.)  Preheat oven to 350 degrees F.  Grease a 12 cup bundt pan with coconut oil and sprinkle with fine ground almond flour to flour the pan.  Invert pan and tap lightly to remove excess almond flour. Set aside.

2.)  Puree thawed strawberries in a food processor or blender.  Since I only had a 16 oz pack of strawberries, bear with me on these reservations:  Reserve 3/4 cup of blended strawberries and refrigerate for another use (don't need this portion for the recipe, would be great in smoothies or other dessert).  Also reserve 2 tablespoons puree, pour into a mesh strainer and place over a small bowl.  This portion is for the strawberry cream frosting and we want to remove the seeds.  Occasionally scrape thru the strawberry puree pushing the juice thru and leaving the seeds in the strainer.  The remaining about 1 cup of puree is for your cake!

3.)  Place butter, coconut oil, xylitol, and stevia in mixer bowl.  Cream together on Medium speed for about 5-6 minutes, scrapping down beaters and bowl with rubber spatula as needed (I had to twice with my Kitchen Aid).  You're looking for a light fluffy mixture.

4.)  In a medium bowl, mix together the coconut flour, almond flour, sea salt, and baking powder.  In a separate medium bowl, whisk together the eggs, coconut milk, 1 cup of strawberry puree, almond extract, vanilla extract and lemon juice.

5.)  Add half of the dry ingredients to the mixer bowl with xylitol/butter mixture and mix on Low speed for 30 seconds or until moistened.  Scrape down bowl. Add half of the wet ingredients and mix on Low speed until incorporated, about 30 seconds.  Scrape down bowl.  Repeat with remaining dry and wet ingredients, scraping down bowl after each addition.  Finally, mix on Medium-High speed for 1 1/2 minutes, then scrape down bowl and beater.

6.)  Pour batter into prepared bundt pan and bake in oven for 45-55 minutes, until a clean knife inserted in center comes out clean.

7.)  Cool cake in pan on a rack for 15 minutes, then remove from pan to further cool.  (Run a knife along the edges to ensure a clean removal, then invert onto a cake plate.)

Strawberries-n-Cream Frosting
2 cups xylitol, pulverized into powder
1 Tbsp arrowroot powder
8 oz organic cream cheese, softened
4 Tbsp raw butter, softened
1/2 tsp lemon juice
2 tsp organic vanilla extract
2 Tbsp pureed strawberries, strained to remove seeds

1.)  Make "powdered xylitol" to use in place of powdered sugar/confectioners sugar in this frosting.  Here's a great trick.  In small batches, pulverize your xylitol by dropping thru the lid of your blender (on High speed) to create a fine powder.  Do this to the entire 2 cups and transfer the powdered xylitol to a medium bowl.  Whisk in the arrowroot powder.  You now have powdered xylitol!  I usually make a double batch and store in an airtight container in the pantry for future use.

2.)  In a mixer bowl on Medium speed, cream together the butter and cream cheese.  Add the 2 tablespoons of strained strawberry puree, lemon juice and vanilla extract.  Wait about 30 seconds.  Add in the powdered xylitol mixture 1/2 cup at a time until your frosting forms and is nice, fluffy, and pink!  This should take maybe 2-3 minutes.

3.)  Once cake is cooled, you can frost away.  Extra frosting can be covered and saved in the fridge for later. (I think this frosting would be great over these Advanced Plan fluffy pancakes!)  ENJOY! :)  This cake is heaven!

A Quick Fix: Blueberry Kale Protein Smoothie

Hi guys!  Dave and I just enjoyed this tasty smoothie after a morning workout.  Delicious!  If you've never yet tried kale blended in your smoothie, seriously give it a try!  You can't even taste it!

Enjoy! :)

Gluten FREE Fluffy Pancakes

Here is a delicious recipe that I hope you can utilize on Christmas morning.  I know growing up pancakes were a treat we only enjoyed on Christmas morning.  I've been attempting to perfect my pancake recipe for some time now, and I'm finally satisfied with this one.  I've also made it with finely ground almond flour, and it works very well!

