MUSHROOM AND LEEK FLATBREAD PIZZA - VEGAN AND GLUTEN FREE

MUSHROOM AND LEAK FLATBREAD PIZZA - VEGAN AND GLUTEN FREE

By onegreenplanet.org - Alison Marras

SERVES 4-8

Crust:

120g/1 cup cassava flour

120ml – 180ml/1/2 + 1/3 cup water

1/2 tsp baking powder

pinch sea salt

60ml/1/4 cup olive oil, divided in half

1 flax egg (1 tbsp flaxseed mixed into 3 tbsp water)

Sauce:

150g/1 cup soaked cashews

60ml/1/4 cup water

2 cloves garlic

1 tsp salt

juice of half a lemon

1 tsp nutritional yeast

2 tbsp coconut milk

Toppings:

170g/6 oz mushrooms, sliced thin

1 leek, cleaned and sliced thin

pinch sea salt

pinch dried oregano

optional: garnish with fresh parsley

Instructions

Soak cashews for at least 2 hours in water, drain and set aside.  Pre-heat the oven to 450F/225C and line a pizza stone or thin baking sheet with parchment paper, set aside.  Prep the toppings, make the sauce by combining the soaked cashews and the rest of ingredients in a blender and mix until smooth. Set aside.  Clean the mushrooms with a damp paper towel, slice thin and set aside.

Prep the leeks by removing the outer layer and the green top and rinse in between the layers (you can save the top for veggie stock, but not for this recipe)! Then cut off the bottom bulb and discard, but keep enough to hold the whole leek together. Then slice into thin half moons by slicing the leek in half vertically and then horizontally. Place chopped leeks into a bowl of cold water and drain any excess dirt.

Now onto the dough! Place another piece of parchment paper on your counter, and toss a little more flour on there for rolling.  Measure flour and place into a bowl with baking powder, mix around with a fork. Then add the water and mix with a wooden spoon, next up is the flax egg or egg, keep mixing and then salt and HALF your olive oil. You can now use your hands to roll into a ball.  Put your dough on the floured parchment paper, kneading by hand first and then adding another piece of parchment paper to the top and roll out. The dough should be thin, but not to the point of falling apart!  Place the ready dough on parchment paper on top of your baking sheet or on your pizza stone and pop it in the oven for 5 minutes.  After 5 minutes, remove the pizza from the oven and get ready to top it off! Firstly, with your remaining oil, brush enough oil to cover the crust surface in a thin layer (you probably won’t use all of it).  Then with a spatula, spread the cashew cheese sauce, next top with leeks, and finally the mushrooms. With any remaining oil, sprinkle it over top and add a pinch of sea salt and oregano over top.  Place back into the oven for 15 minutes, rotating the pizza mid way. As an option, you can grill this for an additional 3 minutes or so just to get a little more colour! Your pizza is done and ready to be sliced and served!

9 REASONS YOU NEED TO BE GIVING AND RECEIVING HUGS EVERY DAY

9 REASONS YOU NEED TO BE GIVING AND RECEIVING HUGS EVERY DAY

By wakeup-world.com - Josh Richardson

Hugging helps the immune system, cures depression, reduces stress and induces sleep. It is invigorating, rejuvenating and has no unpleasant side effects. It is all natural, organic, naturally sweet, no pesticides, no preservatives, no artificial ingredients, GMO-free and 100 percent wholesome. There are no batteries to wear out, no periodic check-ups, low energy consumption, high energy yield, inflation proof, non-fattening, no monthly payments, theft-proof, non-taxable, non-polluting and, of course, fully returnable.

Hugging is practically perfect, with the only exception that it can’t recreate the wheel.

A famous quote by psychotherapist Virginia Satir goes: “We need 4 hugs a day for survival. We need 8 hugs a day for maintenance. We need 12 hugs a day for growth.” Whether those exact numbers have been scientifically proven remains to be seen, but there is a great deal of scientific evidence related to the importance of hugs and physical contact.

