Dark Chocolate Zucchini Bread

Well hello all!!  I am back!!  :)

So happy to finally say that!  Thank you to everyone who has stuck with me here at Healing Cuisine and on our Facebook page over the last few months.  I have been away while my "day job" kept me extremely tapped out.   If you remember my posts back in December/January of this year, my husband, Dr. Dave, and I opened our dream business the first week of the new year.  Our natural health clinic is called Triad Health Center and we are located in Greensboro, North Carolina.  I am happy to say I am finally at a place where I can care for our almost 2 years old Austin, manage clients and keep up with posting recipes again.  Yay!  I have a whole list of recipes to share from all the way back in December!  It's about time  :)

Hope you all have been well while I have been away.  I appreciate all the emails you have sent checking in and sharing your pictures of recipes from the archives.

I HAVE EXCITING NEWS!!!
August marks my 4th year anniversary since beginning this blog.  To celebrate, Healing Cuisine is getting a facelift!  Look forward to a BRAND NEW HealingCuisine.com in the coming weeks.  We are putting the final touches on the new design.  Some things to look forward to: simpler sleeker design, better search function, labels & categories for easy searching, easier commenting function, and more!  I hope you'll enjoy the new layout coming to Healing Cuisine in less than two weeks!

And now, on to a NEW RECIPE!  If you're growing zucchini at home this year, you've probably still got it coming out of your ears...  For me, I've made every single zucchini recipe from my archives already this summer (check them out here).  I was in need of something new.  Dr. Dave and I sure love our Advanced Plan zucchini bread, but eating it every week all summer long gets a little boring.  It was time to try making chocolate zucchini bread to fit the Advanced Plan.  Here's what we came up with, and boy is it good!  It has more of a moist cake texture than bread texture, which comes with using almond flour.  It was really good!  And it passed the toddler test!  Austin gobbled it up and asked for more!  I love it when we can take an already healthy grain-free recipe and sneak in vegetables.  Makes me feel like a supermom.  :)

Dark Chocolate Zucchini Bread
Makes 8-12 Servings

1 1/2 cups almond flour
1 1/2 tsp baking soda
1/4 cup raw cacao powder or cocoa powder
2 teaspoons ground cinnamon
1/4 tsp sea salt
1 cup organic zucchini, finely grated
1 egg (room temp)
1/4 cup organic full fat plain Greek yogurt or coconut milk (room temp)
1/4 cup coconut oil, melted
1 tsp pure vanilla extract
1 tsp pure liquid stevia
1 tsp apple cider vinegar
1/2 cup raw pecans, chopped (optional)
1/2 cup 73+% dark chocolate chips (optional)

1.)  Preheat oven to 350 degrees F.  Line a medium loaf pan with unbleached parchment paper.  In a large bowl, mix together the almond flour, baking soda, cacao powder, ground cinnamon and sea salt.

2.)  In a medium bowl, whisk the egg until foamy.  Whisk in Greek yogurt, coconut oil, vanilla, stevia and apple cider vinegar until well combined.

3.)  Wrap the grated zucchini in a clean tea towel or 3-4 layers of paper towel.  Over a bowl or sink, squeeze out the excess water from the zucchini.  Shake the zucchini from the towel into the bowl of liquid ingredients.  Stir to combine the grated zucchini.  Stir in the chopped pecans and chocolate chips.

4.)  Fold in the flour mixture and stir until just combined.  Spoon the batter into loaf pan and bake for approximately 30-35 minutes or until a knife inserted into the center comes out clean.  Remove from oven and cool in pan for 10 minutes, then remove the loaf to a wire rack to cool completely before cutting.  Store in fridge in an airtight container.

Bunny Tails

I have been absent from blogging new recipes for you recently as I've been drawn in to some events and projects going on at Triad Health Center.  All good things and many fun projects are in the works!  I just wish I had more time to be here sharing some of the yummy creations that are coming out of my kitchen with you!  I have a quick one for you today.

Easter is almost here, and I wanted to share a new recipe that I made for our Easter party at the clinic on Wednesday.  They are called "bunny tails" and are a very simple dessert to make in advance to serve for your Easter celebrations.  These were one of the favorite items served at our Easter party this week!  Our patients couldn't believe they were sugar free!  I simply used vanilla to flavor, but you could use any extract and I think they'd taste just as great.  Mint is one that I would like to try next time.  And maybe orange or lemon.