These guys are super fluffy and easy to make!  They have a light texture, which is sometimes hard to achieve with pancakes.  The fluffiness is controlled by how much you whip the egg whites.  The more you whip them, the fluffier the batter will be.  I usually separate my egg whites and yolks, then beat my egg whites to the point of just starting to get white and airy.  If you want even fluffier pancakes, go ahead and beat your egg whites to a stiff peak.

Fluffy Pancakes
Makes 10

6 large free-range eggs, beaten
1 Tbsp raw butter, melted
1 tsp vanilla
1/2 tsp baking soda
1/2 tsp spoonable stevia powder
1/3 cup coconut flour, sifted twice
1/2 tsp cinnamon (optional)
1/4 tsp nutmeg (optional)
1-2 cups fresh or frozen raspberries (optional)

1.)  We don't use maple syrup in our house.  Instead we make a berry syrup/compote to drizzle over top our pancakes.  In a medium saucepan, add berries and simmer over Medium heat for about 12 minutes.  Use a fork or masher to squash berries down and blend into a compote.  Make as smooth or chunky as you'd like!

2.)  Preheat a cast iron or stainless steel skillet over Medium heat.  In a medium bowl, add the wet ingredients and whisk together until well blended.

3.)  Add the dry ingredients to the wet mixture. Whisk together until well blended and frothy – this will get them even fluffier!

4.)  Add a dab of coconut oil to the skillet to grease it.  Spoon batter into small circles or shapes in the frying pan.  Keep the heat fairly low and let the pancakes heat up slowly and rise – about 3 minutes.

5.)  Wait until there are several bubbles appearing on top of the pancake  and the edges are cooked.  Flip each pancake to cook the other side.  This will take only about a minute more, then move cooked pancakes to serving platter.  Continue this until all the batter is gone.  Drizzle pancakes with raspberry topping and serve.

Make Christmas morning fun with festive holiday characters!  Get creative!  Stack large, medium and small pancakes to form a snowman's body.  Rudolph with your cranberry nose so bright -- use a leaf shaped cookie cutter or a knife to cut out antlers.  Santa's beard, a half circle.  His hat, a quarter circle with a notch taken out of a straight side.  An angel using a small pancake for her head, 2 quarters for wings and 1 quarter for her dress.  There are so many options! (snow flake, Christmas tree, gingerbread man/woman, cross, elf, mitten)

Dress these characters up and bring them to life -- grab raisins, dark chocolate chips, cranberries, cream cheese, shredded coconut, fresh or frozen berries..eyes, nose, arms, mouth.  Your kids will love to help!  This could be a new tradition your family looks forward to every year.  We'll be doing it when we start a family.  :)

Here are a few pictures for inspiration of what other bloggers have done.  Just remember to keep it healthy and cut out as much of the sugar as possible.  A Holiday breakfast to remember!

"Candy Cane" Macaroons

Continuing on with my three newest Christmas inspired dessert recipes in honor of my 12 days of Christmas Cookies post...

I got the initial idea for these delicious Christmas cookies from a friend's party, where she served these:

Her version of candy cane macaroons.  I had but a small bite, just to experience the taste and they were delicious.  But, much too much sugar for my liking, let alone the Core OR Advanced Plans.  So it was time to re-invent the Candy Cane Macaroon.  Here is what I came up with, the perfect combination of mint and cookie to calm your sweet tooth. :)

Goji berries are the perfect addition to this recipe as they are a low glycemic berry and provide a kick of sweetness and the look of candy cane (Advanced Plan)!  Dried cranberries are another option for Core Plan followers.  You could add in the level of chocolate with dark chocolate chips, too!  Here is what my "Candy Cane" Macaroons look like.  None of the sugar or food dyes and all of the flavor!

"Candy Cane" Macaroons
Makes 20

1 1/2 cups organic unsweetened coconut flakes
1 cup raw almond meal
5 tsp spoonable stevia powder
1/4 tsp sea salt
1/2 cup organic coconut oil, melted
1/4 cup raw butter, melted
1 tsp vanilla extract
1 1/2 tsp peppermint extract
Handful of Goji Berries, chopped

1.) Line a baking sheet with all natural waxed paper or natural parchment paper.  Place all ingredients in a large bowl and stir until well combined.  Place into fridge to set slightly, about 20 minutes.

