Tropical Grapefruit Salad

Tropical Grapefruit Salad

This deceptively looking light salad is quite filling. You may serve it on butter lettuce leaves for an even more elegant presentation. Serves about 4.

  • 1-1/4 c. grated Coconut

  • 2 tsp. organic Tamari sauce

  • 2 Tbs. organic Lime Juice

  • 2 Tbs. Water

  • 2 tsp. Extra Virgin Olive Oil

  • 1 organic Garlic clove, halved

  • 1 organic White Onion, finely chopped

  • 1 large Ruby Grapefruits, peeled and segmented

  • 1 c. organic Alfalfa Sprouts

Toast coconut in a dry skillet over low heat, stirring constantly, for about 3 minutes or until golden brown. Transfer to a bowl.

Add Tamari sauce, lime juice and water to the coconut and mix well.

Heat olive oil on medium in a sauté pan for 1 minute.  Add garlic and onion, and stir until softened. Remove and discard garlic.  Add onions to coconut mixture.

Arrange grapefruit segments among 4 plates.

grapefruit coconut salad

grapefruit coconut salad

Sprinkle each with alfalfa sprouts and spoon the coconut mixture on top.

~ Bon Apetit! ♥

Crock pot Chicken, Italian Style

This is one of our family's favorite crock pot meals. You may either cook this in a crock-pot or a large pot on the stove, depending on availability of equipment and time.

Crock Pot Chicken, Italian Style

This dish is abundant in lycopene, and onions are a major source of a Quercetin, a super-antioxidant. Similar to garlic, onions and shallots seem to be most helpful in cancers of the digestive tract (e.g. esophagus, stomach, and colon). Bell Peppers offer the antioxidant beta carotene.

Thyme It is an excellent source of iron and manganese and Thymol has been found to protect and significantly increase the percentage of healthy fats found in cell membranes and other cell structures.

  • 1 large organic Red Onion, cut into 8 pieces

  • 1 large organic Yellow or Red Bell Pepper, cut into 8 pieces

  • 2 tsp. fresh organic Thyme leaves (1 tsp. dry)

  • 6- 2" long fresh Sage leaves (1 tsp. dry)

  • A handful of baby Bok Choy or Spinach leaves

  • 1 tsp. organic Oregano

  • 4 organic, free-range Chicken Thighs

  • 2 organic, free-range Chicken Breasts, cut in half (to make 4 pieces)

  • 1 shallot, diced (1 Tbs.)

  • 2 cups homemade or jarred organic Marinara Sauce

  • 1 tsp. Sea Salt

  • 1 tsp. Black Pepper

  • Pinch of Cayenne Pepper (opt)

Place half the onions, peppers and herbs in the bottom of the pot.

Add half the chicken, then the rest of the onions, peppers, herbs and the rest of chicken.  Sprinkle shallot and seasoning on top.

Pour sauce over chicken, nudging pieces with a spoon to allow the sauce to make its way to the bottom.

Crock Pot: Cover and place on High.  Time for 3 1/2 hours.

Stove Top: Add 1/2 c. of water to chicken, and place on medium high until sauce begins to bubble.  Turn to medium low, cover and cook for 1 hour. Check at 30 minutes, gently stirring to make sure chicken is covered with sauce.
~ Sahtein! (double health) ♥

Serve with baked sweet potatoes and a fresh mixed green salad for a delightful meal.

Hoda's Lentil Salad

Lentils have been a staple, like rice, in the Middle East, for many centuries.  Eaten together, they offer a low-fat, nutritious source of complete protein, fiber, iron and other essential minerals.

Glycemic Values

The glycemic index gives us the impact of carbs on our blood sugar levels; the higher a rating, the more it spikes your blood sugar. On a scale where 100 is pure sugar (glucose), white rice has a GI of 64, while lentils are low on the index at 29.

This salad is full of fiber and flavor.

  • 2 c. boiled organic Brown Lentils

  • 3 organic Scallions, chopped

  • 1/2 c. organic Flat Leaf Parsley, chopped

  • 1 Tbs. virgin Olive Oil

  • 1/2 tsp. Sea Salt

  • 1/2 tsp. Allspice

  • 1/4 tsp. Cinnamon

  • dash of Black pepper

  • Splash of lemon juice (opt.)