Bunny Tails
Makes 30 Servings

5 cups ground xylitol (use a spice grinder or blender)
5 tsp arrowroot powder
8 ounces organic cream cheese, room temperature
2 tsp pure vanilla extract (other flavors of natural extract can be used)
3 cups unsweetened coconut flakes

1.)  Make "powdered xylitol," which I use as a powdered sugar substitute in many recipes.  In a large bowl, mix the ground xylitol with the arrowroot using a whisk until well combined.

2.)  In a large mixing bowl, beat the cream cheese and vanilla extract until fluffy.  Add in powdered xylitol 1 cup at a time until smooth.  It'll get thick, like a thick dough, and shouldn't be sticky if you run the back of a spoon through it.

3.)  Pour coconut flakes into a flat dish (I used a pie dish).  Spoon out a 1 inch spoonful of the cream cheese dough.  Roll it into a ball in your hands then roll the ball in the coconut flakes.  Place on plate.  Repeat with remaining cream cheese dough.  Serve immediately or place in fridge until ready to serve.

Hope you all have a blessed Easter weekend!  He is risen!  Alleluia!

Gingered Pear Upside-down Cake

I'm back to blogging.. again.  :)  We lost Internet last week and finally got it fixed today.  If you're like me, that is a crisis that severely limits daily functionality!  I totally went through an Internet detox!!  LOL  Not proud of it, but I'll be the first to admit I depend on the Internet, email, Facebook, and social media connection on a daily basis.  [A quick disclaimer, that I do this all in the right balance to make sure my little man is well taken care of and he always gets my first attention and time every single day.  :)  We are an Attachment Parenting family and our child always comes first!]  But any free time I have during the day goes to the computer.  I learned this because last week my house got REALLY clean with all that don't-know-what-to-do-with-myself time.

I'm happy to be wired up again and have another dessert recipe for you that we enjoyed over the holidays.  It's another remake of a traditional, the pear upside-down cake.  Hope you enjoy it!  It's perfect with a cup of tea or coffee!

Gingered Pear Upside-down Cake
Makes 8 Servings

2 organic ripe pears (any kind is fine, I like Riesling the best)
Juice of 1 lemon
1 Tbsp raw local honey
1 tsp cinnamon

1/2 cup coconut oil, room temp
1 Tbsp Spoonable Stevita stevia
1/2 cup coconut flour, sifted
5 free range eggs
1/2 cup organic unsulfered molasses
1 tsp baking soda
1 1/4 tsp powdered ginger
1/2 tsp cinnamon
1 tsp ground allspice
1/8 tsp sea salt

1.)  Preheat your oven to 350ºF.  Grease a 9 inch cake pan with coconut oil and set aside.  Cut the pears in half, then quarters, then core each quarter. Remove the stems and butts, then cut each quarter into 2 or 3 wedges (depending on thickness of your pear).  In a small bowl, toss together pear slices with lemon juice, raw honey, and cinnamon.  Let sit while you prepare the cake batter.

2.) In a stand mixer, cream together the coconut oil and stevia.  Add eggs one at a time with mixer on low speed, scraping down the bowl as needed.  Finally, add the molasses.

3.)  With the mixer on low speed, add in remaining dry ingredients/spices one at a time.

4.)  Place the pear wedges in a starburst pattern around the bottom of your greased 9 inch cake pan.  Pour the batter over the pears and pat down with a spatula or your fingers to fill in all the holes and distribute evenly.  (the batter is thick!)

5.)  Bake for 20 minutes or until a toothpick inserted in the center, comes out clean.  To serve cake right side up, let the cake cool in pan until completely room temperature.  Run a knife around the edges of the pan. Place a plate over the top of the pan, and holding the plate with your fingers and the cake pan with your thumbs, flip the cake pan over, and remove gently (you may need to give it a little shake to release).

Back from Break and Ready to Cook!!

I'm baaaaack!!!  And so happy to be!  Thank you to all of you for sticking with me during my extended vacation.  I thought I would come back to crickets, but you have been wonderful participating on the facebook page, twitter feed, and commenting on past blog posts.  Thank you!  I loved staying connected with you!

Well, we officially got our new Maximized Living health center up and running in early January and have had a successful first month of business!  We are Triad Health Center, located in Greensboro, North Carolina.  We are already helping so many people in need of natural health care!  But we would love to help more.  If you know anyone in the Piedmont Triad area, we would love to get connected with them and see how we can help them or see who they know that may be looking for a resource like ours.  Email me if you'd like to introduce us to your friends, family, church, or business in the area.

Here are a few pictures of our new space.  We're still getting completely moved in and settled, but it's starting to feel like our second home away from home.  :)

Our welcome desk.  We have filled it in and made it a little more cheery since this was taken!

