Vegan, GF, Refined Sugar Free
Happily serves 2
Allow can of coconut milk to sit in fridge overnight, untouched.
In the morning, open the can and scoop out the solid cream on top. Pour the liquid into a different container.
Add vanilla and stevia or syrup to taste and use a high-powered hand blender to whip the cream into soft peaks.
Serve immediately
ALL ORGANIC INGREDIENTS
1 1/4 Cup walnuts or cashews
1 Cup firmly packed dried unsweetened mango
10 soaked medjool dates, pitted
2 TBSP hemp seeds
1/3 Cup unsweetened finely shredded coconut
1 lime and zest
Dash Sea salt
Preheat oven to 350.
Add dried mango to a mixing bowl and cover with warm water (don’t skip this step or they’ll be too tough to blend).
Let soak for 5-7 minutes, or until soft and pliable, but not too soggy.
Drain and lay on a towel and pat off excess moisture. Set aside.
Add nuts to a food processor and mix into a fine meal. Set aside.
Add dates and soaked mango to the food processor and mix until a rough paste/sticky dough forms.
Add nut meal, hemp seeds, shredded coconut, lime zest, and sea salt. Mix until it forms a moldable dough.
Preheat oven to 350º F.
Line a loaf tin with parchment paper.
Combine the dry ingredients together in one bowl and whisk the wet ingredients together in another bowl.
Combine both wet and dry ingredients together, pour into a loaf tin.
Bake in the oven for 30-40 mins or until golden brown on top and cooked through. When the toothpick comes out clean, the bread is ready.
Serve warm or toasted.
This week Jodi featured vegetables of all shapes sizes and colors. Spaghetti Squash, Cabbage, Green and Red Bell Peppers, Tarragon, Garlic, Black Beans, and more. These classes are a great way to learn new ways to cook healthy and still make very tasty dishes. In class today, Jodi made:
Herbed Potato Salad
Vegan, GF, Vegetarian
Happily Serves 4
1 lb.Organic baby potatoes or fingerling potatoes
2 garlic cloves, minced
½ Cup Whole grain mustard
¼ – ½ C Avocado oil
1 Cup chopped fresh herbs: thyme, tarragon, dill, chives
2 – 3 TBSP Capers, drained, finely chopped
Sea salt and pepper to taste
Place (diced) potatoes in a large pot of cold water, bring to a boil. Remove & allow them to cool.
Place potatoes in a large bowl, toss with garlic, mustard, avocado oil, herbs, and capers.
GF, Vegan, Paleo
Happily Serves 6-8
1 Spaghetti squash
1/4 cup Coconut Aminos
3 Garlic cloves, minced
1 TBSP Coconut sugar
2 tsp freshly grated ginger
1/4 tsp white or black pepper
2 TBSP Avocado oil
1 Diced yellow onion
3 Celery stalks
2 Cups cole slaw mix (shredded cabbage, broccoli, and or carrots)
Cut spaghetti squash in half length wise and carefully scoop out seeds. Lay skin side up in a glass dish, place 1/2 inch of water in the bottom of the pan.
Bake at 400 degrees for 30-40 minutes, until flesh is very tender. Shred flesh with a fork so it breaks apart into strings, set aside.
In a small bowl, whisk together Coconut aminos, garlic, coconut sugar, ginger, and pepper.
Heat avocado oil in a large cast iron skillet over medium high heat.
Add onion, celery, stirring often, steam for no more than 3 mins.
Stir in cabbage until heated. This should take no more than 7 mins total.
Stir in spaghetti squash and “soy” sauce mixture until well combined.
1 Cup dry lentils or Quinoa (or 1/2 Cup each)
2 Cup Black beans (if using canned, rinse well)
1 Red bell pepper
1/2 Red onion
3 Green onion stalks
1 Yellow Zucchini
Bunch of cilantro to taste, stems removed
1/4 Cup Lime juice
2 TBSP Avocado or olive oil
1 tsp dijon or flavored mustard
1-2 Garlic cloves
1 tsp Cumin
1/2 tsp Oregano
1/8 tsp Himalayan Sea salt
Optional: chipotle powder, chili powder, pepper
Cook lentils according to package directions, leaving firm not mushy. Drain.
Cut or mince Galice, let sit 5 minutes.
While lentils are cooking, make the dressing: place all ingredients in a small bowl and whisk to combine. Set aside.
Finely dice the bell pepper, onion, and green onion. Roughly chop the cilantro.
In a large bowl, place black beans, bell pepper, onion, zucchini and lentils.
Add the dressing. Add cilantro, and lightly toss.
Serve or chill covered in the fridge for at least an hour.
Tummy ulcers, likewise called peptic or stomach ulcers, are open sores in the cellular lining of the tummy. As a result of the amount of acid existing in the stomach, when abscess happen, they are usually very uncomfortable. One of the most usual root cause of tummy ulcers is the germs Helicobacter pylori, or H. pylori. Abscess could additionally be triggered by overuse of painkillers, such as aspirin, as well as nonsteroidal anti-inflammatories, such as advil or naproxen.
Belly ulcers are frequently alleviated with prescription antibiotics or medicines to decrease, block, or neutralize belly acid. There are additionally all-natural natural home remedy you could utilize to assist ease the signs of a stomach abscess and also assist it heal.
Here are some great resources that I found for ways to cure stomach ulcers
The Best Natural and Home Remedies for Stomach Ulcers
Stomach Ulcers, Causes, Symptoms, and Treatments
Natural Treatments and Remedies for Stomach Ulcers
Stomach Ulcer Treatments and Drugs
These are just a few places that I have used to get more information on stomach ulcers.
Gluten Free, Vegan
Happily serves 2
ALL ORGANIC INGREDIENTS
ALL ORGANIC INGREDIENTS
2 medium Sweet Potatoes
14 Medjool Dates
1 1/2 Cups Quinoa or Almond Flour
4 TBSP Raw CACAO Powder
3 TBSP maple Syrup (Grade B) or Coconut netar or coconut palm syrup
Pinch of sea salt
Peel Sweet Potatoes. Slice/cut and steam for about 20 mins until soft.
The smaller the pieces, the faster it will cook.
Add Sweet Potatoes and Dates to food processor, blend until a creamy smooth texture.
Mix all other ingredients in a bowl, then add cream mixture. Stir well.
Place on Parchment paper lined baking dish and bake for 20-30 mins on 350 until the toothpick comes out dry.
Allow to cool 10 mins for the brownies to gel together, very important step!!
Tip: If you don’t use raw cacao powder, you cause conventional cocoa powder but you will need to double the quantity.