Mix all together.  Let sit 15 minutes to blend flavors.  Stir and enjoy served in romaine lettuce leaf boats.

~ Sahtein (double health)! ♥

Vegan Eggplant and Spicy Chopped Salad Sandwich

Eggplant - Mushroom Medley

I love this concoction because it goes well on lupin flour pasta, on a GF cracker or as a dip.

  • 1 med. organic white Onion, chopped

  • 1 med. Eggplant, mostly peeled and diced

  • 5 organic Mushrooms, peeled and chopped

  • 1 organic Tomato, chopped

  • 1 c. chopped Parsley

  • 1 Tbs. organic Tomato  Paste mixed with 1/2 c. hot water

  • 1 tsp. Pink Sea Salt, or to taste

  • 1/2 tsp. Black Pepper

  • 1/2 tsp. Cayenne Pepper (opt.)

  • 5 cloves of Garlic, chopped

  • 1 Tbs. e.v. Olive Oil

Place onion in a large saucepan over medium heat, no oil.  Watch the onion, stirring until it begins to turn brown.

Add eggplant and mushrooms and cover, turn to medium low, and stir every 2 minutes, until eggplant is wilted.

Add tomato and parsley. Stir, cover and simmer over low heat for 5 minutes.

Add the diluted tomato paste, seasoning and garlic, turn heat to medium, and cook uncovered for another 10 minutes, or until veggies are cooked through and water is absorbed.

You may drizzle with of olive oil once you remove from heat.  This dish is good warm or cold.

Spicy Chopped Salad

  • 1/2 bunch organic Parsley, chopped

  • 1/2 bunch organic Cilantro, chopped

  • 1 small white Onion, diced

  • 1 organic Tomato, chopped

  • 1/2 organic Jalapeno pepper, minced

  • 1 Tbs. fresh Lime juice

  • 2 tsp. fresh Lemon juice

  • 1/2 tsp. Pink Sea Salt

  • 1 Tbs. virgin Olive Oil

Mix it all up!

Serve as a topping for stews, sandwiches or as a fresh dip with toasted GF bread.

Assemble Sandwich

  • Vegenaise (opt.)

  • 1 Tbs. organic Tomato Paste

  • GF, high-fiber Bread or WASA Rye cracker

Spread a slice or bread or a cracker with tomato paste and the other slice or cracker with Vegenaise.

Spread some of the Eggplant Medley over the tomato paste. Then top with Spicy Salad.

eggplant sandw3

(You may add a protein if you like).

Cover with other slice, press down, and munch!

Hello Brussels. Why so Bitter?

The Case of the  Brussels Sprout

This is not the story of a boy from Brussels and how he wound up in Court....

This is the story of a Sprout accused of being bitter and unfriendly.  The first mention of this sprout is traced to the late 16th century. It is thought to be native to Belgium, specifically to a region near Brussels, after which it was named.

This Sprout is a member of the Brassica family and therefore related to Broccoli and Cabbage. Don't be fooled by its size however! Watch what you say because a Sprout grows up with a bunch of 20 to 40 other Sprouts, on the stem of a plant that grows as high as three feet tall!

These miniature-sized vegetables contain the largest content of anticancer phytochemical compounds such as glucosinolates. Like broccoli, the indole-3-carbinol has been found to reduce cancer growth especially for estrogen dependent cancers (e.g. uterine, breast, cervical).

brussel sprouts

In order to plead the case for this Sprout I lay before you the following:

Character Traits *

  • Brussels sprouts can help us avoid chronic, excessive inflammation

  • You'll find nearly 100 studies in PubMed (the health research database at the National Library of Medicine in Washington, D.C.) that are focused on Brussels sprouts, and over half of those studies involve the health benefits of this cruciferous vegetable in relationship to cancer

  • They provide us with this cholesterol-lowering benefit whether they are raw or cooked. When the cholesterol-lowering ability of steamed Brussels sprouts was compared with the cholesterol-lowering ability of the prescription drug cholestyramine, Brussels sprouts bound 27% as many bile acids

  • The fiber content of Brussels sprouts: 4 grams in every cup makes this cruciferous vegetable a natural choice for digestive system support.