Sitting area and kids' corner

Grand Opening sign

Exercise area and adjustment rooms along the back.

One of the adjusting rooms.  Where the healing happens!

The start of our product center.

And now, I MUST begin getting through this list of recipes that has built up since Thanksgiving  These are all recipes that you NEED TO TRY!!!  Topping that list is the Mint Creme Fudge Brownie.   To.  Die.  For.  Tastes just like (if not better than) Betty Crocker's!  We enjoyed these on Christmas night with a large mug of homemade hot chocolate.

Mint Creme Fudge Brownie
Makes 25 Bars

FUDGE BROWNIE LAYER
1 baked Healing Cuisine Signature Brownies

MINT CREME LAYER
2 Tbsp organic unsalted butter, room temp (or solid coconut oil)
1 cup powdered xylitol
1-2 Tbsp unsweetened almond milk
5 drops pure peppermint oil
8-15 drops liquid chlorophyll for green color (optional)

CHOCOLATE LAYER
3 ounces bakers chocolate
15 drops liquid stevia
1 Tbsp coconut oil

1.)  FUDGE BROWNIE LAYER  Prepare and bake my Healing Cuisine Signature Brownies.  Cool completely before proceeding.

2.)  MINT CREME LAYER  In a stand mixer, beat the butter, powdered xylitol, peppermint oil, and 1 Tablespoon of almond milk until smooth.  If mixture needs to be thinned, add the second Tablespoon of almond milk.  Add chlorophyll one drop at a time while blending until the desired green color is achieved.  Spread the mint creme over the brownies and place in fridge for 15-20 minutes while you prepare chocolate layer.

3.)  CHOCOLATE LAYER  In a small pot, over Low heat, melt the chocolate with the coconut oil.  Remove from heat.  Stir in stevia liquid until smooth.  Taste and sweeten to desired sweetness with stevia.  Place in fridge for 15 minutes to cool. 

4.)  Once chocolate is cooled, pour it over the mint cream layer and spread evenly to cover all of the mint creme.  Return to fridge to cool completely 2 hours before slicing and serving.

I hope you enjoy these!  They are so easy to prepare and a great accompaniment to coffee or hot chocolate.

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! 

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.

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.

Whole Food 1st Birthday Party Menu

Photo courtesy of Marissa Nixon Photography

After a month of planning, our son's first birthday party arrived last weekend.  We wanted to make this a special day for Austin, even if he won't remember it.  Turning 1 is a big milestone; a momentous occasion to honor and celebrate all of his growing and learning done over the past 12 months!

We celebrated at a local park and invited Austin's closest friends.  The day was filled with extra bright sunshine!  We had a few guests with certain food allergies and some who were strictly eating the Advanced Plan, so I wanted to tailor the recipes to their nutritional needs as much as possible.  (I also wanted to design a new birthday party menu, different from my Kids Menu Planner e-book, to give you all some different options.)  I had many parents who were at the park with their children come up to me and compliment on how fresh and healthy everything looked, and one mom passing by even said she couldn't believe all the kids were eating the healthy food!  It was quite humbling to hear compliments from strangers, but also a sobering reminded me that Standard America does not associate fresh whole foods with birthday parties.  I hope some parents realized you don't have to overload kids with sugar and sweets to have a fun celebration.

We celebrated with a healthy spread of Core & Advanced Plan whole food dishes.  {Plus, a new cupcake recipe that I am in love with!}  A special thanks to our skilled photographer and friend Marissa Nixon for taking many of the photos shared today.  Her photography portfolio can be found here.

Use my invite template here.

The party planning started with the theme.  Since he was just a few months old, Austin has loved balloons.  And while Dave might have fought for a Green Bay Packers theme for a day or two, we both agreed that Austin would love a balloon party.  The invitation design was the foundation for the rest of the party decor.  I love bold colors, and picked grass green, medium blue, and sky blue as the color scheme.  I laid out a simple but cute invite layout in inDesign using the balloon as the main focus.  I also found sheets of 100 balloon stickers at the Dollar Tree, perfect to use as embellishments on the envelopes.  (The stickers were my Plan B after ordering the wrong size blue envelopes from a company online.  Oops.)  You can now customize and print the invitation template I designed at Zazzle.com

