Gluten Free Sweet Potato Brownies

Makes 15 brownies

While everyone else is posting pumpkin pie and stuffing recipes, I'm posting chocolate recipes!! This might seem strange at first, but when you understand the benefits of raw cacao and organic chocolate, you might change your mind.  Chocolate is one of the highest food sources of Magnesium, which many have called the magnificent mineral.  Magnesium has over 300 mechanisms in our bodies and has powerful natural relaxing properties and who doesn't need more of that as we step into the holiday season!

 3 small sweet potatoes (about 2 1/2  cups)

 20 medjool dates-pitted

 1 cup of almonds (ground until a course flour consistency)

 3/4 cup of buckwheat or brown rice flour 
 1/4 cup succanat or coconut sugar (brown sugar if you're in a pinch)

 ½  tsp Real Salt

 1/3 cup of raw cacao/or organic coco powder

 2 tsp vanilla extract

 ¼ cup of pure maple syrup
 20 drops Liquid Stevia

 2 tablespoons melted coconut oil
 2-4 tablespoons lite coconut milk 

Start by pre-heating the oven to 350, then peel the sweet potatoes. Cut them into small chunks and place into oven for about twenty minutes.  Once they are perfectly soft and beginning to fall apart, remove them and put them a food processor with the pitted dates – process until it forms a nice creamy mix.  Add all the remaining liquid ingredients (use just 2 T. of the coconut milk) and process.

Put the dry ingredients into a bowl, mix to blend.  Add the sweet potato mix and stir well. If the batter is too dry and the dry ingredients will not hold together, then add an additional 1-2 T. of coconut milk.

Pat mixture into a baking dish lined w/parchment paper and cook for about twenty minutes, until you can pierce with a fork and bring it out clean. Remove the tray and allow it to cool for about ten minutes – this is really important for time to stick together! Remove the brownies from the tray, wait another few minutes before cutting them into squares – then dig in and enjoy!

Aloha, a healthy lifestyle inspired brand has some more great healthy recipes over here https://aloha.com/mag/recipes

Something else to nurture yourself with during this season is a once a week nice hot epsom salt bath with lavender oil.  The epsom salts are full of magnesium that will help relax those aching muscles, sulfur to detox, and the lavender oil will sooth your mind. I hope you will gift yourself with a little bit of time to experience and enjoy this little slice of heaven.

Gluten, Egg and Dairy Free Pumpkin Pie.

Makes a 9 Inch Pie

For The Crust:

•  1 cup GF certified rolled oats, processed into a fine flour OR 1 cup GF oat flour
• 2 cups raw pecans
• 2 tbsp Sucanat or Raw sugar
• 3 tbsp ground flax
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 cup brown rice syrup (acts as the binder, honey may work if you prefer that)
• 2 tbsp Organic Butter or Earth Balance-soy free, melted

For the Filling:

• 2 & 1/4 cups canned pumpkin
• 1/2 cup sucanat or raw cane sugar
• 1/4 cup full-fat coconut cream
• 1 Tbsp butter or Earth Balance-soy free
• 1/4 cup pure maple syrup
• 3 Tbsp arrowroot powder
• 2 tsp vanilla extract
• 2 tsp cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp nutmeg
• pinch of ground cloves

Instructions:

Crust:

• Grease a 9-inch pie dish very well and preheat the oven to 350 F. 
• In a food processor, add 2 cups pecans and process until it starts to clump and oils start to release (about 35 secs), but don’t make pecan butter either. 
• Melt Earth Balance or butter with brown rice syrup in small saucepan.. Transfer clumpy pecan mixture into a large bowl and mix with the rest of the ingredients. Using your hands, squeeze the dough over and over to combine very well. You should be able to form a ball with it. If it's too dry add a bit more oil.
• Spoon the pecan dough onto pie dish and smooth out evenly. Press down firmly with fingers to form a crust, bringing it up along the sides. Press as firmly as you can. Prick base with fork 12-13 times. Prebake at 350F for 9-12 minutes, watching closely so it doesn't burn. Remove and cool for 10 mins.