  • The detox support provided by Brussels sprouts is extensive. There is evidence from human studies that enzyme systems in our cells required for detoxification of cancer-causing substances can be activated by compounds found in Brussels sprouts.

* HealthDiaries.com: 11 Health Benefits of Brussels Sprouts

It Takes Proper Cooking to Bring Out the Sprout's Goodness!

Perfectly cooked Brussels sprouts have a crisp, dense texture and a slightly sweet, bright, and "green" taste. Steaming the Sprouts increases their health benefit potency.

Steam them

Bring a scant 1/2 inch salted water to boil in a large frying pan or saute pan. Add Brussels sprouts, cover, and cook until sprouts are tender to the bite and water has evaporated, about 5-7 minutes (depending on how crisp you like them).

In a Steamer Basket:  Bring about an inch of water to a boil in the bottom of a pot into which your steamer basket or insert fits. Put cleaned Brussels sprouts in the steamer basket, set over the boiling water, cover, and steam until tender to the bite, about 5-7 minutes.

You can toss them with Olive or Coconut Oil, salt and pepper; garlic and lemon; or with Pasta Sauce!

Roast them

brussel-sprouts, roaste

  • 1 1/2 lbs. organic Brussels sprouts, ends trimmed and yellow leaves discarded

  • 2 Tbs. virgin Olive Oil

  • 1 tsp. Sea Salt

  • 1/2 tsp. freshly ground Black Pepper

  • 1 tsp. Paprika

  • 1/2 tsp. organic Garlic Powder or 2 cloves well mashed

  • 4 Tbs. lemon juice

Rinse Sprouts trim off ends and place in a large bowl. Blend the spices together with the oil and lemon. Pour this over the sprouts and toss until well coated.

Place in oven proof dish or cookie sheet lined with parchment, and roast at 400ºF for 35 minutes or until lightly golden.

Braise them

Braising, or slow cooking in liquid on the stove, is a great way to elicit Brussels sprouts' natural, nutty flavor.

The Most Delicious Non-dairy Ice Cream!

Two new yummy words: ASHTA and MASTIC GUM.

Ashta is the creamy foundation of many Lebanese Desserts. It is made with either dry milk, or for a richer flavor half and half. It is used as a filling in shredded phyllo desserts, and in pastry. It is also served as a dessert with nuts, or frozen.

Lebanese Ice Cream

Lebanese ice cream contains mastic gum, which lends it a gelato-like texture. It comes in a myriad of flavors and is served in narrow cones.

Mastic Gum

This is a resin made from the pistacia lentiscus tree. The mastic plant originated in the Mediterranean nations in the south of Europe, northern portions of Africa, and the Middle East. The gum has a variety of uses in cooking, art, and alternative medicine.

For cooking, mastic gum requires boiling in hot water or another liquid, because the hardened resin will not dissolve in cold water. It comes in 'crystals' and can be crushed into a powder to add to puddings.

mastic gum

  • 1 pint organic Vanilla Plant-based Ice Cream

  • 1/4 c. Orange Blossom water

  • 1/4 c. Rose water

  • 1 c. finely chopped Pistachios

  • 1/2 tsp. crushed Mastic gum

Crush the Mastic gum in a mortar and pestle till it becomes very fine (powdery).

Transfer ice cream to a bowl.  Add the flavored waters, mastic and 3/4 of the pistachios.

Mix well, but quickly so as not to melt the ice cream.

Transfer to a glass baking dish. Sprinkle remaining pistachios on top. Cover with wax paper and freeze for 2 hours or overnight.

You may cut into squares and store in a freezable container. 

