Guest Post: Strawberry Doughnuts!

Look at these...Advanced Plan Strawberries-n-Cream Doughnuts from Tall Girl (Jessica) over at Tall World After All!

Jessica took the original recipe for Strawberries-n-Cream Cake and, voila!, turned it into doughnuts!  Can you say GENIUS?!

Prepare the recipe as normal, but increase the baking powder by 1 teaspoon.  Spoon the batter out into the doughnut pan and bake at 350 degrees F for 15-20 minutes.  Test with a toothpick for doneness.

Great on their own, or make a simple and lovely glaze by melting down some coconut butter.  You could stir in vanilla, stevia or a little almond milk to thin.

Be sure to check out Tall Girl's blog.  She is a world traveler, currently living in Madrid.  She always has interesting experiences and stories to share, and some new recipes along the way.  Thanks for this new spin on a recipe, Jessica!  :)

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!

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.

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.

Snickerdoodle Cookies

I was craving snickerdoodle cookies a few days ago, badly.  I think it was buildup of seeing bake sales and not-good-for-you-but-taste-so-good treats all weekend at a fall festival.  Do you ever experience those food envy cravings?  I had to get in the kitchen and figure out how to make some snickerdoodles.  This recipe is inspired by my Cinnamon Walnut Cookie recipe on page 48 of Season's Eatings holiday e-cookbook.  And boy, did these snickerdoodles turn out great!  Chewy on the outside and gooey in the middle, with crunch at the edges.  I just needed that cinnamon-sugar taste and a little chewiness to make my brain chemistry okay again.  : )

(I also tried a pumpkin snickerdoodle version, but it didn't turn out perfectly.  I'll post that recipe later after I tweak it.)

TIP:  I made two batches of snickerdoodles.  For the first batch, I coated them in both cinnamon and xylitol.  On the second dozen, I used only cinnamon.  As you may know, xylitol doesn't melt down at all like sugar does.  For that reason, I liked the cinnamon-only cookies better texture-wise.  But that's just me.  You or your kids might like them with cinnamon+xylitol.

Snickerdoodle Cookies
Makes 16 Cookies

2 cups fine ground blanched almond flour
1/4 tsp sea salt
1/4 tsp baking soda
5 Tbsp coconut oil or raw butter, melted
2 Tbsp raw honey or grade B maple syrup or vanilla honey (makes these cookies nice and crispy!)
30-40 drops pure liquid stevia
2 tsp pure vanilla extract

SNICKERDOODLE COATING:
3 Tbsp xylitol
3 Tbsp cinnamon

1.) Preheat oven to 350 degrees.  Line two baking sheets with unbleached parchment paper.  In a medium bowl, mix together the almond flour, sea salt and baking soda.

2.)  In a separate small bowl, whisk together the melted coconut oil, honey, stevia, and vanilla extract.

3.)  Mix wet ingredients into dry ingredients, stirring until well combined.

4.)  In a small bowl, stir the cinnamon and xylitol together for the snickerdoodle coating.

5.)  Take Tablespoon sized scoops of the cookie dough, form into a circle in your hands, then roll the dough ball in the snickerdoodle coating mixture covering all sides.

6.)  Place your coated dough balls onto the cookie sheets evenly.  Use the bottom of a canning jar or coffee mug greased with coconut oil to press out each cookie into a perfect circle, about 1/4 inch thick. 

7.)  Bake for 8-10 minutes.  Remove from oven and let cool on the pans for 10 minutes before moving to cooling rack.  Let cool completely on cooling rack before eating, as they need this time to set and get crunchy on the edges!

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.

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.

Dark Chocolate Cashew Ice Cream

Yesterday was National Ice Cream Day, as declared by President Reagan in 1984.  Even though the "holiday" is older than me, I had never known of its existence!  But I must admit, I was pretty excited when I pulled up my Today.com page to check the morning news and learned of the special frosty treat occasion.  Any excuse to make a tub of ice cream is welcomed at the Schwartz household!  :)

Ohhh, and I have to tell you about my new present from my hubby!!  When Austin and I got home from our Michigan vacation, Dave surprised me with a VitaMix on our kitchen counter!  OH, I was so so excited and surprised!  We had been saving for this for so long, but had to keep tapping into the VitaMix fund for things like car repairs and *ahem* a baby.  I have made smoothies and sauces and soups in it every day since!