 Once the invites were sent out, I had about 3 weeks to design the table scape.  Decor items I made or purchased: polka-dot glassine cupcake wrappers from Bake It Pretty, polka-dot nut cups from Bake It Pretty, polka-dot straws from Bake It Pretty, 5 oz clear cups from Party City for white bean dip, 3-tier plate stand from Target, I spray painted the bottoms of clear plates from Dollar Tree with green & blue, spray painted cake boards green for the cupcakes, punched 2-inch circles from scrapbook paper and taped to skewers to make balloon decorations for cupcakes, 30 helium balloons from Party City, balloon napkins and banner from Dollar Tree.   The table scape also included the food!  I wanted lots of green on the tables to play against blue table cloths.  The recipes also had to be kid friendly.  Here is what I came up with:

1ST BIRTHDAY MENU

Photo courtesy of Marissa Nixon Photograpgy

White Bean Dip with fresh veggies
Makes 6 Servings
(multiplied by 4 for 30 guests)
Advanced Plan

1 15-oz can cannellini beans, drained and rinsed
2 cloves garlic
2 Tbsp fresh lemon juice
1/3 cup olive oil
1/4 cup fresh Italian parsley leaves
Sea salt & fresh black pepper, to taste

Add all ingredients to food processor.  Pulse until the mixture is as smooth as you'd like it (I puree to hummus consistency, but some people like their bean dip coarse). Season with sea salt and pepper, to taste. Transfer the bean puree to a bowl and refrigerate until ready to serve.


Chickpea Pesto Salad  (YES, the kids ate this, even the babies loved it!)
Makes 6 Servings
(multiplied by 4 for 30 guests)
Advanced Plan

PESTO
1 garlic clove
1/4 cup raw almonds
1/2 cup fresh basil leaves
3 Tbsp olive oil
2 Tbsp freshly grated Parmesan cheese

SALAD
2 15-oz cans organic garbanzo beans, drained and rinsed
1 organic English cucumbers, sliced
2 celery stalks, thinly sliced
2 Tbsp fresh lemon juice
Sea salt and fresh pepper, to taste

Add garlic clove, almonds, and basil leaves to food processor.  Pulse until finely chopped.  With machine running, drizzle in olive oil.  Add Parmesan and pulse to combine.  In a large bowl, toss together together garbanzo beans, cucumber, celery, lemon juice and pesto. Season with sea salt and fresh ground pepper.  [This salad is also delicious with shredded chicken.  I often have this for lunch, replacing one can of chickpeas with roasted chicken.]

Photos courtesy of Marissa Nixon Photography

Kale-Carrot Salad  (Kiddos love this marinated kale!)
Makes 8 Servings
(multiplied by 3 for 30 guests)
Core Plan

2 bunches organic kale, destemed, rinsed, and dried
1/2 cup shredded organic carrot
2 Tbsp extra virgin olive oil
2 Tbsp fresh lemon juice
3/4 tsp sea salt
1/4 tsp fresh black pepper

Stack two or three kale leaves and slice into strips.  Then, chop the kale strips in half.  Add all ingredients, including the chopped kale, to a large bowl and cover with a tight fitting lid.  Shake the bowl, then turn upside down and shake some more.  Kale should be completely covered in dressing.  Let sit in fridge 24-72 hours to marinate.  Serve cold or room temperature.


Fresh Fruit with Coconut Cream Sauce  (A healthier alternative to a cool whip jello salad)
Makes 6 servings
(Multiplied by 4 for 30 guests)
Core Plan

3 organic bananas, sliced
3 organic granny smith apples, chopped
1 organic pineapple, chopped
8oz organic cream cheese, room temperature
1/2 cup coconut cream, chilled (the thick white fatty cream from the top half of a can of coconut milk)
1 cup powdered xylitol (pulse xylitol in a spice grinder)

In a stand mixer, whip together the cream cheese and coconut cream until smooth.  Add powdered xylitol and whip smooth.  Stir chopped fruit together in a large bowl.  Toss with whipped coconut cream.  Serve immediately or chill until ready to serve, up to 48 hours.


Healing Cuisine Chicken Salad  (A classic for outdoor parties!)


Lime-Mint Infused Stevia Water
Makes 3 Gallons

3 gallons filtered water
4 sprigs of fresh mint leaves
2 limes, sliced
2 Tbsp lime Stevita stevia powder

Stir together all ingredients in a drink dispenser or pitcher.