Lentil Mash and Kale Salad

  • 4 Tbs. Extra Virgin Olive Oil

  • 1-1/2 c. organic White Onion, chopped

  • 1/4 c. organic California Basmati Rice

  • 1-1/2 c. hot Green Tea (or boiled Water)

  • 3 c. Sprouted Organic Lentils (or parboiled Regular Lentils)

  • 1 tsp. Pink Sea Salt (or to taste)

Cumin for garnish is optional.

Heat olive oil in a 1 quart pot over medium heat.  Add onions and sauté for 10 minutes stirring occasionally, until golden. Add tea or water and salt. Simmer on low for 5 minutes.

Add lentils and rice, cover and simmer for 20 minutes if using sprouted lentils (35 minutes if using regular lentils). Stir occasionally so bottom does not stick to pot.

You may need to add a little more water if it looks too dry.  The consistency should be like thick oatmeal. You may use the back of a large spoon to mash some of the lentils for a creamier texture.

Taste, and adjust salt. Sprinkle lightly with cumin if desired.

Accompany the lentils with my Kale salad.

Kale, Tomato and Parsley Salad

  • 3 c. organic Kale, chopped

  • 1 organic Tomato, diced

  • 2 organic Green Onions, chopped

  • 1 c. chopped organic Parsley

  • 1/4 c. chopped organic Mint

  • Juice of 2 Lemons

  • 1/2 tsp. Cumin

  • 3 Tbs. extra virgin Olive Oil

  • 1 tsp. Pink Sea Salt

Mix it all together.

Lime Coconut Cream for Citrus Almond Cake

Make 1 recipe of the Almond Citrus Cake, and bake in a 9" Spring-form pan.

While it cools, make the topping.

Lime Coconut Cream

  • 1 15oz. can Coconut Cream (not milk)

  • 1-1/2 Tbs. Lime juice or 1 tsp. organic Lime zest (optional)

  • 1 tsp. Pure Vanilla extract (2 tsp. if you don't use Lime)

  • 2 Tbs. Pure Maple Syrup

  • 1/4 c. toasted Cashews or Hazelnuts, crushed

Refrigerate can of Coconut Cream upside-down, for at least 3 hours or overnight.

When ready to use... flip can back upright, and open. Any liquid should be floating on top. Drain the liquid carefully using the lid, so you don't lose any cream.

  1. In a dry metal bowl, beat cream with mixer for about 3-4 minutes or until it thickens and holds soft peaks.

  2. Add the lime juice and extract and beat another minute.

  3. Add maple syrup and beat again, until the consistency is what you desire.

  4. Refrigerate for 30 minutes to an hour.  The cream will thicken considerable when chilled.

  5. Spread on cake and garnish with nuts and/or fruit of your choice.

If you have leftover cream:

  1. Use to top fresh fruit, or in cocoa, or oatmeal

  2. Mix in chopped fruit and chocolate chips and freeze for a summer treat!

Liver and Kidney Problems Linked to GMO Food?

Genetically engineered food has yet to be proven safe.

In 1998, the U.S. Food and Drug Administration (FDA) admitted in court that it had reached "no dispositive scientific findings" about the risks of genetically engineered foods.

There is no scientific consensus about the risks of eating genetically engineered food, according to a statement last year signed by nearly 300 scientists.

The scientists agree that "Concerns about risks are well-founded" and that a "substantial number" of "animal feeding studies and reviews of such studies...found toxic effects and signs of toxicity" in animals fed genetically engineered food, compared with controls.

"Some of the studies give serious cause for concern," the scientists write.

>> Genetically engineered crops have led to increased use of pesticides.

>> Mutating weed resistance is requiring the Monsantos to sell even more powerful herbicides. 

>> The Big 6 chemical and seed companies are working diligently to monopolize the food system at the expense of consumers, farmers and smaller seed companies.