So, to bring this side story full circle, I have been wanting to try a new dairy-free ice cream using cashews instead of coconut milk.  I am not the biggest fan of coconut flavor, and don't get me wrong the Vanilla Bean Ice Cream using coconut milk is still really tasty, but I wanted to try something different.  And I wanted to get a mixture that is closer to the texture of dairy-based ice cream.  You know, that super smooth velvety texture.....  Well I've been waiting for my VitaMix to give this cashew ice cream method a try.

You can make this batter in a regular blender, however you'll need to blend it longer to get it smooth enough.  You may also prefer to strain the mixture before adding to your ice cream maker to prevent chunks.  And if you don't have an ice cream maker, you can pour the batter into a large metal bowl.  Pop it in your freezer and stir it every 15 minutes with a spatula until you get the right consistency.  This one is worth the extra work!

This cashew ice cream was heavenly.  I nailed that velvety texture I have been pining for.  And the dark chocolate depth is out of this world!  We will definitely make again!  It hits your dark chocolate craving perfectly, and paired with fresh strawberries...ooh baby!  I think the cashew cream really made it.  I'm now dreaming of a maple-pecan version.........!

Dark Chocolate Cashew Ice Cream
Makes 6 Servings

2 cups organic raw cashews
2 cups organic unsweetened almond milk
3/4 cup powdered xylitol
2 tsp pure vanilla
1/2 cup unsweetened pure cocoa powder

1.)  Soak the cashews in filtered water at least 6 hours or over night.

2.)  Rinse the cashews until water runs clear.  Drain them.  Combine all ingredients, including drained cashews, in blender.  Blend until completely smooth (strain if you wish).  Pour into ice cream maker and freeze according to instructions.  Serve immediately or freeze to set 2-4 hours.

TIP:  If making ahead to store for more than 24 hours, add a Tablespoon of arrowroot powder when blending the ingredients together.  This will prevent crystallization that occurs when storing ice cream in the freezer.

Lemon Garbanzo Bean Pound Cake

**UPDATE**  I have changed the recipe slightly by removing the whipped egg whites.  I received a few emails about the pound cake falling after removing from oven and it seems the whipped whites + humidity was the problem.  Updated recipe is now reflected and you should get the same results as shown in my picture below every time you bake this tasty treat!

(Originally Posted on March 5, 2012)

I'm not leaving much mystery to the secret ingredient in this lovely light yet dense pound cake.  Garbanzo beans make up the bulk of the batter!  I originally designed this recipe for a friend of mine.  We share the same birthday, and this past January 29th, this was her birthday cake request.  She was trying to stay on the Advanced Plan while eliminating coconut, almond, chocolate, and cashew from her diet.  For a moment, I thought I had no idea what to make her!  But then I thought back to the recipe for Black Bean Brownies, and I know others have made cakes using beans and even veggies like cauliflower.  So using the brownies as a base recipe, I designed this garbanzo bean lemon cake and it was divine!  We topped ours with organic whipped cream sweetened with stevia and vanilla and large scoop of almond milk ice cream.  It would also be lovely on its own with a cup of tea.  You could also add poppy seeds if you wish.

Lemon Garbanzo Bean Pound Cake
Makes 1 9" Round

2  15oz cans garbanzo beans, drained and rinsed well
6 free-range eggs
1 1/4 cups powdered xylitol
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla extract
1/4 tsp sea salt
zest of 2 lemons
juice of 2 lemons

1.)  Preheat oven to 350 degrees F.  Line the bottom of a round 9 inch spring form pan with unbleached parchment paper.  Grease the sides of pan with coconut oil.  Add garbanzo beans and eggs to food processor and puree until smooth, about 2 minutes.

2.)  Pulse in the xylitol, baking powder, baking soda, vanilla, sea salt, lemon zest and lemon juice, until batter is smooth

3.) Pour batter into spring form pan and bake about 45-55 minutes, until light brown on top and a knife comes out clean from the center.

In case you aren't already following our 40 Day Renewal through Lent, check out today's post.  It's a guest post from me!  Top 6 Reasons to Eat Breakfast

Almond Flour Chocolate Chip Cookies

After emails from a few different folks requesting and almond flour chocolate chip cookie that used eggs, I'm finally satisfied with the way this following recipe turned out.  It took a few tries to get it right, so the cookie wasn't too hard, too soft, too puffy, too crumbly, etc.  To get the same results I suggest following *exactly* how I write it out below.  I still like my first Chocolate Chip Cookie recipe better (doesn't use eggs).  But for those who asked, I hope this satiates your cravings!