Photo courtesy Marissa Nixon Photography

Vanilla Buttermilk Cupcakes
Makes 36 Standard Size Cupcakes
Core Plan

1 cup organic butter, room temperature
1 1/4 cup organic sugar (or xylitol)
5 free range eggs, room temperature
1 Tbsp pure vanilla extract
3 cups fine ground blanched almond flour, sifted
1 Tbsp baking powder
1/4 tsp sea salt
1 1/2 cups buttermilk, room temperature

With a stand mixer, beat the butter and sugar on until light and fluffy, about five minutes. Beat in the eggs one at a time until combined.  Beat in the vanilla.  In a small bowl, whisk the dry ingredients together.  With the mixer on low, add 1/2 of the flour mixture to the butter mixture, beating to combine.  Beat in the buttermilk, then the remaining flour mixture until just combined.  Scrape down the bowl as needed.   Pour into lined cupcake tins and bake at 350 degrees F for 30 minutes.  Let cool for 10 mins then remove from pan to a cooling rack.


I cheated on the frosting for the cupcakes.  I ordered 4 pounds of butter cream frosting from Whole Foods, 2 pounds each of green and blue.  They make their frosting with all natural food dyes from fruits and veggies, so this was the least expensive route to go for colored healthier frosting.  And, since we were having a lot of babies at the party, I didn't want to make my usual xylitol sweetened frosting as babies can't digest xylitol.  I was fine with giving my baby just a little bit of sugar on his special day.  Whole Foods also uses organic rBGH-free butter and milk in their frosting, so that put my mind at ease enough to go ahead and order it.  The only thing I was bummed about is that when we went to pick up the frosting, the blue color was more purple.  It's understandable because you can't get a true blue color using natural dyes, but I was still bummed by how purple it came out.  Instead, we took home white and green frosting, and I was very pleased with how it looked on the table with the cupcakes and embellishments.

Alternatively, you can make sugar-free frosting many different ways.  I shared my 4 favorite cake and cookie frostings in my Season's Eatings holiday e-cookbook.  You can also use bananas, cashews, or avocado as the base for you frosting.  We made a bright green frosting using avocados for Austin's actual birthday at home.

Avocado Frosting

The cupcakes, the food, the colors, the details...it all came together just as I had hoped.  It was a fun 1st birthday party filled with happy memories we will cherish forever.

Photo courtesy of Marissa Nixon Photography

Photo courtesy of Marissa Nixon Photography

See more professional photos from our celebration here.

Pumpkin Spice Pudding

It's another "double feature" Wednesday!  Our usual Wordless Wednesday picture posted earlier this morning.  I also have to share my latest dessert recipe for Pumpkin Spice Pudding.  I couldn't wait another day (and neither could some of you over on the Facebook page)!  It is that good.

Ever since Dave surprised me with a Vitamix this summer, I've really been into making raw and semi-raw recipes.  I can finally get the sauces and desserts and smoothies blended super smooth compared to our generic version of Magic Bullet that I had been limited to prior.  I have always loved using raw nuts as the bases of sauces, ice creams, cheesecakes, and so many other things.  Using raw nuts allows you to get the creaminess of dairy without using it.  I recommend to anyone on the Advanced Plan to eliminate dairy as much as possible because it is sugary and an inflammatory food, even in raw or organic form.  Using blended nuts is a fabulous way to enjoy rich and creamy dishes without dairy!  It also packs in extra protein and good fats!

For this recipe, I used soaked raw cashews.  Soaking nuts prior to use does a couple of things.  People do it mostly because it starts the germination process, making the nut more nutritious (just like sprouting a grain) and helps it to shed any impurities.  Soaking also allows the nut to absorb extra water and become softer, making them easier to blend up and provide a creamier texture.  For cashews, you should soak them for at least 2 hours, but I usually recommend about 6-8 hours for full on creaminess.  Then, rinse them under cold water until the water runs clear, and they're ready to use!

Pumpkin Spice Pudding
Makes 2 Servings

1 cup soaked raw cashews
1 cup organic unsweetened almond milk
1 cup organic pumpkin puree, chilled
stevia, to taste
1 Tbsp ground cinnamon
1 1/2 tsp ground nutmeg
1 tsp ground ginger
1 pinch ground cloves
1 pinch sea salt

1.)  Add the soaked cashews (drained and rinsed) to blender.  Add a few Tablespoons of almond milk and begin blending.  Gradually bring blender up to High speed and begin streaming in the almond milk until a thick cream forms.  Continue to blend until completely smooth, almost the thickness of heavy whipping cream.

2.)  Add all remaining ingredients to blender and blend on Medium-High until well combined and smooth.  [I wait to add the stevia until the end, when it's smooth and combined.  Then I taste it and gauge how much stevia is needed.  It depends on how sweet your cooked pumpkin is, each batch is different.  I usually use about 1 tsp of Spoonable Stevita stevia, give or take.]  Spoon into serving dishes, top with a sprinkle of cinnamon.  Eat immediately or store in fridge until ready to serve.