>> Industry is spending lavishly against the food movement.

~~~~~     The above excerpt is from a recent article written by consumer advocate Ralph Nader

It is well worth 5 minutes to read it, and to forward, blog or tweet about it.

Every State needs to fight for our right to know what's in the food we eat and feed our children.

~ Be Well.

Baked Southwestern Sweet Potato Cakes

Sweet potatoes are full of wonderful vitamins, are alkaline and help reduce blood sugar.

You can enjoy them several times a week cooked in various ways.  They're versatile enough to be in a stew, curry, veggie patty, served on their own, or in a dessert.

Baked Southwestern Sweet Potato Cakes

  • 2 organic Sweet Potatoes (medium-large, not small)

  • 15 oz. cooked organic Black Beans, drained

  • 2 cloves organic Garlic, minced

  • 3 organic Spring Onions, thinly sliced

  • 3 Tbs. organic Red Onion, diced

  • 2 Tbs. organic Parsley, chopped

  • 2 Tbs. organic Cilantro, chopped

  • 1 tsp. Cayenne Pepper

  • ½ tsp. Cumin

  • ½ tsp. Chili powder

  • ½ tsp. Sea Salt

  • 1 tsp. fresh organic Thyme, minced or ¼ tsp. dry

  • 2 tsp. fresh Lime Juice

  • Avocado or Olive oil for baking sheet.

Preheat oven to 425ºF.

Steam sweet potatoes in their skin, covered, until soft. Do not boil, as they lose flavor and will be too wet. Remove potatoes from pot, peel and mash in a medium bowl.

Place 1/2 the beans in food processor and blend. Add the rest of the beans, the garlic, onions, parsley, cilantro, and spices and lime. Stir by hand to combine.

Form mixture into 8 patties, just under 1/2" thick.

Southwestern Style Sweet Potato Cakes 1

Place patties on oiled baking sheet. Brush tops lightly with olive oil. Bake for 12 minutes, flip carefully and bake for another 10 minutes, or until browned.

Southwestern Style Sweet Potato Cakes 3

Serve topped with a fresh salsa (tomatoes, onions, cilantro, cucumber, lime or lemon juice and 2 Tbs. plain almond or coconut yogurt), or enjoy in a high-fiber gluten-free bun with condiments.

~ Cheers! ♥

The 5 Feline Farm Comes to Life

On Mother's Day, my son and J and I planted our seedlings that we started a few weeks ago in the greenhouse.

Three of my nieces and nephews joined us to Celebrate Mother's Day.  I grilled grass-fed, organic hot dogs and zucchini, and made a large salad, a bowl of Baba Ghannouj and J brought home a whole wheat crust pizza.

I made grain-free, dairy free Raspberry Brownies for dessert.

Afterwards softball and 'orange-ball' (poor oranges...) were enjoyed by both participants and observers.

My Italian Sauce with Spinach

This sauce can be used to top pasta, baked sweet potatoes, wild rice or polenta.

  • 1 organic red Onion, diced

  • 4 cloves fresh organic Garlic, minced

  • 2 c. thinly sliced organic Spinach (measure after slicing)

  • 1 Tbs. fresh Thyme, chopped or 2 tsp. dried

  • 1 tsp. Oregano

  • 1 tsp. Sea Salt

  • ½ tsp. Black Pepper

  • ¼ tsp. Cayenne

  • 2 Tbs. ev organic Olive Oil

  • 3 c. diced organic Tomatoes, fresh or canned

  • 1/2 c. Water

Heat large pan on medium for 1 minute. Add onions and garlic. Turn heat down to medium-low and stir onions until light brown in color.

Add spinach, herbs and seasoning. Continue to cook, stirring for 4 minutes.

Add oil, tomatoes and water. Bring back to a boil. Cover and turn heat to low. Simmer for 15 minutes. Adjust seasoning to taste.

~ Buon Apetito! ♥

Pink Coconut-Banana Cream Squares with Chocolate Chips

Natural, vegetable-derived food coloring is thankfully now available, but using actual fruit and veggie juice is even better. I save the liquid after cooking beets for a pink dessert. Use strong flavors to mask the beet taste.

This treat is super simple and actually good for you.

Pink Coconut-Banana Cream Squares

  • 1 can Coconut Cream (not milk), refrigerated overnight

  • 1 organic Banana, mashed

  • 2 - 3 Tbs. liquid from boiling organic Beets

  • 2 Tbs. Psyllium Husk (don't skip this, if unavailable use freshly ground flax seeds)