Filling:

• In large bowl, whisk together the maple syrup and arrowroot powder.  Then add all ingredients and whisk together, adjusting spices to taste,  Add more sweetener if desired, if you know your audience needs it.
• Scoop the filling into crust and smooth.  Cover the edges of the crust with tin foil or a crust shield and bake for 50-55 minutes at 350F.  Place on cooling rack for 1 hour.  Transfer to fridge to set for a minimum of 3 hours or overnight. 

Dairy Free Whipped Cream: Whip 2 cups of Coconut Cream in a well chilled bowl with well chilled beaters until stiff.  Add 2 Tbsp sucanat or raw cane sugar and 1 tsp vanilla extract, if desired.

This recipe is adapted from a great blog by Angela Liddon @  http://ohsheglows.com.  I recommend visiting this site for some more wonderful recipes that are gluten and diary free.
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A Living Green Smoothie

A Living Green Smoothie

64 ounces/2-4 servings

       

1 ½ -2 cups very cold, filtered water or coconut water  

6 cups torn spinach

5 cups romaine lettuce, torn or chopped

1 peeled cucumber-chunked

1 apple, cored and chopped

1 pear, cored and chopped

1 banana

2 Tbs. fresh lemon juice

Optional: ½ cup cilantro and or parsley, 1 tsp fresh ginger and a few ice cubes

Directions:

Blend water, spinach, and romaine on low speed until smooth.  Gradually move to a higher speed and add the herbs, cucumber, pear, and apple.  Add banana and lemon juice last.

Start out consuming 16 ounces then work up to 24 ounces.  This drink will keep fresh in a covered glass jar for 2 days and can also be frozen to last longer to make prep time easier and to fit your schedule.  All ingredients should be organic.

I recommend using a powerful blender-the Vitamix, or Magic Bullet which is much less expensive than the Vitamix and does a pretty good job..

Chili in the "Raw"

Well, it's too bad that I did not remember this recipe in time for Super Bowl Sunday as it would have been a wonderful, tasty, feel good dish to have had amongst the chips and guacamole, chicken wings and pizza. And it goes really well with beer too.  But here it is now and I hope that you will still try it out!  What makes this dish so yummy are all of the spices.  You will need a good blender along with either a food processor or a really good sharp knife and cutting board.

Chili in the "Raw"
Serves 2-4

1 Portobello Mushroom, chopped                

1/2 cup minced celery                               

1/2 cup chopped red onion                          

1 red bell pepper                                           

1 cups almonds, soaked 4-6 hours                

1 cup chopped carrots                                  

1 1/2 cups sun dried tomatoes, soaked        

2 cups water, fresh or from the sundried     

  tomato liquid  
1 T. apple cider vinegar
1 T. Organic maple syrup or molasses
1 Tablespoon Olive Oil
1/4 Cup Braggs Amino
1 clove garlic
2 T. Fresh oregano
1 T. dried oregano
1 T. chili powder
1 Tablespoon cumin
1 tsp ground cinnamon 
1/4 tsp ground cloves
1/4 tsp cayenne pepper                   

Optional ingredients for garnish, more taste and nutrition:
1 Avocado, chunked -great source of good fat and folic acid
4 T. cilantro chopped-helps to detox the liver and source of Vit C
1/2 cup plain yogurt (if you are dairy free, use goat's yogurt or goat cheese)

Place mushrooms, celery, onion, and bell pepper in a large bowl.  Pulse almonds and carrots in food processor until a chunky consistency is achieved, add to bowl.  blend remaining ingredients in a really good blender, like a Vita-Mix or a Magic bullet which is much less but, I think does a bang up job!  Blend these ingredients until smooth.  Add to bowl and mix all ingredients until well combined.  Store in refrigerator and warm, if needed to a tepid temperature.  Serve and top with any of the garnishes above and enjoy! 

Some tidbits....The Portobello mushrooms give a meat like texture, so is pleasing to the meat eater and may even confuse them a bit.  Use the Braggs instead of soy sauce because it does not contain wheat or gluten,  soy sauce does.  Try to use as many organic ingredients as possible, even your spices.



Gluten Free Pie Crust

This yummy, rich crust is perfect for a pumpkin pie.