Dark Chocolate Chip Orange Bread

We had some friends staying with us this weekend from Minneapolis area.  You know that if you're a guest at my house I am going to make you a healthy treat.  We all wanted something with a touch of chocolate.  Chocolate orange sounded pretty good on Saturday evening, so I made an almond flour loaf with orange zest and dark chocolate chips.  I wanted to make a coffee frosting for it using coconut butter, but to be honest it was so late when we finally ate the bread that I didn't feel like melting down the coconut butter and whipping it with coffee.  (I still think it would be an amazing pairing!)  Instead I opened a can of coconut milk and scooped out the fluffy white cream solids from the surface.  Save the separated oil in the fridge for a smoothie later.  To the coconut cream solids, stir in some stevia, cinnamon, and vanilla and you're good to go!  It makes a yummy sauce to drizzle over your slices of bread.  Eat them with a fork and a nice cup of tea!

Dark Chocolate Chip Orange Bread
Makes 2 Loaves

3 cups almond flour, sifted
3/4 cup coconut flour, sifted twice
1 1/4 cup 73+% dark chocolate chips
5 tsp spoonable Stevita stevia
4 tsp baking powder
2 cups pureed organic Granny Smith apple (OR two whole organic oranges, peels removed and pureed)
3/4 cup raw butter or coconut oil, melted
2 free range eggs, beaten
2 Tbsp fresh orange zest (zest of 2 oranges)

1.)  Preheat oven to 350 degrees F.  Grease two standard loaf pans and line with unbleached parchment paper.  In a large bowl, combine almond flour, coconut flour, chocolate chips, stevia, and baking powder.

2.)  In separate bowl, mix together pureed apple, melted butter, eggs, and orange zest.

3.)  Add the wet ingredients into the dry and blend until just combined.

4.)  Spoon batter into greased loaf pans.  Bake 45 - 50 minutes, until knife inserted into center comes out clean.  Cool 10 minutes in pan before removing loaves to cool completely on wire rack.

Fudgy Walnut Brownies

MORE BROWNIES!!  :)

Last time, I shared my Moist Black Bean Brownie recipe made with, as the name says, pureed black beans.  Today's is a new brownie, still super moist but with an almost fudge like texture.  Paired with a tall glass of almond milk, and that is HEAVEN if you ask me!  these brownies remind me a little of grandma mistake bars... anyone remember those?

I went out and bought some raw walnuts this weekend to use in a cookie recipe someone emailed to me.  (Hint: It was for a chocolate cookie that has white frosting sandwiched in between...  :]  Recipe coming SOON!)  I had some walnuts leftover, and decided that brownies topped with walnuts have always tasted so good.  And this recipe was born!  I was out of eggs, so made do by substituting with chia seed meal.  You could forgo the chia seed meal and apple cider vinegar and instead use one large egg.

Let me know what you think about this brownie, and compare it to the black bean brownie.  I think I like this one a little more???  But really, they're both so good!  How can you pick a favorite?!

Fudgy Walnut Brownies
Makes 9 Squares

1-2 cups raw walnuts
1 16oz can navy beans (can substitute black beans)
1 tsp chia seed meal (ground in coffee grinder)
1/4 cup coconut oil, melted
1/3 cup unsweetened cocoa powder
30 drops pure liquid stevia
1/3 cup powdered xylitol
1/4 cup organic full fat coconut milk
1/8 tsp sea salt
1/2 tsp baking soda
2 tsp Bragg apple cider vinegar
a couple handfuls of chocolate chips (optional)

1.)  Preheat oven to 325 degrees F.  Grease a 8 inch x 8 inch square pan with coconut oil and line the bottom with unbleached parchment paper.  Pulse the walnuts in your food processor to make a fine ground walnut meal.  Measure out 1/2 cup meal for the batter, plus 1/2 cup for an optional topping.  [Note: You can also substitute almond flour in the batter if you wish.]

2.)  To your blender or food processor, add navy beans, chia seed meal, melted coconut oil, stevia, xylitol, coconut milk, sea salt, baking soda, and apple cider vinegar.  Puree until very smooth.  Add 1/2 cup walnut meal and cocoa powder to the blender.  Puree until just combined.

3.)  Scrape into greased square baking dish.  Top with chocolate chips and leftover walnut meal (OPTIONAL).  Bake for 25-35 minutes, until knife comes out clean from the center.  Remove from oven and cool before slicing.  Store in airtight container in fridge.