Reasons You Need Hugs Every Day

1. Stimulates Oxytocin

Oxytocin is a neurotransmitter that acts on the limbic system, the brain’s emotional centre, promoting feelings of contentment, reducing anxiety and stress, and even making mammals monogamous. It is the hormone responsible for us all being here today. You see this little gem is released during childbirth, making our mothers forget about all of the excruciating pain they endured expelling us from their bodies and making them want to still love and spend time with us.

New research from the University of California suggests that it has a similarly civilising effect on human males, making them more affectionate and better at forming relationships and social bonding. And it dramatically increased the libido and sexual performance of test subjects. When we hug someone, oxytocin is released into our bodies by our pituitary gland, lowering both our heart rates and our cortisol levels. Cortisol is the hormone responsible for stress, high blood pressure, and heart disease.

2. Cultivates Patience

Connections are fostered when people take the time to appreciate and acknowledge one another. A hug is one of the easiest ways to show appreciation and acknowledgement of another person. The world is a busy, hustle-bustle place and we’re constantly rushing to the next task. By slowing down and taking a moment to offer sincere hugs throughout the day, we’re benefiting ourselves, others, and cultivating better patience within ourselves.

READ MORE HERE

VANILLA PEAR MUFFINS - GRAIN FREE

VANILLA PEAR MUFFINS - GRAIN FREE 

By healthfulpursuit.com

Serves: 6 muffins

Wet

3 eggs

2 tablespoon extra-virgin coconut oil, melted

2 tablespoon coconut milk

3 tablespoon raw honey

1 teaspoon lemon zest

¼ teaspoon sea salt

1 tablespoon gluten-free pure vanilla extract

Dry

30g/¼ cup sifted coconut flour

¼ teaspoon gluten-free baking powder

⅛ teaspoon ground nutmeg

Topping

¼ large pear, thinly sliced

1 teaspoon coconut/coconut sugar

Instructions

Preheat oven to 400F/200C and line 6 muffin tins with muffin cups. Set aside.  Place wet ingredients in a medium-sized bowl and mix well with a hand mixer.  In a small bowl, combine coconut flour with baking powder and nutmeg. Drop into the wet ingredients and mix until there are no lumps.  Drop batter into muffin cups and place sliced pears on top with a sprinkle of coconut sugar.  Bake in preheated oven for 16-18 minutes.  Allow muffins to cool in the pan for 1 minute before removing from the pan and placing on a cooling rack to cool.

15 THINGS YOU DO EVERY DAY THAT SERIOUSLY RUIN YOUR METABOLISM

15 THINGS YOU DO EVERY DAY THAT SERIOUSLY RUIN YOUR METABOLISM

By lifehack.org - Sumaiya Kabir

Let me start off with why our metabolism is important for us. In plain words, our metabolism controls how we break down the nutrients we get from the food. In order to break the food down, we need energy. That’s where metabolism comes in. Metabolism allows organisms to grow and reproduce, maintain their structures, and respond to their environments.

There are certain things we do that, without our knowledge, help to damage our metabolism. You will be surprised to learn that your regular habits can be very bad for your metabolism. If we want to stop ruining our metabolism, then we must avoid such activities. I know it will be tough, but it’s worth a try!

Here are 15 things you do every day that ruin your metabolism.

1. Your body doesn’t get enough water.

Don’t stay dehydrated, especially after waking up. When you are sleeping, your body receives no water for 6 to 8 hours straight. Our body is made up of 60% water — we need to fill up our body’s tank with around 2 liters per day. However, during the night time, it’s likely that you hardly wake up to drink even one glass, which leads to dehydration.

The best thing to do after waking up is to drink at least 2 glasses of water. This will result in more energy, less bloating, and a lower appetite.