Chocolate Chip Cookies
Makes 16 Cookies

1/2 cup butter, room temp
1/2 cup xylitol, powdered
2 free range eggs
3 cups almond flour, sifted
1 tsp pure vanilla extract
1/2 tsp baking soda
1/4 tsp sea salt
1 cup 73+% dark chocolate chips / chunks

1.)  Preheat oven to 350 degrees F.  Line a baking sheet with unbleached parchment paper.  In your mixer bowl, cream the butter and xylitol together on Medium-Low.  Add vanilla and eggs one at a time, until smooth.

2.)  Mix in almond flour, baking soda, and sea salt until just blended.  Stir in chocolate chips last.

3.)  Scoop out cookies in about 1 1/2" sized balls onto cookie sheet.  Flatten each out with your fingers to the thickness you prefer (they will only rise slightly from the baking soda, but won't spread on their own while baking.  They need your help.).  Move to oven and bake for 15-18 minutes until golden brown.

4.)  Remove from oven and cool on baking sheet for a few minutes before transferring to cooling rack.

Coconut Dream Cake

This cake is for the coconut lover (aka my hubby)!  I've titled it as Coconut Dream Cake as it's got a dreamy like texture to it, almost a custard-like cake if you will.  Yummmo!  Crushed macadamia nuts only add to the dreamy flavor.  For our second serving, we dolloped on a spoonful of my Coconut Whipped Cream (recipe found in Season's Eatings e-book) as a topping and it was truly divine!  A great coffee or tea cake.

Idea just came to me -- would also be great topped with fresh crushed pineapple, ooooo, trying that next!

Coconut Dream Cake
Makes 12 Servings

8 free-range eggs
3 cups unsweetened almond milk
1 cup full-fat organic coconut milk
1 cup coconut flour, sifted twice
1/2 cup xylitol
3 tsp Stevita Spoonable stevia
1/2 cup melted butter or coconut oil
2 tsp aluminum-free baking powder
3 cups unsweetened coconut flakes
1/2 tsp nutmeg (plus more for top)
1 tsp cinnamon (plus more for top)
Handful or two of chopped macadamia nuts (optional)

1.)  Preheat oven to 350 degrees F.  Grease a 9"x13" glass baking pan with coconut oil and line with unbleached parchment paper.

2.)  In a stand mixer (or with a hand mixer) beat eggs, almond milk, coconut milk, coconut flour, xylitol, butter/coconut oil, baking powder, nutmeg, and cinnamon until smooth.  Fold in coconut flakes and chopped nuts.

3.)  Pour batter into pan and sprinkle additional cinnamon and nutmeg over top.  Bake at 350 degrees F for 60-70 minutes, or until top is golden brown and a knife inserted in middle comes out clean.  Remove from oven and cool to room temperature before cutting and serving.

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.

Lemon Bars

Lemon bars, lemon bars!!  These are Dave's f-f-favorite dessert in the whole world.  Well, next to ice cream of any flavor.  I've botched experiments in the past trying to come out with lemon bars close to the same texture and taste as "conventional" lemon bars.  It's taken me many trials, but this is it I think!

These come inspired by a patient who made these for a church function from a recipe she had found in another paleo diet cookbook.  I've made my own crust layer and altered the lemon layer to be Advanced Plan.  The original recipe called for honey.

These are must-make bars!  They haven't lasted long in our home..  Once Dave's nose got whiff, half the pan was devoured!  And that makes me happy.

Lemon Bars
Makes 18 Bars

CRUST
1 cup almond flour (fine ground)
1/4 tsp sea salt
2 Tbsp powdered xylitol*
1 Tbsp coconut oil, melted
2 Tbsp raw unsalted butter, melted
1 Tbsp pure vanilla extract

LEMON TOPPING
1/4 cup almond flour (fine ground)
1/4 cup powdered xylitol*
2 tsp Stevita Spoonable stevia
4 large free-range eggs
1/2 cup fresh squeezed lemon juice

1.)  Preheat oven to 350 degrees.  Line an 8-inch square baking dish with unbleached parchment paper.

2.)  CRUST   Combine the almond flour, powdered xylitol, and sea salt in a large bowl.  In a medium bowl, stir together coconut oil, butter and vanilla extract.  Stir the wet ingredients into the dry until thoroughly combined.  Press the dough evenly into the bottom of the prepared baking dish.  Bake for 15 to 17 minutes, until lightly golden.