Pumpkin Pie Smoothie

Last night, I snapped this picture with our iPad and shared it on the Facebook page:

... And told you it was a Pumpkin Pie Smoothie.  You wanted to know how to make it.  I didn't realize I have never shared my recipe here with you before.  So here it is!  And who said you could only enjoy pumpkin in the Fall?  :)

Pumpkin Pie Smoothie
Makes 2 Servings

1 15oz can organic pumpkin puree
2 cups unsweetened vanilla almond milk
2 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground allspice
20-30 drops pure liquid stevia, to taste
8 ice cubes
2 scoops vanilla protein powder
2 handfuls organic certified gluten-free rolled oats (optional)
coconut milk (optional)

Add all ingredients to blender and puree until smooth.  I recommend adding the protein powder last, after all other ingredients are blended smooth, to prevent foaming.  If you like your smoothie thick, replace half of the almond milk with coconut milk.

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.

How To: Rhubarb Jam

This is the third jam recipe as part of our pectin discussion.   You may like to check out the past two Advanced Plan jam recipes for Strawberry Jam and Cherry Jam.  Today we're using rhubarb, another low glycemic fruit (well technically it's a vegetable, but most people call it a fruit, kind of the opposite of a tomato...).  This jam is very low in sugar, and by carb count, you can have about a 2 Tablespoon serving if you are on the Advanced Plan.  I add a bit of honey, because it needs the little bit of sugar to make the pectin gel up.  Rhubarb has so little sugar in it naturally that we need to add some to move the process along.

Both Dave and I grew up with bushes of rhubarb in our backyards.  I think it's a pretty common thing to grow in Michigan (maybe the northern mid-west) if you have the room for it.  If you asked Dave what his favorite pie is, he'll always tell you his mom's strawberry-rhubarb custard pie.  You just don't find fresh rhubarb down south like we had in Michigan or Minnesota.  There is maybe a couple week opportunity at the grocery store when I can find it tender and perfectly ripe.  When I do, I clear out the shelf and make what I can so Dave can have a taste of home.

This jam is one I made while living in Minneapolis a few years ago.  You get a subtle sweetness from the honey to balance out the tart bite of the rhubarb.  We mix it with fresh strawberries and granola for a refreshing strawberry-rhubarb breakfast.  Or we spoon it over pannukakku for a rhubarb-custard dessert.

Rhubarb Jam
Makes 4 half pint jars

6 cups (2 pounds) diced organic rhubarb
1 cup raw honey
1 cup xylitol (I used powdered to ensure it dissolves)
Juice of 1 lemon (reserve the rinds)

4-5 sanitized half pint jars
a muslin bag or tea ball

1.)  Combine diced rhubarb, honey, xylitol, and lemon juice in a non-reactive pot.  Stir and combine.  Chop the reserved lemon rind and place it in the muslin bag / tea ball.  Add the bag to the pot, cover, and place in fridge for 24 hours.

2.)  Remove pot from the fridge, stir, and place over High heat.  Bring to a boil, stirring constantly.  Continue to boil while stirring until setting point is reached, between 218 - 222 degrees F (use a candy thermometer).  Do the ice cube test to check the gel consistency (hold a spoonful of the jam over an ice cube for a minute or so.  If it wrinkles up and gels to your preference, it's ready to can.  If not, continue to boil for a few more minutes and recheck.)

3.) Ladle jam into jars, leaving 1/4 inch space at the top for air.  Push out bubbles with a spatula.  Place lids on jars and place in a pot of boiling water for 10 minutes.  Remove from pot and set on counter to cool.  I check the lids for proper seal after about 15 minutes before I dump out the hot water pot from the stove.

Traditional Strawberry Jam (Sugar-Free!)

I can't wait until my son is old enough that we can go strawberry picking together.  He's not quite there for this season's round, but I'm hoping next year he'll be able to enjoy it.  I also can't wait until he's a little older so I can teach him how to make this classic strawberry jam!  It's a favorite of ours.  I usually double this batch (if we have enough berries for it) and keep a few jars for the freezer since we use the jam so frequently.  The rest of the jars are boiled and sealed for the pantry.

I actually use this jam mostly for flavoring other recipes throughout the rest of the year when strawberries are called for.  Sometimes it's a few spoonfuls in smoothies or baked goods, but I think the recipe I make the most using this strawberry jam is a strawberry vinaigrette for our salads.  Year round, it's an easy way to get a little taste of summer on your plate!

This recipe is part of the pectin discussion we started on Tuesday.  I'm sharing my four favorite jam recipes with you that don't require added commercial pectin.  This recipe (and yesterday's Sour Cherry Jam) is sugar-free, commercial pectin-free, and Advanced Plan friendly!