  • 1 Tbs. Chicory Root Powder (or Coconut Palm Sugar)

  • 1-1/2 tsp. Orange Blossom Water (in ethnic section of market)

  • 1/2 c. Dark Chocolate Chips (or Carob chips for Vegan)

  • Blueberries and/or Raspberries for topping

Drain liquid from coconut cream. Place cream in mixer bowl and beat on medium speed until fluffy, about 6 - 7 minutes.

Add mashed banana, and the rest of the ingredients. Beat for 2 more minutes until well mixed. Stir in Chocolate chips.
Pour into round remekins or a rectangular glass dish. (I don't recommend using metal pans for this dessert.)

Top with berries and cover tightly. Refrigerate for at least 1 hour. Serve with more berries if desired.

Cheers! ♥

Broccoli-Carrot Slaw

Broccoli - Carrot Slaw

Lemon juice dresses one of my all-time favorite salads that I invented to get the kids to eat Broccoli! It also gets apple cider vinegar in their diet (wonderful health benefits).

Broccoli_Carrot Slaw

Recipe

  • 6 c. organic Broccoli Slaw, or 4 cups chopped up organic Broccoli and 2 c. shredded carrots

  • 1 c. organic Parsley, finely chopped

Dressing

  • 2 medium organic Garlic cloves, mashed in mortar and pestle with 1/2 tsp. Pink Sea Salt

  • 4 Tbs. Vegenaise

  • 1-1/2 Tbs. Bragg's Apple Cider Vinegar

  • 1 Tbs. Lemon Juice

  • 1/4 tsp. Black Pepper

  • 1/2 tsp. Celery Seed (or you can add 1/2 c. fresh Celery, chopped

Combine veggies in a large bowl. 

In a small bowl whisk dressing ingredients until well combined. Taste and adjust seasoning. Pour over veggies and toss to coat.

Note:  This is a light dressing, not meant to look like the thicker Slaw dressing we're used to. ~ Bon Apetit! ♥

Soon Even 'ORGANIC' Won't Mean Anything

Many of us don't have time to follow every issue we're concerned about...

That's what emboldens policymakers and lobbyists to push their agendas through.. if no one objects, no one is accountable.

It's one of the prime reasons our 'food' is in the state it's in today...processed, full of synthetic additives, non-organic, and nutrition-devoid.

__________

Takeover of Organic Standards by Corporate Food Industry

Champions of organic food brought the National Organic Standards Board (NOSB) meeting to a halt on Tuesday as they raised their voices against what they see as the takeover of the organic standards by the corporate food industry.

The NOSB—an advisory board to the USDA  and designed to represent farmers, consumers and other advocates of organic food—is charged with overseeing organic standards and presenting recommendations to the federal government.

In recent years, however, critics charge the quality and integrity of the national organic standards set by the NOSB have been eroded by the influence of a large agricultural interests and powerful corporations in the food industry.

In order to delay the opening of a four-day meeting in San Antonio, Texas, demonstrators stood at the front of the conference room displaying a banner which read: "Safeguard Organic Standards."

Sunset Process

Tuesday's protest, organized by the Organic Consumers Association (OCA), was held to draw attention to what the group is calling the "last straw" in the corporate-backed erosion of organic standards: a recent change to what is known as the "sunset process," which determines the synthetic ingredients that are permitted in organic foods.

Mark A. Kastel, co-director of The Cornucopia Institute stated,  "agribusiness" and corporate food companies "had their minions at the U.S. Department of Agriculture" change the rules in order to push "gimmicky synthetics and nutraceuticals in organic food."

One protester, Alexis Baden-Mayer, the political director for OCA, refused to disperse and was eventually placed under arrest and carried out.

Synthetics in Organic Food!

A recent Consumer Reports survey found that 7 out of 10 Americans want as few non-organic ingredients approved for organic food as possible,

