Do It Yourself: Simply Homemade Cranberry Sauce 


Try this traditional and easy holiday recipe with a little bit of a twist. Nothing says Thanksgiving like a sweet rendition of cranberry sauce.

Ingredients

1 bag of Organic Cranberries

3/4 cup Coconut Palm Sugar

1/4 cup Organic Brown Sugar

3 tbsp Orange Juice

1/2 cup Water

1 pinch of Salt
Take a pot and fill with water and cranberries. Place on medium heat and cover with a lid for 5-10 minutes. Stir occasionally. Next, stir sugars, salt, and OJ in the pot and cover with a lid. Check frequently until most of the water has boiled off and the cranberries have become a jam-like consistency. Sweeten to taste, let cool, and serve. ❤️

Happy Holidays!

Honey Sweetened Chocolate Chia Pudding


Ingredients:

4 Bananas 

1/4 Cup Honey

3 tbsp Coconut Oil

1/4 Cup Cacao Powder

1 tsp Salt 

2 tsp Cinnamon

1/3 Cup Chia seeds
This recipe is about as easy as can be: take all ingredients and place them in a blender. Once it is well mixed place in a bowl and refrigerate for at least 30 minutes. If possible, refrigerate for 3 hours. Then, serve, eat, and enjoy 💜

Blueberry Banana Gluten Free Pan-Cake

I am an avid lover of pancakes! There’s so many ways you make them, but in all my years I have never had a pancake quite like this. It literally is a pan cake. And om namah shivayah is it good!

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Ingredients

2 banana

2 cups Pamela’s Gluten Free Pancake Mix

1 tbsp Vanilla Extract

1 tsp Cinnamon

1 tsp Nutmeg

1 tsp Himalayan Pink Salt

3 tbsp water

1 jar of your favorite jam

1/2 cup almond butter

1 carton Blueberries

Maple Syrup

Coconut oil

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Take out a large bowl and begin to mash bananas with a fork. Add in Pamela’s Pancake mix (save’s you a huge chunk of time!) and mix well. The bananas pancake mix should create a fairly doughy consistency. Add in vanilla extract, cinnamon, nutmeg, salt, and water. Stir well.

Oil up a pan with coconut oil and turn on medium/low heat. Pour roughly 1/2 cup of pancake mixture in the pan and place blueberries on top. When the heated batter begins to boil and the bottom has turned golden, flip your cake. Begin to make your cake once both sides are golden an cooked through which takes approximately 2-3 minutes on both sides. Lightly coat the top of the pancake with coconut oil and then add a layer of jam. In this recipe I used peach, which was divine! Throw another layer of the “cake” into the pan (don’t forget to add the blueberries!). Once cooked, butter with coconut oil and then add a layer of almond butter. Continue to layer your cake with alternating layers of jam and almond butter until you have used up all your batter.

Serve with maple syrup and enjoy ❤

 

 

Mango Chicken Haystack

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Here is a clean eat for the family night dinner. It’s got great flavor; mixing sweet and spicy.

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Ingredients

1 cup Basmati Rice

3 tbsp Olive Oil

 1/2 lemon

1/2-1 lb Chicken breast

1/2 onion

2 cloves garlic

A pinch of Salt

A pinch of pepper

1 tsp Cumin

1/2 tsp Turmeric

1 tbsp Chili Powder

1 mango

1 Avocado

1/4 cup cilantro

1/2 cup lettuce

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Bring 2 cups of water to boil in a small pot. Add rice and bring down to medium/low heat, cover with lid.

In a frying pan, place olive oil, onion, garlic and simmer on low heat for 2-3 minutes or until onions are translucent. Add chopped chicken, salt, pepper, cumin, turmeric, 1/4 lemon and chili powder. Bring up to medium/high heat and stir frequently, adding more olive oil, if needed. Once the meat is cooked thoroughly, remove from heat.

When rice is ready, add a pinch of salt, a splash of olive oil, cilantro, and 1/4 lemon. Mix well.

Begin to make your haystack by placing rice, chicken, lettuce, avocado, mango, and garnish with cilantro.

Enjoy ❤

 

Better Berry Cobbler: A Bit of Sweetness (Suhka)

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Yoga Sutra II.8 discusses the notion of suhka (sweetness) and dvesa (unpleasent experience). In Nischala Joy Devi’s book The Secret Power of Yoga, she speaks of the benefits of sweets and sweetness in our lives. Sprinkling sweetness through out our life reminds us of sweetness and can render sweetness within us.

This is my go to mega sweet treat. It’s gluten free, dairy free, vegetarian and uses minimal (coconut) sugar.

This is a great alternative to cakes, pies, or other pastries. Give it a try ❤

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Ingredients

12 oz Blueberries

12 oz Raspberries

16 oz Strawberries

1/4 Cup Raspberry Jam

1 tbsp Chia Seeds

1 Cup Gluten Free Flour

2 tbsp Baking Powder

1 tbsp Baking Soda

1/2 tsp Himalayan Sea Salt

3 tbsp Vegan Butter

1/3 Cup Coconut Sugar

1/3 Cup Almond Milk or Coconut Milk

Time: 1 hour

Serves: 6-9

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Preheat oven to 350 degrees. Rinse berries in a large colander. Cut the tops off of the strawberries and chop them into smaller slices. Take a large bowl and place all the berries together. Add jam and chia seeds. Take a 8×8 or 9×9 pan, butter with vegan butter and place berry mix in the baking pan. In a medium bowl, mix together flour, baking powder, baking soda, coconut sugar and salt. In a small bowl, take room temperature vegan butter and milk alternative and mix together until smooth. Add butter/milk mixture to flour mixture and mix well. Once the biscuit batter is ready, gently pour on top of the berry mixture in the baking pan. Place in the oven for 40 minutes or until the crust is golden brown. Let cool and then serve.

