These will disappear quite fast.
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2 3/4 c Flour
1/4 c Sugar
1 pack (1/4 once) Instant Active Yeast
1/4 c water
3/4 c Milk (non-dairy)
1/4 c Butter (earth balance is great)
1 tb cinnamon
1/2 c butter
1 c sugar

Heat Milk and butter on stove almost to boiling. Turn off to come to a warm temperature. Combine 2 1/4 cups of flour (spelt is great) and 2 1/4 tsp active yeast, and sugar. Add water and when milk and butter are not hot add to flour mix and stir until dough comes off the sides. Add nus 1/2 c or vegan chocolate chips if desired.

Put dough on clean surface and add remaining flour. This will be 1/2c and knead into dough. Knead for about 5-7 minutes until dough is smooth. Put in an oil bowl and cover with a damp cloth. Let rise for about 10-15 minutes.

Take dough and put on floured surface and roll with a rolling pin into 9 x 12 rectangle. Spread cinamon, sugar, butter mixture. I always leave about 1/2 inch space between cinnamon mixture and edge. Roll like a snake. I tuck in the sides and slowly start rolling.

Once you have your beautiful log, use serrated knife or I use a piece of thred and gently slice your rolls about an inch thick as you move down the log. Place each roll on a greased cookie sheet or pan. I just spray a cookie sheet and place ontop. Then cover with a damp cloth and let rise and additional 10-15 minutes.

Preheat oven to 350 degres. Once risen bake for about 10-15 minutes. You will have warm gooey beautiful cinnamon rolls. While still hot out of the oven , spread your icing and watch it melt over your warm cinnamon rolls. Try not to eat them all. They are amazing. As you do this recipe you will find it can be super quick and easy. I found the most challenging part was actually cuting each roll.

Icing:
1/4 c Butter
1 tablespoon milk
1/2 tsp vanilla
2 c confectioner's sugar

Mix with a spoon and spread over warm rolls. Yummy!




 
 
INGREDIENTS
  • 1 cup frozen mango
  • 2 cups Silk, any flavor except Chocolate
  • 3 Tbsp. honey
  • 1 sliced banana
  • 3 Tbsp. wheat germ
  • 1 cup frozen mixed berries
PREPARATIONBlend all ingredients in a blender or food processor until smooth. Serve chilled.
Serves 2.
Preparation Time: 10 minutes
Commentary: This would be an excellent pregnancy smoothie as well because of the wheat germ. The wheat germ is an excellent source of B vitamins and source of vitamin E. In fact, you should add this in to your cereals and even make smoothies for dinner or after dinner. B vitamins can aid in helping your body manage stress. Overall, delicious healthy smoothie and don't forget to add in your green powder and your hemp seed. Enjoy!

 
 
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Spelt Pizza Crust
1.5 cups Spelt Flour
1 tb baking powder
1 tsp olive oil
.5 cup water
pinch of salt

Preperation: In a bowl mix spelt flour and baking powder. Add remaining ingredients and stir well. Knead until smooth about
5-7 minutes.Let rest for 30 minutes, covering.  Stretch to fit your pizza pan and add sauce and cheese. Bake 15 minutes at 450 degrees.

Nutrition Info: 91 calories, 4 grams fat, 2 grams of fat, 15g Carbs, 4 g fber, O cholesterol, 215 mg sodium.
Recipe from MLive.com

Spelt Bread
6 c spelt flour
1/4 c or less olive oil
4 tsp yeast
3/4 c dark brown flax
1/3 c + 3 c water
1.5 tb agave
2 tsp sea salt

1. Mix 4 tsp yeast and 1/3 c warm water and set aside.
2. Mix 6 cups spelt flour + 3/4 ground flax + 2 tsp sea salt
3. Wet: 1.5 tb agave + 1/4 c oil or less + add yeast mix + 3 cups water
4. Mix, knead and oil your pan.
5. spread in pan it will be sticky and you want it like that. Spread it down as much as you can it will stick to your hand. if you have bumps that is okay but, that is how it will cook.
6. Bake 12-20 minutes on 400 degrees

Commentary: I love, love this recipe. I crave this. Spelt is a healthy alkaline grain alternative to wheat. It is very low carb so, you can eat it and not feel bloated or guilty. This makes a beautiful risen fluffly bread. This bread will feed a family for shabbat all day or during the week , make every couple of days. This is a very quick no rise bread. Enjoy!
Recipe from: ShampariYah, Hebrew Baby
 
 
4 tb ground flax
12 tb water
microwave 10 seconds

 a couple teaspoons to taste salt
 a couple teaspoons sugar (agave)
3 tablespoons ground mustard
1 tsp cayenne

slowly add 1 cup oil and process
2.5 tb lemon juice

Commentary: I ended up really improvising on this recipe. You may have to add more flax if you want it thicker. I also added more salt and agave and ground mustard. The recipe called for more oil but, I found it tasted like oil so I reduced oil. All in all after the improvements from above it tasted like mayo after sitting for a bit. Mine was thin but, it is a light healthy alternative to mayo. It's yummy on sandwiches and I use it as a spread on my spelt bread instead of butter.
 
 
Green Smoothie
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4 stalks organic celery
2 organic cucumbers
1 bunch kale
1 lemon (include peel if your brave enough)
2 apples


Green Smoothie #2
16 oz Orange juice
1/2 bunch Kale
1/2 bunch Romaine
1 Banana
1 peeled Orange

Good Morning Green Smoothie
2 Bananas
1 Mango
4 Frozen Strawberries
1 Handful Grapes
Spinach/Kale
H2O


Smoothies have become a regular morning practice for my family. I prefer to drink my greens rather than eat them. I also can ensure my chilcren are getting good amounts of vegetables. When you begin to eat or drink very nutrient dense foods you will become very saitiated. Your cravings will disappear because the cravings are a result of your body needing some nutrient it does not need. It is a very wonderful and simple way of eating to live. It's so wonderful.