2.) Use a melon baller or small spoon to scoop out little cookies.  Place on lined baking sheet.  Freeze to set.  Serve when firmed up!  These little cookies will stay firm for about 4-6 hours at room temp.

Another flavor combination I just thought of is almond extract and dried cherries!  YUM.  What do you think??

 Join the Virtual Cookie Recipe Exchange with Flour On My Face  Prizes donated by King Arthur Flour, St Martins Press / Robin L. Olson and Garnish.

Kombucha Smoothie

Kombucha Smoothie
Serves 1

3/4 cup raw Kombucha tea (plain or flavored, your choice)
1/2 cup filtered water
5-6 frozen organic strawberries (or handful of organic frozen blueberries/raspberries/blackberries)
2-4 frozen organic kale leaves
1 orange, peeled (omit if Advanced Plan)
1 pinch of spoonable stevia (optional)

Blend all ingredients until smooth and serve.

I haven't tried this with protein powder yet, not sure if the Kombucha would like that.. Watch out for foamage if you do add powder! :)  If you try it, please let me know how it goes!!  You'd be safe adding hempseeds for protein ==>  4 Tablespoons of hempseeds = 22 grams of protein!  And don't forget they're packed with healthy omega fatty acids!

Pumpkin Pudding

This is a quaint dessert perfect for Autumn!  I like to serve this dish in individual ramekins so each person gets some of the crunchy edges to accompany the warm, silky center.  This dish is great topped with berries (hard to find fresh organic ones this time of year, so I often do thawed raspberries or blackberries from the freezer blended into a syrup-like topping) and a spoonful of coconut milk or unsweetened Greek yogurt.

Pumpkin Pudding

2 c pumpkin puree
3 free-range eggs
1 13oz can of organic full-fat coconut milk
1/2 tsp sea salt
1 tsp ground cinnamon

2 tsp of powdered stevia, to taste
1 tsp vanilla extract
1/2 tsp ground ginger
1/4 tsp ground cloves
1/8 tsp ground nutmeg

Preheat oven to 350 degrees F.  Coat a small baking pan or individual ramekins with coconut oil.  In a medium bowl, combine all ingredients and blend well with a whisk.  Pour ingredients into the baking dish and bake for 30 to 40 minutes until brown on top and knife comes out clean from center.  Enjoy warm or cold.

Double Chocolate Raspberry Cream Cheesecake

In honor of my lovely friend Suzy's birthday last week, I made her a Double Chocolate Raspberry Cream Cheesecake.  Suzy can't do dairy, so it was the perfect opportunity to attempt choclafying my Strawberry Cream Pie.  What a success!  I had two perfectly ripe avocados chilling in the fridge and a pint of raspberries next to them.  The inspiration was born for a raspberry cream layer!  I think the next time around it would be better as the top layer?  But either way, this no-cheese-cake is a WINNER!

Organic Double Chocolate Raspberry Cream Cheesecake
Makes 8 Servings

The Crust:
1 1/2 cup raw almonds
1/3 cup 73+% chocolate chips
Pinch or two of sea salt
1/2 tsp pure vanilla extract
3 Tbsp gluten free and/or raw cocoa powder
1-2 Tbsp coconut oil
1/4 cup dried cherries or raisins, soaked for 2 minutes (if Advanced Plan, omit and add 2 more Tbsp coconut oil)
2 Tbsp unsweetened coconut flakes

The Raspberry Cream Layer:
2 ripe avocados
1 pint fresh raspberries, rinsed and shaken dry
2 Tbsp fresh lemon or lime juice
1 tsp stevia powder

The Chocolate Filling:
3 cups cashews, soaked 1-2 hours, drained
1 cup melted coconut oil
2 tsp natural raspberry extract (if you have it, or use vanilla)
1/2 cup fresh lemon juice
3/4 cup gluten free and/or raw cocoa powder
3 tsp stevia powder (more/less to taste)
3 Tbsp filtered water

1.) The Crust:  Grind the nuts, cacao nibs and salt in a food processor until coarse.  Add the remaining Crust ingredients and pulse to thoroughly combined.  Press firmly into the bottom of an 8 or 9-inch round spring form pan.  Place in the freezer while you make the fillings.

