Warm coconut oil in a saucepan
Mix in enough almond meal to create a paste
While warm, add in some dashes of cinnamon, nutmeg and spread into a jar
Scoop into breakfast with berries or enjoy with drizzled chocolate, among many delicious opportunities that may arise over coffee and tea
Serve them with fruit and goji yogurt sauce
Try them topped with toasted coconut or buckwheat kernels
Try out with vanilla and molasses sauce
Make them purple with fresh berries from the forest.
Ok, not hot like a candle, but spicy warmth to share.
Check out the video here.
What you need:
Dates, smush em up after taking out the pit
Flax seed, ground or grind-up the seeds in a blender or coffee grinder
Ginger and cinnamon powder to taste (about 1-2tsp each)
Heaping spoonful of cold pressed coconut oil
Then go ahead:
Mix all together, prepare to get your (clean) hands in there
Plop on a piece of wax paper and squish out to desired depth
Cut into snack pieces, wrap with wax paper or your favourite reusable snack cloth. Viola! Tastes great in ice cream, smoothies, oats, and on their own.
Soak some spoonfuls of chiaseeds in water
Blend in a cup or so of rinsed, frozen berries
Store what’s not used in a sealed jar for about 5 days
The best part of making pizza at home? Making it however you want!
Spread out the dough
Top with whatever tasty toppings you’ve got
Kidney beans and spring greens turned out totally delightful along with a mix of tomatoes and other delightfully common assortments
The sauce was made out of tomato paste and fresh herbs like basil, rosemary, thyme, and black pepper
These are great alternative to bread or crackers-to put honey on, dip in soups, have with coffee, or settle an upset stomach. Plain and versatile!
Belly Soothing Baked Goods
Rice flour (about 2C)
Oats (the quick or long cooking kind, as long as the grain is flat, gluten-free to keep the recipe celiac friendly)
Add a dash of sea salt
Make a bowl shape in the bowl
Whisk together three eggs, then mix into the flour with enough water to make the dough wet and spreadable
Tin foil or parchment line a baking tray, spread out olive or coconut oil to grease.
Bake for about 40min at 400C, less for chewy, more for crisp results
Ok, these are really great anytime! While persimmons are an autumnal fruit, the dried version works any time of year. We found these incredible morsels at the San Luis Obispo farmer’s market from
Mt. Olive Organic Farm Just dried persimmon and not a dab of refined or added sugar to be found.
Chop up some persimmons and stir into a mixture of gluten-free flours
Mix together about 1C each of buckwheat and oat flours
Tbsp of baking powder
Hefty shakes of cinnamon, and a few gentle shakes of nutmeg if you’re nice
Mix together with enough warm water to form a paste/doughlike consisency
Plop onto a parchment lined baking tray, oiled with coconut oil
Bake at 200C for about 10min or until cooked the way you like
Serve with Matcha latter, earl grey or coffee. Also great with a dab of yoghurt.
Chow happy idea: Add to a bowl of GF oats
Palm-oil free chocolate spread…mmmmm…..desert that’s good for you.
Cocos Kakao Spread
Melt coconut oil in saucepan
Add non-alkalized chocolate powder
Unsalted almond butter
Mix all these together, adding the honey to the desired sweetness. More cocoa and almond butter for spreadable thickness or less for more syrupy consistency.
Spread on toast, ice cream, fruit, etc.
Store in a glass jar in the fridge for as long as it lasts…which likely won’t be long!
An autumnal blend of simple delish.
Better beet salad
Wash and chopp beet greens
Slice red onion and carrots
Steam with water
Top with cooked
Sliced sun-dried tomatoes and olives
Lovely drizzle cold-pressed olive oil
Viola! Chow happy!
California Grown Organic Mung Beans (1 Lb)
wash the beans
soak overnight or two in water until beans begin to sprout
rinse the beans
cook beans until they are soft
mung beans beans are full of protein, this dish tastes excellent with white fish or venison meat
diced up potatoes
PREHEAT OVEN TO 220C
DRAIN potatoes & spread them out on a greased, foil lined baking tray
SPICE IT UP WITH
Drizzle of olive oil
ROAST veggies 20-45minutes at 220C
SAUTEE mushrooms on the skillet with some ginger spice
PUREE most of the roasted veggies
+add water until you achieve the thickness you like
+add chunks of goat cheese or other white cheese and bring pot to boil, stirring often
GARNISH with the mushrooms & veggies
Viola! Chow happy!
cosy autumn dinner and a movie