2. You drink too much caffeine.

More or less, we are all somehow addicted to caffeinated drinks, be it coffee or soft drinks. Even I need coffee to keep me going for the duration of the day. But, according to nutritionists, caffeine subdues our appetites. Drinking too many caffeinated drinks may make you feel full throughout the day, and by the time you realise you haven’t eaten much, it is already too late. Even if you consume dinner, the body won’t be able to break down the nutrients immediately. Cut down on your caffeine. Make it one mug of coffee, and a maximum of two small caffeinated drinks per day. Gradually decrease these, too.

3. Too much alcohol slows down your metabolism.

Drinking hard drinks, or any form of alcohol, results in the slowing down of your body’s ability to burn fat. For example, a couple of shots can reduce fat burning by 73%. The reason for this is because alcohol is being used as fuel instead of fat. So, make alcohol a weekend-only beverage. If you really need a drink, then keep it to a single glass.

READ MORE HERE

5 REASONS TO STOP DRINKING JUICE

5 REASONS TO STOP DRINKING JUICE

By mindbodygreen.com - Dr Steven Lin

Fruit juice gained popularity as a "healthy" alternative to flavoured drinks such as soda due to its reputation for containing a high concentration of vitamins and antioxidants. However, after taking a closer look at the way fruit is metabolized in the body and in the digestive system, fruit juices could be doing more harm than good to our health. Here's why:

1. We process fruit differently than animals do.

Animals designed to eat high-fruit diets, such as birds and orangutans, have specialized digestive systems that allow the slow digestion of fruits. This allows the simple sugars found in fruit to be fermented into more complex carbohydrates in their bodies. So despite eating a diet high in fruit, animals such as orangutans metabolize very little of the simple sugars.

In contrast, our digestive system has a relatively shorter colon. This means that our gut bacteria aren’t evolved for the slower digestive processes required for a diet high in fruit. Our digestive system is designed for smaller-quantity, higher-nutrient-density foods, such as cooked foods and animal products. When we eat fruit, our digestive system sweeps the simple sugars into our blood stream.

2. Juicing strips the sugars from fruit out of their natural casing.

In nature, sugar is locked up tight by the structure and biology of the plant world. Simple carbohydrates are encased by complex carbohydrate cellulose walls. When we flood our system with simple sugars, it causes an imbalance in our gut bacteria to favor faster metabolizing microbes. The result is that juice will cause an imbalance in our gut microbes. This is known to be related to digestive conditions like irritable bowel disease and intestinal permeability, which is now being linked to immune system dysfunction.

READ MORE HERE

4 THINGS THAT WILL AFFECT HOW DRUNK YOU GET

4 THINGS THAT WILL AFFECT HOW DRUNK YOU GET

By prevention.com - Amber Brenza

I have a confession: I'm a serious lightweight when it comes to alcohol—it's a blessing and a burden. On the plus side, I can save a ton of money when I go out because I'm only going to have one or two drinks. The downside: I'm the epitome of those "can't hang" memes—I'm in a cab, on the way home before the party even starts for most people. (Too tired to party? Find out Why You're Tired All the Time.)
 
As a woman, I kind of drew the short end of the stick as far as alcohol tolerance goes—it's a well-researched fact that ladies just can't hold their liquor as well as men can. Many different factors are at play: Women are physically smaller than men; women carry more fat and less water in their bodies (giving alcohol less of a chance to dilute) than men do; and women even have less of a protective enzyme (alcohol dehydrogenase—known to break down alcohol) than men have. Our hormones (natural or through contraceptives) potentially make us extra susceptible to getting tipsy, too, but research in that area is divided. Basically, ladies, we're all lightweights.

 
But having a vagina isn't the only thing that gets you three sheets to the wind by 10 p.m. Here are four more things that affect how drunk you'll get.