3.)  LEMON TOPPING   While the crust bakes, prepare the topping.  In a blender or food processor (or by hand with a whisk), combine the almond flour, powdered xylitol, stevia, eggs, and lemon juice.  Blend on Medium speed until smooth. Remove the crust from the oven.  Pour the topping evenly over the hot crust.

5.)  Pop back into oven.  Bake for 15 to 20 minutes at 350 degrees F until the topping is golden at edges.  Let cool in the baking dish for 30 minutes, then refrigerate for 2 hours to set.  Sprinkle with extra powdered xylitol (optional).  Cut into bars and serve.


*The recipe for powdered xylitol can be found in Season's Eatings Holiday e-Book on page 47.

Zucchini Bread (GUEST POST!)

This recipe comes from Patty Anderson and I hope you all enjoy it!!  I am a LOVER of zucchini bread and am excited for it to be coming into season again here shortly (at least down south where we're now living).  However, you can make this using frozen zucchini as well -- just be sure to thaw and allow to drain out the excess liquid for a few hours in a mesh strainer.  Now, on to Patty's sugar-free, grain-free, casein-free Zucchini Bread!

Patty's Zucchini Bread
Makes 1 loaf

2 1/2 cups almond flour, fine ground & sifted
1/2 cup coconut flour, sifted twice
1 tsp spoonable stevia powder
1/2 cup xylitol
1 tsp baking soda (all natural and aluminum free!)
2 tsp cinnamon
Pinch of sea salt
4 organic free-range eggs
2 tsp pure vanilla
1/2 cup coconut oil, melted
2 cups organic zucchini, finely grated (about 2 med/large zucchini)
Optional:  handful of chopped raw nuts

1).  Preheat oven to 350 degrees F.  Line a glass loaf pan with unbleached parchment paper and grease the sides with a teaspoon of coconut oil.  Mix almond flour, coconut flour, stevia powder, xylitol, baking soda, cinnamon and sea salt in a large bowl until well combined.

2).  In separate small bowl, lightly beat the eggs.  Stir in the vanilla, coconut oil and zucchini.

3.)  Make a well in the middle of your dry ingredients, then add the wet ingredients stirring well to combine.

4.)  Pour batter into prepared pan and bake for 50-60 minutes until light brown and a knife inserted into the center comes out clean.

Thanks Patty for the fabulous recipe!  If YOU have a great Maximized recipe you'd like to share, send it to me:  elise@healingcuisinebyelise.com.  Yours could be the next Guest Post!

Questions Answered: Gooey Moist Brownies

By looks and taste, you'll never guess what is in these brownies.  But if you read the name of today's recipe, you know black beans are my secret ingredient for an Advanced Plan gooey moist brownie.  Julia wrote me an email confessing she (too) is a brownie lover and needs a satisfying healthy alternative.  Well here you go, Julia!  Hope this recipe satisfies your craving.  :)

What's great is these brownies a protein packed and make a very healthy snack.  And I don't feel bad eating one (or two) of these for breakfast or early morning treat if the chocolate craving so desires to strike.

Black Bean Brownies

16oz organic black beans, drained and rinsed
1/2 cup unsweetened cocoa powder
4 Tbsp coconut oil, melted
1/3 cup xylitol
1 1/2 tsp spoonable stevia
2 tsp pure vanilla extract
3 organic free range eggs (large)
1/2 cup almond flour, fine ground and sifted
1 1/2 tsp baking soda
3 Tbsp flax meal (optional)
1/4 tsp sea salt
1/4 cup water

1.)  Preheat oven to 350 degrees F.  Puree the black beans in a food processor or blender until completely smooth (may need to add a couple Tablespoons of water to help this along, but you don't want the beans to get soupy).

2.)  Mix all ingredients together in a large bowl until just combined.  Grease 9x9 inch glass pan with about 1 teaspoon of coconut oil.  Pour batter evenly in pan and bake for 40-50 minutes, watching that the edges don't burn.  Cool for at least 1 hour, or they may be too gooey to slice.  ENJOY!

You can stir in any of your favorite additions.  We love unsweetened coconut flakes and dark chocolate chips!  Other ideas: chopped almonds, chopped macadamia nuts, swirl in almond butter, chopped walnuts, 2 Tablespoons espresso, or almond extract.

Hope you love, Julia!!