2.)  The Raspberry Cream Layer:  (you might like this layer better on the top, up to you!  I did it 2nd in the picture)  In blender, add the avocados, lemon juice, raspberries and stevia.  Blend until smooth.  Pour and spread over crust in spring form pan.  Back in the freezer it goes.

3.)  The Filling:  In your blender, blend all Filling ingredients until smooth and creamy.  This took me a couple minutes and I used a spatula thru the top hole in the lid while blending to stir the chunks down to the blades at the bottom.  You might need to stop and scrape down the sides a couple times.  Pour the filling into the spring form pan and smooth it out to a level finish.  It should be nice and thick.  Cover and put back in freezer to set, about 1-2 hours.  If longer than that, let it thaw for an our or so before cutting (makes it easier and for better presentation).

This no-cheese-cake will be a hit!  Decedent, rich, and HEALTHY! :)

Turkey Strawberry and Blackberry Salad with Fresh Peach Dressing

I got kind of fancy plating this for Dave's lunch last week, so we decided to take a picture and post it.  ALSO because of the dressing, it was SO FABULOUS!  Dave was on a No Fat week prepping for his gallbladder flush this past weekend.  So, that meant no oil in his dressing.  Well, I didn't want him to have to taste only vinegar, so I somehow got the idea to Magic Bullet half of a peach with some red wine vinegar.  Voila!  A masterpiece was born!  Try it and be pleasantly surprised.  I'm sure it would be even better with a little oil oil blended in!

Turkey Strawberry and Blackberry Salad with Fresh Peach Dressing
1 Serving

Toss together:
1/2 c shredded organic free-range turkey breast
1/3 c organic black beans, rinsed
4-6 organic strawberries, rinsed, hulled and sliced.
A handful of organic blackberries, rinsed
Two handfuls of fresh organic spring greens and spinach, rinsed and dried


Peach Dressing
1/2 of an organic peach, rinsed (I left the peel on)
1/4 c red wine vinegar
1/4 c olive oil (optional)

Blend until smooth then drizzle over salad.

Gluten FREE Strawberry Cream Pie

It's so good, it's so good!  You have to try this!  Light and fluffy, creamy, dense all at once!  This is how a Strawberry Cream Pie should be!  Raw, dairy free, sugar free, delish!

The key to a great, non-crumbly crust is grinding the nuts into a fine crumb, almost a powder (but not into a paste).  Use a fork when mixing in the coconut oil!  I used a spring-form pan, but you could easily use a regular pie dish, too.

Strawberry Cream Pie
Makes 8 servings

The Crust:

1/2 c ground raw pecans or walnuts
1/3 c ground raw almonds
1/4 c organic unsweetened shredded coconut
2 Tbsp coconut oil, melted

The Filling:

2 c fresh organic strawberries
1 c raw cashews
2 Tbsp vanilla extract
1/2 tsp stevia powder
1 pinch sea salt
1 c coconut oil, melted

1.)  Blend pecans, almonds and coconut in food processor until very fine.  Pour into bowl and blend in coconut oil.  Press very firmly into bottom of a 9 inch pie plate.  Refrigerate while you prepare the filling.

2.)  Place all filling ingredients into blender and blend on High until smooth and creamy.  You may need to scrape down sides a couple times to achieve this.  Carefully pour on top of crust and refrigerate for 3-4 hours before serving.

Strawberry Lime Shake

Strawberry Lime Shake

1 cup organic unsweetened almond milk
1/2 cup organic full fat coconut milk
1 cup frozen organic strawberries
1 Tbsp fresh lime juice
1 scoop grass fed/organic protein powder
1 Tbsp coconut oil (optional)
1-2 tsp lime zest (optional)

Add all ingredients into blender and blend speed until smooth.

Blueberry-Lavender Coconut Creme

This creme is a delicious summer indulgence.  We enjoy it drizzled over fresh peach slices or on top of Greek yogurt and homemade granola.  Probably would be great on organic ice cream or steel cut oats?  Oooh the possibilities!  I'd say if you're new to tasting/eating lavender, you might want to use a little bit less than what I used in this recipe..  It's an acquired taste!

