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HIGH FIBRE Organic Apple Lentil Muffins – Vegan & Gluten-free

Submitted by brock on Fri, 26/11/2010 - 05:31

high-protein and fibre muffins

Jodi asked for a high fibre muffin and here’s what I came up with:

Preparation Time: 30-40 minutes

Yield: 14-16 small muffins

Ingredients:

1 cup organic red lentils (dry)

1 cup organic brown rice flour

½ cup organic raw almond flour

¼ cup organic ground flaxseed

1/3 cup organic walnut pieces

½ cup organic cane sugar

1/3 cup organic maple syrup

¼ cup organic coconut oil

1 tsp aluminum-free baking powder

½ tsp aluminum-free baking soda

1 tsp organic cinnamon

½ tsp organic ground cloves

¼ tsp organic sea salt

1 ½ cups organic apple (finely chopped)

1 tsp ground chia seed + 3 Tbsp water*

*Equivalent of 1 egg. Mix the chia seed and water with a fork. Let it sit for 5-10 minutes so that it turns into a goopy texture. Now it’s ready to be used!

Directions:

1) Preheat oven to 350˚F.

2) In a medium pan, bring 2 cups of water to a boil. Add lentils to water. Bring back to a boil, lower heat and simmer until lentils are cooked (10-15 minutes). Set aside to cool.

3) In a bowl, mix together flour, (1/4 cup) walnuts, baking powder and soda, flaxseed, cinnamon, cloves, and salt.

4) In a separate bowl, add chia seed, oil, sugar, and apple to lentils. Mix well.

5) Combine wet and dry ingredients.

6) Portion into muffin cups. Use remaining walnut pieces to place on top of muffins.

7) Bake for 18-25 minutes, or until a toothpick placed into the middle comes out clean.

8) Let cool for 10-15 minutes and enJOY.

Organic, Vegan & Gluten-free Pumpkin-Raisin Almond Cookies

Submitted by brock on Fri, 19/11/2010 - 01:27

Vegan Cookies

This recipe was inspired from happyherbivore.com

Yield: 18 cookies

Preparation Time: 10 minutes

Ingredients:

6 Tbsp fresh organic baked pumpkin (or canned pumpkin puree)

¼ cup organic maple syrup

½ cup organic fair-trade cane sugar

½ organic fair-trade banana (mashed)

2 Tbsp organic almond milk (or other non-dairy milk)

1 ¼ cup organic brown rice flour

1 ½ cups organic almond flour

¼ cup organic raisins

¼ cup 71% dark chocolate chips

Pinch organic cinnamon

Pinch organic cloves

Pinch grated organic nutmeg

¼ tsp aluminum-free baking soda

Directions:

1) Preheat oven to 325˚F.

2) Combine pumpkin, maple syrup, sugar, banana, and milk in a bowl. Set aside.

3) In a separate bowl, combine flour, baking soda, and spices.

4) Add dry mixture to wet mixture.

5) Stir in raisins and chocolate chips.

6) Portion spoonfuls onto non-bleached parchment paper or lightly greased cookie trays.

7) Bake for 18-25 minutes or until golden brown.

8) Let cool and enJOY!

Natural Detox to Achieve Balance

Submitted by brock on Mon, 08/11/2010 - 03:39

Natural Detox

"The Master Cleanser" by Stanley Burroughs outlines a natural detox:

Ingredients:

  • 1 Cup Hot Water
  • 2 Tbsp Freshly Squeezed Organic Lemon Juice
  • 2 Tbsp Natural Maple Syrup
  • A Dash of Cayenne Powder

Over the course of a day up to 10 days, nothing should be consumed other than this mixture. Mint tea may be used occasionally, as its chlorophyll helps to neutralize many mouth odours released during the cleansing period.

Why these ingredients?

The lemon is a loosening and cleansing agent with many important building factors. The ability of the elements in the lemon and maple syrup working together creates these desired results:

  • Its 49% potassium strengthens and energizes the heart, stimulates and builds the kidneys and adrenal glands
  • Its oxygen builds vitality
  • Its carbon acts as a motor stimulant
  • Its hydrogen activates the sensory nervous system
  • Its calcium strengthens and builds the lungs
  • Its phosphorus knits the bones, stimulates and builds the brain for clearer thinking
  • Its sodium encourages tissue building
  • Its magnesium acts as a blood alkalizer
  • Its iron builds the red corpuscles to rapidly correct the most common forms of anemia
  • Its chlorine cleanses the blood plasma
  • Its silicon aids the thyroid for deeper breathing
  • The natural iron, copper, calcium, carbon, and hydrogen found in the sweetening supplies more building and cleansing material

Adding the cayenne pepper is necessary as it breaks up mucus and increases warmth by building the blood for an additional lift. It also adds many of the B and C vitamins.

How to end the Detox:

FIRST and SECOND day after the detox:

Consume several 8 oz. glasses of natural orange juice throughout the day. This prepares the digestive system for whole food.

THIRD day after:

Orange juice in the morning. Raw fruit for lunch. Vegetable salad at night. You are now ready to eat normally.

Healthy Poached Pears with Wine & Chocolate!

Submitted by brock on Fri, 24/09/2010 - 04:06

This is one of my best desserts (and it’s also one of the easiest to make!). Try this one the next time you have guests over for dinner. They’ll be impressed!

Preparation Time: 10 minutes

Ingredients:

Pears (4)

Cinnamon Sticks (2)

Vanilla Extract (1 tsp)

Red Wine (2 cups)

Water (1 cup)

Black Pepper (1 Tbsp)

Cloves (2)

Nutmeg (1/4 tsp)

Coconut Sugar (1 heaping tsp)

Ginger Root (2 thin slices)

Lemon Zest

Dark Chocolate (1 bar)

Directions:

1) Combine all ingredients (except for pears) in a large pot.

2) Peel the skin off of the pears.

3) Cut a small slice off the bottom of the pears so they sit upright nicely.

4) Place the pears in the pot.

5) Cover with a lid and bring to a boil.

6) Reduce to medium heat and boil for 30-40 minutes.

7) Place each pear in a bowl.

8) Melt chocolate in a pan over low-medium heat.

9) Drizzle over the pear.

10) Serve with a spoon and enjoy!

Vegan & Gluten-Free Carrot Muffins

Submitted by brock on Fri, 17/09/2010 - 04:49

I was inspired to make carrot muffins when Brock came home with a bunch of organic carrots from Everdale Organic Farm (our CSA). They’re easy to make and so good for your eyes! :)

Preparation Time: 10 minutes

Ingredients:

1 ½ cups organic brown rice flour

½ cup organic coconut sap (sweetener)*

¾ tsp aluminum–free baking powder

1 pinch organic sea salt

1/3-1/2 cup organic cashew milk

1 Tbsp organic ground flaxseed + 3 Tbsp water = 1 egg **

1 tsp organic vanilla extract

¾ cup (or more!) raw organic carrots

1 tsp organic cinnamon and/or nutmeg***

*Organic cane sugar, honey, or maple syrup would be great too!

**I used this as an egg replacer. Whisk together until mixture thickens.

***I forgot to add these spices so if you have them add them :)

Directions:

1) Preheat oven to 350˚F.

2) Combine flour, baking soda, and sea salt in large bowl.

3) Add cashew milk, egg replacer, vanilla, and coconut sweetener to the dry mixture.

4) Stir in carrots.

5) Portion into non-bleached muffin cups.

6) Bake for 20-25 minutes. (It took 27 minutes in my oven).

7) Let cool for 10-15 minutes and enJOY!