You're a beer-glass snob

If you stick your nose up at the average, straight-sided glass, you may be more likely to end the night under the table. It turns out, those specialty beer glasses (the ones made specifically for Hefeweizens, pilsners, lagers, etc.) influence how fast you drink your beer, according a study published in the journal PLOS ONE. Researchers from the University of Bristol found that total drinking speed increases by a whopping 60% when an alcoholic beverage (in this case, beer) is presented in a curved or fluted glass, compared with a straight one. Perception is at play here—it's more difficult to tell the halfway point in a curved glass versus a straight glass, which can drastically alter your drinking rate.

READ MORE HERE

CARROT GINGER TART - VEGAN AND PALEO

CARROT GINGER TART - VEGAN AND PALEO

By gourmandeinthekitchen.com 

Yield: makes one 8" tart

Serving Size: serves 6

For the crust:

¼ cup/30g golden raisins

1 ¼ cups/150g raw pecans

½ cup/ 40g unsweetened shredded coconut

¼ teaspoon ground cinnamon

2 Tablespoons/ 24g coconut sugar

1/8th teaspoon of sea salt

½ teaspoon filtered water to bind

For the filling:

1/2 cup/56g raw cashews , soaked in water for at least 4 hours and well drained

1/4 cup/60ml raw honey

2 Tablespoons/30ml coconut oil , in liquid state

2 Tablespoons/32g coconut butter , in liquid state

4 oz /118ml fresh pressed carrot juice (either homemade or store bought but not pasteurized)

½ inch piece of fresh ginger, peeled and grated

A pinch of sea salt

For the crust:.

Place the raisins, pecans, coconut, cinnamon, coconut sugar and salt in the bowl of a food processor and pulse until the mixture starts to look like crumbs, adding a ½ teaspoon of water as needed.  Transfer the mixture to either a greased 8" tart pan with removable bottom or 9x5 loaf pan lined with parchment (to make bars). Flatten the mixture firmly and evenly in the pan using your hands or the back of a spoon.  Set in freezer while you make the filling.

For the filling:  Blend all the ingredients in a high speed blender. Fill chilled tart shell. Chill in the fridge, uncovered overnight to set.

PALEO COCONUT CHOCOLATE CAKE

PALEO COCONUT CHOCOLATE CAKE

 By livinghealthywithchocolate.com

Chocolate Cake:

180g/1½ cups almond flour

60g/½ cup raw cacao powder

90g/½ cup raw coconut palm sugar

⅛ teaspoon salt

2 eggs, room temperature

52g/¼ cup coconut oil, melted

80ml/⅓ cup coconut milk, full fat

2 teaspoons vanilla extract

Coconut Layer:

120g/1½ cups unsweetened shredded coconut

1 tablespoon raw honey

40g/⅓ cup almond flour

52g//¼ cup coconut oil, melted

60ml/¼ cup coconut milk, full fat

Chocolate Glaze:

80g/½ cup 70% dark chocolate

120ml/½ cup coconut milk, full fat

Chocolate Cake:

prepare your pan by lightly greasing the bottom and sides of an 8-inch removable bottom pan with coconut oil, then cut a piece of parchment paper and place it on the bottom of the pan.  Mix together the almond flour, cacao powder, coconut palm sugar and salt.  in a separate bowl whisk together the eggs, coconut oil, coconut milk and vanilla extract.  using a rubber spatula, gently mix dry and wet ingredients together. Mix just until ingredients are combined, being careful not to over mix the batter.  spread batter evenly in the pan and bake at 350°F/175C until a toothpick inserted into the centre comes out clean, approximately 17 minutes.  set pan over a wire rack to allow cake to cool. 

Coconut Layer:  mix all ingredients for the coconut layer together until everything is well combined. spread the mixture over the top of the cooled cake in an even layer, then freeze for 10 minutes

Chocolate Glaze: slowly melt the dark chocolate in a bowl over simmering water (double boiler).  once chocolate is melted, stir in the coconut milk and mix until the glaze is smooth and shiny.  pour glaze evenly over the top of the cake.  refrigerate for about 2 hours or until the glaze is set.