Blueberry-Lavender Coconut Creme

2 Tbsp dried lavender (or about 5 lavender tea bags)
1 cup water

1 young coconut, meat only (save the water and enjoy later, a fresh electrolyte packed drink!)
1/3 cup full fat organic coconut milk
1/2 cup frozen organic blueberries
2-3 Tbsp raw coconut butter
2 tsp stevia powder (more/less to taste)
1 fresh lime, juiced

1.)  Bring the cup of water to a boil.  Add lavender to glass container and pour water over.  Let it steep for about 10 minutes.  The water should be an intense, dark indigo.  Strain, and squeeze out the lavender leaves as much as possible to save the intense flavor.  (The water should be just warm)

2.)  While the lavender is steeping, into you blender, add the coconut meat, coconut milk, blueberries, coconut butter, stevia, and lime juice.  Pulse until just mixed.  When the lavender infusion is cooled, add it to the blender.  Blend until smooth, scraping down the sides with a spatula as you go.  Chill for an hour or longer and serve.


Coconut Butter vs Coconut Oil

I can already see the questions forming in your head and eventually hitting my Inbox on why you can't just use coconut oil in the recipe.  Friends always ask me what the difference is between coconut oil and coconut butter.  Aren't they just the same thing? The answer is no, they are two completely different products.  The easiest way to explain it is to say it's like peanut butter vs peanut oil.  Make sense?  Coconut butter is a mixture of coconut meat and coconut oil.  Coconut oil is just the pressed oil from the seed. (Did you know coconuts are seeds?  That's your random fact of the day!)  Coconut butter is even more nutrient packed than the oil because of the meat mixed in.  It adds fiber and protein!  You can use coconut butter on just about anything you'd put regular butter or peanut butter on (it has a taste similar to peanut butter).  It's even good alone by the spoonful, just ask my husband.  ;-)

Here's a glimpse of where the magic happens -- my tiny little counter where I prepare most of my recipes.

Kombucha Tea Flavorings

It's been a few months now, and many batches of Kombucha later, I have compiled a list of our favorites.  Word of advice: we add these ingredients during the 2nd fermentation stage (after the SCOBY is removed and the tea is re-bottled and sealed for its second week of sitting out at room temperature).  [TIP:  For added kombucha fiz/carbonation, add a pinch of sugar or 1/4 tsp raw honey to the jar(s) for the 2nd fermentation stage.  This will further feed the yeast in the tea creating a more bubbly end product.  It's really a matter of personal preference.  A word of caution on the fizz factor…when storing your bottled kombucha at room temperature, please store your bottles in a cabinet or box or some other safe place in the event a bottle cracks or explodes.  I have heard horror stories about explosive bottles shooting glass shards and the sticky mess all over the room..]

We prefer to drink our Kombucha cold, with the exception of the last flavor on this list, so try refrigerating the finished product before taking your first taste and making an impression.  If you try any of these recipes, please let me know how you liked them!  And if you have any other interesting flavorings of your own, please pass along!  We are always excited to try a new experiment! :)


TO 3QUARTS OF KOMBUCHA TEA ADD:

Cranberry Ginger:  1/4c unsweetened dried cranberries and 2 tsp fresh ginger chunks

Strawberry:  1/4 c strawberry jam, 7 fresh/frozen strawberries, OR 5 dried strawberries

Blueberry:  1/4 c blueberry jam, 1/3 c fresh/frozen blueberries, OR 1/4 c dried blueberries

Strawberry-Banana:  1/4 c strawberry jam + 1/2 of a fresh banana

Lemon-Ginger:  the zest of half a lemon (in strips) + 2 tsp fresh ginger chunks

Triple Berry (black berries, strawberries, thimbleberries):  1/3 c total of mixed berries

Raspberry:  1/4 c raspberry jam OR 1/3 c fresh/frozen raspberries

Grape (from a friend's back yard):  3/4 c organic concord grapes

Lemon-Lime:  [use a traditional zester to create threadlike strips of peel]  1/4 c lemon peel + 1/3 c lime peel

Apricot:  1/2 c organic unsweetened apricot juice OR 1/3 c dried apricots

Peppermint:  2 Tbsp fresh mint leaves (slightly crushed)