Makes a 9 Inch Pie

•  1 cup GF certified rolled oats, processed into a fine flour OR 1 cup GF oat flour
• 2 cups raw pecans
• 2 tbsp sugar
• 3 tbsp ground flax
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 cup brown rice syrup (acts as the binder, honey may work if you prefer that)
• 1 tbsp Butter of Earth Balance, melted

• Grease a 9-inch pie dish very well and preheat the oven to 350 F. In a blender, process your oats into a very fine flour. If you don’t think your machine can get the oats fine enough, then I suggest buying oat flour from. The oat flour needs to be very fine in this crust, not flaky or chunky.
• In a food processor, add 2 cups pecans and process until it starts to clump and oils start to release (about 35 secs), but don’t make pecan butter either. You should be able to make a ball with the pecan dough
• Melt earth balance with brown rice syrup for about 30 secs in microwave. Stir. Transfer clumpy pecan mixture into a large bowl and mix with the rest of the ingredients. Using your hands, squeeze the dough over and over to combine very well. You should be able to form a ball with it. If it's too dry add a bit more oil.
• Spoon the pecan dough onto pie dish and smooth out evenly. Press down firmly with fingers to form a crust, bringing it up along the sides. Press as firmly as you can. Prick base with fork 12-13 times. Prebake at 350F for 9-12 minutes, watching closely so it doesn't burn. Remove and cool for 10 mins.
• This recipe comes from a great blog by Angela Liddon @  http://ohsheglows.com.  I recommend visiting this site for some more wonderful recipes that are gluten and diary free.

Raw Chocolate Pudding

Raw Chocolate Pudding
2 cups coconut meat (2 coconuts)
3/4 cup coconut water, at room temperature
½ cup maple syrup
1/4 cup brown rice syrup
2 T. orange juice (optional)
½ cup blueberries
1 avocado
½ cup dark cocoa or Cacao powder
2 Tablespoons vanilla extract
¼ teaspoon Real salt

In a Vita Mix type blender or food processor, puree all the ingredients until completely smooth, stopping to scrape the sides as necessary. Transfer to bowls and chill for a firmer pudding or eat it straightaway.

This pudding will tickle your tongue and just make you plain feel good. The Blueberries add antioxidants are anti-inflammatory. Avocados are a good source of heart healthy fats and folic acid.  The Cacao powder is also a great source of antioxidants (more so than cocoa powder due to the processing) and magnesium-which we do not get enough of!!  So you can feel guilt free with this nutrient packed treat!!

Emerald Salad

Try this wonderful dish from one of my yoga students, Sara. She also has a wonderful bog www.sproutedkitchen.com Enjoy your weekend!!!

{photo from Sprouted Kitchen}

EMERALD SALAD // Serves 4
1 lb. Broccolini
1 lb. Broccoli
1 Lemon, zest and juice-
1 Large Leek
3 tbsp. -Olive Oil
1 tsp. -Black Pepper
3 Cloves Garlic
6 oz. (about 3 Cups) Fresh Spinach,
roughly chopped3/4 Cup Flat Leaf Parsley,
Chopped3/4 Cup Sliced Almonds,
toasted1/2 Cup Feta Cheese
Oven set to 475′

1. Cut the broccoli and broccolini into roughly two inch chunks, on a bias. Using the white and light green parts of the leek, slice length wise and rinse out the dirt. Slice thin. Toss the veggies with the olive oil, pepper and lemon zest.
2. Slice the garlic cloves as thin as possible, no mincing. Add the broccoli mix to a large roasting pan. You don’t want to cram them in a dish as they will end up steaming in their own moisture. Give them space. Sprinkle the garlic slices on top so they feel the direct heat in the oven.
3. At this point, you could cover and wait until you’re getting ready to eat. Or, pop that pan on the top rack of the oven for 12 minutes.
4. Pull out the baking pan, and toss in the spinach, parsley and lemon juice. Toss in the pan so the heat wilts the spinach and the dressing it’s created, distributes. Put in your serving dish and crumble the feta cheese on top.
* This may seem like a lot of parsley, but it’s a lot of broccoli.