  "People don't have time to follow the wonky policy decisions, so it's easy for standards to be eroded without them knowing about it."

The 'sunset process' required that non-organic food materials approved by the NOSB for use in organic foods—such as sausage casings from factory-farmed animals, synthetic vitamins, and the antibiotic streptomycinmust be reviewed every five years.

Unless re-approved by a two-third majority vote, the items would be dropped from the list.

READ MORE HERE: http://www.organicconsumers.org/articles/article_29914.cfm

Please get involved to protect our children's world and health!

Hot Cross Buns - Any Day of the Week!

Ever wonder why we seem to feel that traditional Holiday Fare must be served solely on their respective observed Holiday? Wouldn't it be wonderful to both awaken the energy held in said Holidays and enjoy the foods served, during other times of the year?

The dark chocolate chunks made this a dessert. Of course you're welcome to use a few raisins instead.

ChiPPY Hot Cross Buns

Dry Ingredients:

  • 3¼ cups gluten-free flour (about 1 lb.).
    For the best results use a GF flour blend; 1-1/4 c. Sorghum flour 1-1/8 c. Gluten Free Oat Flour (e.g. Bob's Red Mill) 1/4 c. Potato Starch, generous 1/2 c. Almond Flour/Meal

  • 2 Tbs. Coconut Palm Sugar or Birch Xylitol

  • 2 Tbs. Apple Pectin (opt)

  • 2½ tsp. Yeast

  • 2½ tsp. Psyllium Husk powder

  • 1 tsp. Ceylon Cinnamon

  • 1 tsp. Pink Sea Salt

  • ¼ tsp. each: Ginger, Cardamom, Nutmeg

  • 3/4 c. Dark Chocolate Chips or 1/2 c. Raisins

Wet Ingredients:

  • 1½ c. Almond Milk

  • 3 Range Free Eggs

  • 4 Tbs. organic, grass-fed Ghee, melted

  • 2 tsp. Pure Vanilla Extract

Next day:

  • 1/4 teaspoon Instant Yeast ( or regular yeast mixed with 1 Tbs. warm water and let it sit for 5 minutes)

  • 1 Tbs. Warm Water

Egg Wash:

  • Mix 1 large Egg with 1 Tbs. Almond or Coconut Milk

Method

  1. Combine all dry ingredients (except fruit or chocolate chips)

  2. Combine wet ingredients and then add to the mixed dry ingredients. Fold in fruit or chocolate chips.

  3. After mixing dough thoroughly, cover tightly with wax paper, then a clean dish towel and refrigerate in a bowl overnight.

  4. The next day: Dissolve the 1/4 teaspoon of instant yeast in the water. Stir this into the dough.

  5. Grease two 8"x8" square or two 9" round pans with coconut oil, and place 8-9 balls of the dough into each pan. Preheat oven to 350º F.

  6. Smooth out the tops of the buns and brush with the egg wash.

  7. With a sharp knife, slice a shallow cross (+) in the top of each roll. Let them rest in a warm room (or 100 degree oven) for about 10-12 minutes.

  8. Place baking pan in the center of the oven and bake for 25-30 minutes, rotating once during baking, until the buns are golden brown and firm to the touch.

  9. Allow buns to cool for about 10 minutes in the pan before transferring them to a wire rack to cool completely... if you can wait that long!

No icing necessary, but you must try them warm with a smear of coconut oil and sprinkle of cinnamon.

Are You at Risk? Find Out in a Minute.

Metabolic syndrome is a precursor to diabetes, kidney disease, cancer and coronary artery disease.. and its symptoms are silent.. elevated blood pressure, insulin abnormalities, high cholesterol, and albumin in your urine.

However, there is an easy way to find out now.

A Simple Test  - Dr. Stephen Sinatra

Wrap a cloth tape measure around your abdomen, just above the hip bone. Keep the tape snug and measure your waist while breathing out, with your abdomen relaxed.

These waist sizes indicate metabolic syndrome:

  • 35 inches + for a woman

  • 40 inches + for a man

Belly fat is both unsightly and harmful.

This particular fat secretes a steady stream of chemicals that kindle inflammation throughout the body, damaging the lining of arterial walls, including the coronary arteries and blood vessels in the kidneys.If you are at risk, have your doctor run the necessary blood tests.

Read more here.

 ~ Be Well! ♥