Cherry:  1/4 c dried cherries OR 1/3 c pitted fresh cherries

Coffee: coffee has similar flavinoids and tannins to tea;  use a dark organic roast: 3-5 Tbsp of coffee per gallon (4 quarts) of water you use plus your usual sugar; I recommend tying off the ground coffee in a coffee filter with cooking twine and adding to the boiling water on the stove, like a homemade tea bag -- makes for easier clean up and less straining.  Pour your cooled coffee/sugar mix into your bowl with the starter.  Add the SCOBY and let ferment.  Coffee Kombucha will take about twice as long to ferment, so be prepared (2 weeks instead of 1).  We make it along side a normal batch of tea Kombucha so we don't run out.  It is well worth the wait!  And don't worry if the Mother has dark spots on it  --  it took us a while to realize that they're just coffee stains.  Give it its second fermentation stage like normal, adding a pinch of sugar for that week to help it along.  It packs a different energy jolt than traditional tea Kombucha!  I think you will enjoy!  :)

Easy Go-To Snacks

Does that tummy grumble on a Tuesday when the clock hits 2:53p only send your mind off your work and dreaming of that vending machine on the next floor down?  Think again people!  Giving in even once a week for a candy bar or pastry loaded with chemicals, altered grains, food dyes, and refined sugars will set you back on your path to healing!  Having healthy snacks will help to keep your blood-sugar level and your appetite in check.  I recommend eating healthy, GOD snacks throughout the day to keep your metabolism balanced and to eliminate temptation for unhealthy treats.

To stay on track, have easy go-to snacks with you throughout your day to keep you on track and your hunger at bay.

-  Nuts and Seeds:  Raw is the key here, as roasting damages the sensitive healthy oil in the nuts.  Raw almonds, cashews, shelled sunflower and pumpkin seeds are protein-PACKED and very easy to store at your desk, in your purse or gym bag.  Try adding raw coconut flakes, carob or cacao chips, dried blueberries and strawberries to make a simple HEALING trail mix.  Skip the M&Ms, and Craisins as they've got a lot of sugar and probably a lot of chemical additives.  And avoid the peanuts, too, unless they're organic Valencia (the only peanuts without the naturally occurring toxic fungus called Aspergillus flavis which most people are allergic to).

-  Half an Avocado with Lime:  Have you tried this yet??  A great source of energy when you need it!  Fill up on good GOD fats!  Mash up half an avocado with a squeeze of fresh lime juice and sprinkle of sea salt.  You can do that in the morning and store in the office fridge til snack time.  The lime juice will keep the avocado from turning brown!

-  Hard Boiled Eggs:  Should be a staple in your office fridge, organic hard boiled eggs can nourish you thru a few hours until you can clock out.  Boil a dozen on Sunday and take a couple with you every day thru the week.  One egg holds 6g protein.  And eat that yolk!  Free-range eggs are rich in Omega 3 fatty acids!

-  1 cup Full Fat Greek Yogurt:  While raw yogurt is always the best, we often can't find it easily in our grocery isles.  Greek yogurt can be found at most grocery stores and is processed a little differently than the regular homogenized yogurt you find on the shelves.  It's thicker and richer than the regular stuff and seems almost like a dessert!  Greek yogurt has about 50% more protein than regular yogurt, too.  A cup of Greek yogurt is packed with 20 grams of protein.  As long as you're buying organic, get the full fat because it's the least processed.  Americans are deeply deprived of good Omega 3 fatty acids in our diet -- we get them from healthy fats found in meat, eggs, fish and dairy!  Opt for full-fat whenever possible -- the rule applies only for raw or organic sources of dairy.

-  Protein Shake:  Studies are showing Americans aren't eating enough protein for their height and weight, and thus are losing lean muscle mass.  This means our bodies eat away at our muscle when we don't eat enough which also causes our cells to age prematurely.  Make sure this doesn't happen to you!  Get yourself a good, grass-fed whey protein mix (we use The Organic Whey) and a Blender Bottle and keep them at your desk.  You can mix the shake up with just water, or keep a quart or two of organic almond milk in the fridge to add creaminess!  Throw in a scoop of greens (we use Dynamic Greens from Nutrition Dynamics) to add in your phytonutrients and antioxidants, and you've got a pretty well balanced snack ready to gulp down, very little sugar or carbs!!