Blend , baby, Blend! I strain with my new cheesecloth and I love it much better then my little old metal strainer. One blenderful will make enough cups for 1-2 adults and four children. If you can make smoothies another time a day, you are well on your way to excellent health.

 
 
This pudding hits the spot fo real.
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2 cups of Milk (almond, hemp, soy, etc)
Chia Seeds 6 tablespoons
Cocoa powder 6 tablespoons
Peanut Butter (or almond butter) 4 tablespoons
sweetner ( i used local honey or agave) to taste
pinch of salt ( i used kelp powder)


Blend baby blend. The chia seeds will make it thick but, the peanut butter is to help it give it that creamy pudding consistency. Scrape the bottom because the chia seeds will not blend completely the first time. I used powdered kelp instead if salt for extra nutrition with a salty flavor, because I misplaced my bag of sea salt so, use what works. There was no fishy taste. I also used coconut milk but, there are so many milk options like hemp and almond that are very nutritious.  If peanut butter is not a good option,use almond butter or some other nut butter. The great thing with these pudding recipes is they are so quick and easy to make. They sure beat the store brand puddings in flavor and health.You can also play around with the ingredients to make sure you have the perfect pudding. There you have a super quick, yummy superfood pudding. Enjoy!

COMMENTARY:I was looking for a healthy vegan chocolate pudding recipe and stumbled across this one. It is off the chain fo real good. It has chocolate and peanut butter so if you love reeses this will hit the spot. Its super nutritious because of the chia seeds which is an amazing superfood I am now in love with. After I ate it, I felt so energized and very happy. I will be incorporating chia seeds into my life like all the time now.

 
 
Chocolate Tofu Pudding
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Ingredients (use vegan versions):

    1 block extra firm tofu
    3 tablespoons high quality cocoa powder
    3 tablespoons to 1/4 cup soy milk
    3 tablespoons liquid sweetener. (flavored syrup, or maple syrup works really well)

Directions:

Drain and cut tofu into a few bocks.  Add a few tablespoons of soymilk in a blender and a little bit of tofu, cocoa powder, and syrup.

Blend on puree setting. Continue doing this until all ingredients are well blended, adding soymilk as needed.

Chill covered in the fridge. Can last up to about a week, but water may form on top…just mix it in.

Tastes really good over graham crackers and sliced bananas in a bowl. What an easy way to get some protein in your diet!!  Add a little vegan whipped topping, and AMAZING!

Serves: 4

Preparation time: 10-15 minutes

I added a pinch of salt and some vanilla. I also added more cocoa and some soy chocolate milk. I think this would be better with better cocoa like ghiradelli or some high end cocoa. I used hershey's. It was still good but, I know what better cocoa taste like and this would be dreamier with good cocoa. I also wonder if you use silken tofu, if it would come out i


 
 
Acorn Squash Soup
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Halve acorn squash, scrape out seeds
sprinkle w/ olive oil and S & P
halve side down on pan roast on 350 for 30mins or until soft and golden brown 
Cool, scrape out blend w/ vegetable stock
 simmer on medium and add S & P
 pinch nutmeg
 Add milk (i like un sweetened almond)  

Kale Chips   wash and cut or rip bite size pieces of kale
 sprinkle generously w/olive oil (you can use a ziplock bag to ensure eveness)
 sprinkle w/salt and pepper ( S & P) sprinkle
 vinegar
 Bake 400 2-3 mins each side till desired crispiness or softness

This is an amzing soup. It so easy and so affordable. Top w/ Pine Nuts for extra protein and nutrition. It's vegan and packed full of nutrients. Yummy!

Alternative Version
I didn't have stock or nutmeg so.....I mixed onion, garlic, thyme, water with acorn squash and blended. Then, I simmered with unsweetened almond milk and added cinnamon and some maple syrup. For extra protein for my husband, I added tofu. It was so yummy.

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2 cups coconut water kefir
1 cup spring water ice cubes
1/2 teaspoon NOW brand organic stevia extract powder (
1/8 teaspoon sea salt
1/8 teaspoon fresh ginger
5 drops organic orange extract liquid

OPTIONAL: 2 teaspoons fresh Aloe Vera inner gel

Blend on high in a high-speed blender for 15 seconds and strain through a nut milk bag to remove the ginger bits, into a medium-sized bowl. Transfer from the bowl into glassware of choice. May your day sparkle with magnificent health!

For more liquid nutrition recipes to nourish yourself before, during, and after the holidays, check out the Superfood Beauty Elixirs Ebook by Christian Bates and Bethanne Wanamaker.-C

 
 
VEGAN MEXICAN HOT CHOCOLATE MOOSE PIE

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Ingredients:

1 prepared 9-inch (vegan) chocolate cookie crumb crust, homemade or store bought

1 1/2 boxes (12.3 ounce) Silken Tofu
10 ounces chocolate (I found dark to be to bitter), heated in the microwave (mine chocolate bar melted in like 40s) until melted
1 cup powdered sugar
1/4 cup espresso, strong brewed coffee or chocolate soy milk
2 teaspoons vanilla extract

optional: 1 tsp chili powder

a pinch to taste cayenne pepper
Chocolate shavings or chips

DIRECTIONS

1. In a blender, add tofu and blend until smooth. Add espresso, blending again until smooth. Add melted chocolate, powdered sugar, and vanilla and blend until mixture is smooth and fluffy.

2. Spread chocolate mixture into pie shell and top with chocolate shavings. Refrigerate several hours or until firm enough to slice.