Choc & Nut Banana Muffins

No sugar, banana, dates and applesauce based muffin #Recipe includes healthy fat from flaxseeds or chia seeds for Omega3 and can be made completely #Vegan

HEALTHY FOOD & RECIPES

Choc chip muff 2

Hands up who loves chocolate chip muffins? But how can these be healthy? By using a few crafty substitutes to conventional recipes, you can rustle up these sugar-free & almost fat-free muffins within an hour (If you want these completely fat-free, just add an extra banana for more moisture). A case of having your cake & eating it!

Choc chip muff 1

These muffins have widespread appeal as they are so tasty, you wouldn’t even know that they are healthy; a great way of encouraging children & the less health-conscious to eat more healthily! The recipe as it stands is suited for vegetarians & coeliacs, but can easily be adapted for vegans too (details below).

They are highly portable, making them great for breakfast-on-the-go, lunchbox snacks, picnics & as pre-work out energy boosts. They also make super healthy (& cute) alternatives at afternoon tea.

Choc chip muff 4

So what are the substitutes?  The sweetness is provided by ripe bananas & dried…

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Sprouted-grain sourdough bread

The day before Yom Kippur we eat 2 meals with bread to feast in preparation for the fast. Sprouted Grain Sourdough Bread Recipe:

The Gourmet Alkaline Lifestyle

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5 Benefits to Sourdough Preparation

(taken from Real Food Forager)

Click here for the full article.

1- Increases beneficial lactic acid

The longer rise time needed for sourdough increases the lactic acid and creates an ideal pH for the enzyme phytase. This enzyme breaks down phytates more effectively than in yeast breads. Sourdough rye has the least amount of phytates making it a healthier bread.

2- Predigestion of starches

The bacteria and yeast in the sourdough culture work to predigest the starches in the grains, thus making it more easily digestible to the consumer.

3- Breakdown of gluten

Here again, the longer soaking and rising times in the preparation of sourdough breaks the protein gluten into amino acids, making it more digestible.

4- Preservative

The acetic acid which is produced along with lactic acid, helps preserve the bread by inhibiting the growth of mold.

5- Better blood glucose regulation

There…

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Alkaline chocolate pudding

Add ground chia or ground flax seeds in this chocolate avocado pudding recipe to get your Omega3. Add a banana or dates or raisins as sweetener instead of Swerve to eat more fruit:

The Gourmet Alkaline Lifestyle

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You will not believe how delicious this is!!!  Its tastes like a bowl of cold chocolate pudding!

You will need:

 2 avocados

3/4-1 cup almond milk

1/3-1/2 cup raw cacao powder

1 tsp 100% pure organic vanilla (optional)

2-4 tbsp Swerve sweetener

1.  Process all ingredients in a blender or by using a hand-emersion mixer, until smooth.  Add more milk and/or other ingredients if needed.  Chill.

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Tomato Stew

No oil Tomato 🍅 Sauce or Stew 🍲 I would add ground flax seeds to consume Omega3 and lignans #Vegan #Recipe by @TheCanadianAfrican

TheCanadianAfrican

So this is the most important recipe I think i will post on my blog, because it is the base for three more recipes soon to come. I posted a photo of jollof rice on my instagram an many people have been requesting the recipe but in order to make a full recipe, I need to show how to make the base of jollof. IMG_3570So here is a recipe of the tomato stew that makes the rice orange. I also have a youtube video of the recipe which i will link below

Ingredients

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  • 2 cloves of garlic
  • A thumb of ginger
  • 1 red onion
  • 1/4 cup tomato paste
  • 1/3 large red bell pepper
  • 1 small scotch bonnet pepper
  • 4 tomatoesScreen Shot 2016-08-23 at 4.09.34 PM
  • Spices:
    • 1 cube no salt vegetable stalk,
    • 1/2 tsp each of cumin, garam masala, ground fennel, ground coriander (you can skip the fennel and coriander and use 1 tsp curry…

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The Ploy of Soy

Fermented Soy from miso and tamari is tasty and healthy but GMO soy and the glyphosate pesticide are not.

Nourishing Our Children

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Although widely promoted as a health food, hundreds of studies link modern processed soy to malnutrition, digestive problems, thyroid dysfunction, cognitive decline, reproductive disorders, immune system breakdown, and even heart disease and cancer. How could soy be linked to all this disease? Because the soybean contains many naturally occurring toxins. All legumes contain toxins but the problem with soy is that the toxins are found in very high levels and are resistant to the traditional ways of getting rid of them.

Long, slow fermentation, as in the traditional production of miso, tempeh and soy sauce, gets rid of the phytic acid and other digestive inhibitors but not the phytoestrogens in soy.

Myths About Isoflavones

One of the most common myths is that soy estrogens (isoflavones) are beneficial for your health. Isoflavones are the estrogen-like compounds occurring naturally in soy foods. They act as the plant’s natural pesticides, causing insects to…

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Collard Wraps with Smoky Sweet Potato Hummus

This is my kind of meal vegetables and hummus in collard wraps

Nourish Yourself Now

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Vegan Potato Salad no eggs no mayo

Dirty Girl’s Vegan Potato Salad

6 red potatoes, cut into quarters (I leave the skin on, you can take it off if you want)
1 cup celery, chopped (115g)
1 cup red or yellow onion, diced (115g)
1/2 cup parsley, finely chopped (20g)
2 tablespoons fresh dill, chopped (6g)

Dressing 
1 cup cashews, soaked in water for at least 10 minutes (135g)
2 dates, soaked in hot water for 10 minutes (be sure to take the pit out)
2 garlic cloves, chopped
1 tablespoon yellow mustard (18g)
1/4 cup nutritional yeast (18g)
2 tablespoons apple cider vinegar
1 teaspoon sea salt (6g)
1 cup water

  • Add the quartered potatoes to a large pot and completely cover them with water by 1 or 2 inches. Place a lid on the pot at an angle and cook for 25 minutes or until you can pierce them with a fork.
  • Drain the potatoes and set them aside to cool.
  • Make the dressing by draining and rinsing the cashews and placing them into the blender along with the rest of the dressing ingredients (dates – make sure to drain the water and remove the pit before adding the dates to the blender  – garlic, mustard, nutritional yeast, salt, apple cider vinegar, and water). Blend until totally creamy and smooth, about a minute. Set aside for now.
  • When the potatoes are cool enough to handle, cut them into bite-sized pieces and place them into a large mixing bowl and add the celery, onion, parsley, dill, and all of the dressing.
  • Gently stir until everything is combined and add salt and pepper to taste.
  • Best served cold.