-  These Fruits are A.O.K:  Granny Smith apples (perhaps with all natural Valencia peanut butter?), strawberries, blueberries, raspberries and blackberries.  Enjoy these fruits throughout your day as long as they're organic!  If weight loss isn't your concern, feel free to enjoy some melon, orange, peach, grapes, pineapple, mango or cherries every so often (o r g a n i c).  Be careful with these and any other fruits as they are high in sugar (although it is natural sugar, better than the white stuff) and higher in carbs that will slow down fat burning.

-  PaleoBars or Nutiva Hempseed Bars:  PaleoBars are made to fit into the Paleo Diet, which has some similar principles to the Maximized Living Nutrition Plans.  They are great organic nutrition bars balanced in good fats, protein and carbs created to tide you over until your next meal.  Nutiva bars are USDA organic hempseed bars, rich in Omega 3s and protein.  SO GOOD!  Dave and I enjoy both of these bars a few times each week, especially on the days we slacked and didn't do the grocery shopping for fresh produce.  They are great to throw in our lunch bag or purse and go!  PaleoBars can be ordered from Designs for Health and Nutiva bars can be ordered from Nutiva.

-  Olives:  Are you an olive lover??  If you are, indulge!  We all know how good olive oil is for us.  Olives in general are a very healing fruit.  Olives are rich in iron, Vitamin E, fiber and copper, as well as rich in healthy omega-3s.  Olives will aid in decreasing inflammation, dissolving away free radicals from the body and help to prevent an array of diseases (heart disease, arthritis, colon cancer, etc).  When choosing olives for their health benefits, always opt for those that have been traditionally cured (as opposed to lye-processed).  Keep a container of them at the office whenever you have that salty, flavorful olive craving!

-  Hummus:  Check out my recipe for hummus.  Dave and I make almost a quart of hummus every week -- rich in protein, Omega 3s, and depending on what you put in it (garlic, red peppers, cayenne..), it can be a great immune system booster!  Enjoy celery, peppers, broccoli, or cucumber sliced up and dipped in hummus as your mid-afternoon snack!  Gluten-free rice crackers or whole-grain seeded crackers are other dipping options if your body can tolerate.

- Half Cup Unsweetened Apple Sauce with Pecans:  For me, when it's coming up to "that time of the month", my pallet switches and I'm craving sweeter and sweeter foods.  So this is my snack tip for those times you just need something sweet.  However you do need to plan ahead and make this one at home at least a day ahead of time.  I take 2 Granny Smith apples (diced) and a squeeze of lemon juice, perhaps a sprinkle of stevia if they are particularly sour apples, and add that all to a small pot with 1/3c water.  Put a lid on and simmer until apples are soft.  Mush up with a potato masher and put in my glass Pyrex container for the next morning.  I top this yummy, fresh applesauce with cinnamon and raw pecans to put those sweets cravings to a halt!  You can also do raw apple sauce by putting all the ingredients (less water) into your food processor and pureeing until smooth.  Voila!  Also great topped with a little Greek yogurt and unsweetened dried cranberries.

-  An Ounce or Two of Dark Chocolate:  Organic (does this sound like a recording yet?) is always best, and be sure to stick to 70%+ intensity chocolate, meaning little to no sugar has been added.  Chocolate at 70%+ is very rich in anti-oxidants.  Every so often, a little bit of the right chocolate is a good thing!

Simple Sorbet

I make this treat for the families I nanny for sometimes, especially begged for in the summer months by 4 and 8 year olds!  It's easy to turn your food processor/blender into an ice cream maker and make a HEALTHY, homemade sorbet in just minutes!

Simple Sorbet
Makes about 4 servings

1 lb frozen strawberries, blueberries, peaches, mango, pitted cherries, OR other frozen fruit
1/2 c plain organic Greek yogurt, unsweetened (I highly recommend Fage or Greek Gods brands)
3/4 tsp liquid stevia (optional)

Put frozen fruit, yogurt and stevia into food processor or blender.  Puree until creamy, stopping to scrape down sides of bowl as needed.  If fruit doesn't break down completely, gradually add water as needed thru 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.