2 cups Gluten Free Flour ( I use King Arthur measure for measure)
1 tsp Xanthan Gum (skip this if you use King Arthur measure for measure flour because it already has it)
1 cup Cocoa 100% cacoa
1 cup Sweetener (I used Splenda)
1 cup Brown Sugar (or 1 Tbl molasses and 1 cup sugar which makes brown sugar if you don't have any)
½ tsp Salt
½ tsp Baking Soda
¾ cup Butter (melted)
2 tsp Vanilla Extract
1 cup Chocolate Chips (Soy Free)
Preheat oven to 325 degrees F. mix ingredients in order. Pour batter into a greased 9x9 pan with parchment paper in the bottom of the pan. Bake for 45 min or until a toothpick comes out clean.
**Hubby couldn't wait to try the brownies until after I took a photo of them.. lol
preheat oven to 375 degrees F.
Mix ingredients in order
½ cup Oil
1 cup Zucchini
½ cup Brown Sugar (or brown sugar substitute)
¼ cup Sugar (splenda or other sweetener)
2 cup Gluten Free Flour ( I use king arthur measure for measure flour)
1 tsp Ground Cinnamon
½ tsp Allspice
1 tsp Salt
½ tsp Baking Powder
½ tsp Baking Soda
½ cup Coaco 100% cacoa
½ cup Gluten free Soy free Chocolate Chips
Leaving the chocolate chips until last. Gently fold chocolate chips into batter before putting in a greased loaf pan.
Bake for 45 - 55 minutes.
(Forgot to take a picture.. it was an earlier this week Kitchen experiment that went really good... )
Here is a great recipe for natural inflammation relief for the joints, lungs, bowels etc. Been reading studies and reports about the Corona Virus (Covid-19) and anti-inflammatory OTC (over the counter) medicines, so wanted to provide something that could be a benefit-- again USING FOOD AS MEDICINE!
Makes 1 serving (about 12 ounces)
∎ 1⁄2 cup blackberries or black raspberries (or 1 tablespoon black raspberry nutritional powder)
∎ 1⁄2 cup citrus or tropical fruit (e.g., tangerine, orange, mandarin, papaya, mango, guava, apricot, nectarine, etc.)
∎ 1 large collard green leaf
∎ 1⁄2-inch knob ginger root, fresh
∎ 1 leaves kale, large
∎ 1⁄2 cup pomegranate seeds (or 2 ounces pomegranate juice)
∎ 1-inch knob turmeric root, fresh (or 1⁄2 teaspoon ground turmeric)
∎ Water, for taste and texture
Directions 1. Place all ingredients into a high-powered blender. Pulse blender a few times, then blend until desired consistency is reached
Now a warning- seeds are not for those with Crohns disease or other similar GI ailments. Please be aware of what is being advised out there and ingest what is safe for you. There are a lot of "snake oil" salesmen out there right now-- research and be sure before you use anything out of the norm.
Smoothies can be a great complement to your food plan and can help to make ‘food as medicine’ delicious and nutritious. Basic guidelines for building smoothies are below. You will find examples from each category from which to choose when building your smoothie. Your healthcare provider may also indicate specific recommendations for you, or may direct you to one of the condition-specific recipes included in this handout. Add the ingredients in the order suggested below, and blend all ingredients until your smoothie is the right consistency for you.
1/4 cup ice cubes (optional)
1–2 tablespoons ground flax
2 tablespoons protein
1-2 cups whole vegetables
1/2 cup fruit
2–4 ounces unsweetened juice (optional)
4–6 ounces base liquid (optional)
Base Liquids Brew one quart of strong tea to use as a base for your smoothies. Base liquids can be made from different herb combinations, either from commercially-available tea bags or home-brewed from bulk herbs. When using bulk teas and herbs, simmer herbs in two quarts of hot water for 10-15 minutes, then cover and turn off the stove. Allow to cool for 20 minutes before straining and discarding the loose tea. Use the herb tea mixes indicated below.
Ashwaganda root, powdered – 1 T Lemon balm leaf – 2 T
Cinnamon (fresh), ground – ½ t Rosemary (fresh), chopped – 1 T
Elder berries, dried – 2 T Slippery elm bark, powdered – 1 T
Green tea, loose – 4 T Turmeric (fresh), ground – 1 t
Hawthorne, dried – 2 T White willow bark – 2 T
Base Liquids (cont.) When using commercially-available teas, brew as directed and let the tea steep 10-15 minutes. Let cool for 20 minutes, before discarding the bag. Examples of brands you might choose include Good Earth, Mighty Leaf, Numi, Pukka, Traditional Medicinals, Tulsi, and Yogi. Use the type of teas indicated below.
Green tea Nettle tea Licorice tea Other
Once your tea and herb mixture is brewed, place 4 to 6 ounces of the mixture in a blender. Store the remaining liquid in the refrigerator for 7 to 10 days.
Juices Choose an unsweetened, pure 100% fruit juice. Place 2 to 4 ounces of the chilled juice in the blender. Examples of juices to use are:
Cranberry juice Pomegranate juice Dark cherry juice
Purple grape juice Orange juice Other
Fruit Add ½ cup of unsweetened fruit (preferably organic) to the blender. Avoid processed fruits containing added sugars, sweeteners, or syrups. Types of fruits to include are:
Apple (or unsweetened applesauce) Peach Banana Pear
Berries (blackberries, blueberries, raspberries, Pineapple strawberries, etc.)
Mango Melon Other
Vegetables Next, add a cup of any seasonal leafy greens or other whole vegetables of your choice. Types of vegetables to include are:
Avocado Mint leaves Beets Zucchini Cucumber Other
Dark leafy greens (chard, kale, spinach, etc.)
Protein Add to the blender one of the following sources of protein:
Protein powder (e.g., Pro-greens, Whey powder – 2 T,UltraClear Plus, UltraInflamX, MediClear, Whole oats, soaked overnight in milk (almond, dairy, UltraMeal, etc.) – 1 scoop soy, etc.)
½ c Nut butter (almond, cashew, etc.)
1 T Yogurt or kefir (soy or dairy)
½ c Soy powder – 2 T
Flax Seeds Add 1 to 2 tablespoons of ground flax seeds (or flax meal) to the blender. Store extra ground flax seed or flax meal in fridge for up to 3 to 4 weeks.
Ice Add ¼ cup of crushed ice to the blender if you like your smoothie cold.
These protein-packed, gluten-free muffins are a staple in our household.
Use muffin liners that you have brushed with melted coconut oil or butter. Silicon baking sheets work well without any additional oil.
Ingredients (Makes 12 muffins)
• 6 eggs
•¼ cup butter, melted or ¼ cup melted ghee
• 3/4 cup coconut milk
• 3 tablespoons maple syrup
• ½ teaspoon vanilla
• 3/4 cup sifted coconut flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoons lemon zest
Preheat the oven to 400˚F. Brush 12 muffin liners with oil and place in the muffin cups. (No need if you are using silicon.)
In a medium bowl, whisk together the eggs, butter, coconut milk, maple syrup, and vanilla. In another bowl, mix together the coconut flour, baking powder, and salt. Pour the wet ingredients into the dry, mixing thoroughly until there are no lumps. Stir in the lemon zest
Divide the batter into the 12 cups.
Bake for 15 to 20 minutes, until they are browned and firm on top.
• These keep fresh, refrigerated, for up to a week.
• Sift the coconut flour, then measure.