Strawberry Jam
Makes 5 half pint jars

6 cups chopped organic strawberries, ripe (can be fresh or frozen)
1/4 cup chopped organic strawberries, unripe
2 cups xylitol (I use powdered to make sure it dissolves)
Juice from 1 organic orange, saving the peel and rind

Large tea strainer or muslin bag
5-6 sanitized half pint jars and lids

1.) Put the chopped strawberries, xylitol and orange juice in a large stock pot.  Chop the orange rinds and peels finely.  Place into the tea ball or muslin bag and add it to the stock pot.  Bring to a boil over High heat, stirring constantly.  Strawberries tend to foam, just skim off any foam and discard as it boils. 

2.)  Reduce heat to Medium-High and continue to boil until the jam sets.  When the jam reaches a temperature of 218 - 222 degrees F, do the ice cube test to see if it sets as you wish.  (take a small spoonful of jam and hold it over an ice cube for a minute or so.)  If the jam on the spoon has formed a skin that wrinkles when you push it, the jam is set.  Use a candy thermometer to monitor the jam temperature.

3.) Ladle the hot jam into jars leaving 1/4 inch of space at the top of the jar for air (push out air bubbles using a spatula).  Screw on the lids and process jars in boiling water for 10 minutes.  Remove jars from counter, set on counter to cool, and check after 15 minutes to make sure they all sealed properly.

How To: Cherry Jam

I hope you enjoyed our discussion on pectin and jams/jellies on Tuesday.  I am excited to share some of my favorite jam recipes with you, most of which will be Advanced Plan approved!  If you have a tried and true jam or jelly recipe to share that you love, please share it with me!  I am looking for guests to share their recipes on upcoming posts!  Email me: elise@healingcuisinebyelise.com

When I was growing up, we had a big sour cherry tree in our backyard.  Actually, I should clarify that.  It was in our neighbor's yard, but most of the branches hung over into our yard.  I didn't appreciate sour cherries then.  Every summer I went over to the tree as the cherries were turning blush red and nibbled into one.  And every summer I spit it out because it was sooo sour.  I opted to walk to my grandpa and grandma's house and climb up their black cherry tree and enjoy their stash.

Fast forward to today...oh how I wish I had access to fresh sour cherries in my back yard.  I love to make a sour cherry jam.  It's actually quite good over vanilla ice cream!  We also enjoy it over toasted coconut bread with butter.

Cherry Jam
Makes 5 half pint jars

6 cups organic sour cherries, pitted and halved
3 cups xylitol (I use powdered to ensure it dissolves)
1-2 cups fruit bodied organic red wine (CORE PLAN ONLY and completely optional!  I got this tip from a girlfriend a couple years ago.  It adds a third layer of flavor to the jam, makes it extra exciting on the tongue. )
4 organic Granny Smith apples or 6 crabapples, as under-ripe as you can find
1/2 cup fresh lemon juice (reserve rinds and pits)
Rinds and pits of 2 lemons

1 large muslin bag or tea strainer
5-6 sanitized half pint jars & lids

1.) Put the sour cherries, lemon juice, xylitol, and optional wine in a large non reactive stock pot. Chop the apples roughly, leaving cores intact.  Place the chopped apple and lemon pits in a large muslin bag or giant tea ball (so you can remove from the pot later, after pectin is released).  Add to the pot, hooking off to the handle of the pot.  Bring mixture to a rolling boil over High heat while stirring and cook for 10 minutes, or until xylitol is completely dissolved.  Apple pieces should start to soften a bit, too. Remove from heat, cover and place in the fridge overnight.  The pectin will extract more as it sits.

2.)  The next day, put pot back over High heat and bring to a full boil.  Stir constantly until the jam begins to thicken and set -- around 220 degrees F (I use a candy thermometer clipped to the pot to test the jam temperature throughout cooking).   Once you reach 218-220 degrees F, it's time to do the ice cube test.  Take a spoonful of jam and hold it over an ice cube until the cube cools the jam.  (You can also use a plate pulled from the freezer.)  Once jam is cooled down, test its texture on the spoon.  If it has gelled to your preference, remove jam from heat, take out the bag of apple/lemon pulp,  and begin jarring it.  If it's still too wiggly/watery, boil a few minutes longer and repeat the test until you get the consistency you'd like.

3.)  I seal my jars right away.  Fill the jars, apply the lids, and place them into a pot of boiling water for 10 minutes.  Remove from the water carefully and set on counter to cool.  Before dumping out the hot water from the pot, I always check the lids after 15 minutes to make sure they sealed properly.  This jam will store on the shelf for up to 5 years.