Gluten Free Sugar Free Paleo Muffins

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These muffins are surprisingly good! I expected them to turn into a rock of bland luckiness, but I was delighted to find that they are sweet, nutritious, hardy, and soft.

This is the perfect breakfast or snack for any one with severe allergies, wants to lay off the sugar, or is doing the Candida Diet. This recipe was inspired by one I found online at http://www.thecandidadiet.com, but I put a couple of my own special twists in there.

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Ingredients

1 Cup Coconut Flour

1/2 Cup Coconut Flakes

1/4 Cup Flaxseeds

1/4 Cup Walnuts

1/4 Cup Pumpkin Seeds

2 Tbsp Chia Seeds

1/4 cup Raw Cacao

2 Tsp Cinnamon

1/2 Tsp Nutmeg

1/4 Tsp Clove

2 Eggs

1-1 1/2 Tbsp Stevia

1 Tbsp Vanilla Extract

1/4 Cup Almond Butter

1-2 Cups Unsweetened Coconut Milk

Time: 25-30 minutes

Makes: 12

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Set the oven to 375 degrees. Take out one large mixing bowl and place in flour, coconut flakes, seeds, almond butter and cacao. Add in eggs and coconut milk and whisk until all the ingredients are well blended. If needed, add more coconut milk until the batter is sticky but not watery. Add in cinnamon, cloves, nutmeg, stevia and vanilla extract and continue to stir the batter. Take out your muffin tin and line it with cupcake liners or grease well with oil or butter. Fill your tin with the batter. These muffins don’t rise very much, if at all, so be sure to fill your liner to the brim. Garnish with more seeds and cacao, if you please. Place in the oven for 15 minutes. Check your muffins by placing a fork in the middle. If batter is still wet in the center cook for another 5-10 minutes. Once done, let them cool for 10 minutes, serve with a glass of coconut milk and then enjoy ❤

Spicy Sweet Potato Carrot Soup for the Soul

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Hey friends! Let’s jump right into this one!

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IngredientsIMG_2653

2 Russet Potatoes

1 Large Sweet Potato

2-3 Carrots

1 Yellow Onion

2-3 Ribs of Celery

Salt

Pepper

Cayenne

Chili Powder

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Begin by peeling your potatoes and and chopping them into 1/2 inch pieces. Take out a big pot and fill it 1/2 way with water. When the water begins to boil add your potatoes, chopped carrots. Allow for them to cook for 10 minutes then add diced onion, and celery. Allow to cook for 10-15 more minutes then pull off the stove, and strain out half of the water. Make sure you don’t pour out all of it, you’ll use it as your broth base. Take the remaining water and vegetables and place in a blender or food processor. Once everything is creamy and smooth, pour back into your pot and season to taste with salt, pepper, cayenne, and chili powder. And you’re done! Easy as that! This meal makes a bunch and it is so nourishing to eat during this cool months.

Enjoy ❤

Sweet Potato Feta Mash Up: Get Up Close & Personal With Your Food

Sweet Potato Feta

Ingredients

1 cup Spinach

1 tsp Coconut oil

3-5 Tbsp Soy sauce

1 medium size Sweet Potato

1/2 cup Quinoa

Toppings:

Pine Nuts

Feta Cheese

Cranberry

Makes 1-2 servings

Hello dear friends! Here’s a meal that is dear to my tastebuds: it’s easy, quick, curbs cravings, and is so good for you!

Okay, so here’s how it goes: Pull out a medium size pot for the Sweet Potatoes and fill with water. Wait for it to boil. Take 1 cup of water and put it in another pot. Turn the stove on high and wait for water to boil as well. In the meantime, take out your coconut oil and put it in a frying pan on medium heat, add your spinach, season with salt, pepper, soy sauce, cover pan with a lid and let the spinach begin to steam. Stir occasionally. By now, your water for the quinoa is boiling, add quinoa and bring temp down to low, cover pot with lid. Sometimes I like to add a dollop of ghee, olive oil, or coconut oil to the water with the quinoa. Peel and cut sweet potato into 1/2 inch cubes. Once your water has boiled, add in sweet potatoes. Cover with a lid, if you want. Wait for the sweet potatoes to become nice and soft so that when you stick a fork in them it easily breaks in half. This process takes around 15 minutes. After your sweet potatoes have been placed in the water, check on your spinach, it’s probably done. Take off heat, leave lid on to preserve moisture and warmth. Check quinoa, when the water has steamed off and all the granules are soft and the “tail” of the quinoa can be seen, take it off heat and place in serving bowl. Add spinach on top. Once the sweet potatoes are ready put sweet potatoes through a strainer. Add coconut oil on top of them. Put on serving dish, season with salt and pepper. Top with Feta, Cranberry, and Pine nuts.

Bon Appetit!