STUDY FINDS LIVING NEAR TREES COMES WITH 6 SURPRISING HEALTH BENEFITS

STUDY FINDS LIVING NEAR TREES COMES WITH 6 SURPRISING HEALTH BENEFITS

By lifehack.org - Robert Locke

How healthy is it for you when you live near trees or there are a few outside your house or block, if you are lucky? Can trees really improve your physical and mental health? There are numerous studies which confirm that living near trees or forests is almost certainly the best medicine.

1. Living near trees helps you breathe better

Did you know that all the trees in the USA actually reduced air pollution by 17.4 million tonnes in just one year? They did this because the leaves absorb a lot of the air pollutants that can cause respiratory diseases in humans. Let’s plant more trees and protect the ones we have. The more trees the better!

“The best time to plant a tree was 20 years ago. The next best time is now.” – Chinese Proverb

The USDA Forest Services confirmed the health benefits by a doing a lot of interesting and much needed research on this. In spite of the fact that this cleaning up of the air took place in rural areas, the health benefits were felt over the whole nation. The USDA estimated that death from poor air quality was reduced by 850 and that cases of severe respiratory were reduced by 670,000.

India has decided to tackle their air pollution by planning to plant 2 billion trees along the nation’s highways. Not only will that help to improve the awful air quality and benefit the health of its citizens but will also give employment to 300,000 young people. Way to go.

2. Living near trees can save our lives

Let me tell you about a beetle which kills off ash trees. It is called the emerald ash borer whose larvae feed on the interior bark of the ash trees resulting in a blockage of vital water and nutrients which causes the trees’ death. Millions and millions of ash trees have been killed by this pest across an enormous number of US states. Dr. Geoffrey Donovan and his team from the Pacific Northwest Research Station showed that in the areas which had lost the most number of ash trees, there was a higher death rate from heart and respiratory illnesses.

 “Well my basic hypothesis was that trees improve people’s health. And if that’s true, then killing 100 million of them in 10 years should have an effect. So if we take away these 100 million trees, does the health of humans suffer? We found that it does.”- Geoffrey Donovan

READ MORE HERE

7 BENEFITS YOU NEED TO KNOW ABOUT CINNAMON

7 BENEFITS YOU NEED TO KNOW ABOUT CINNAMON

By lifehack.org - Terri Pouliot

Cinnamon is one of the most delicious fragrances of the Season!  

Although cinnamon is available throughout the year, the aromatic, deliciously sweet and warm taste of the spice make it the perfect spice to use during the fall and winter months. The spice is readily available and used both inside and outside our kitchen. It is such a commonly used spice, we may give little thought to its origin and history.

Cinnamon has a spicy history

Cinnamon has been used for thousands of years!   The ancient Egyptians utilized this spice as a flavoring for beverages,  for medicinal purposes, and as a step in the embalming process.  Its use and popularity became widespread in Egypt, although the Arabs seemed to hold the monopoly on the popular spice.  They kept its origins a secret, creating elaborate tales, and adventurous stories surrounding the acquisition of the spice. This early ‘supply and demand’ allowed them to drive the market with outrageous prices and create a monopoly.

The desire to enjoy this luxury good drove explorers to set sail in search of their own stockpile of the exotic spice.  Eventually Portuguese explorers and traders discovered their own cache at Ceylon, or modern day Sri Lanka.  By the time the British took over the country, it was no longer a rarity and the price no longer exorbitant.

There is more than one type of Cinnamon

The two varieties of commercial  cinnamon, cassia and Ceylon, have similar flavor, however the cinnamon from Ceylon is slightly sweeter, more refined and more difficult to find in local markets. The Ceylon type is more expensive and produced in Sri Lanka.  Cassia is produced in Indonesia and has a stronger aroma and taste.  Cassia cinnamon is what we would typically purchase from the spice aisle of our local grocer.

Potential Benefits of Cinnamon

1. Cinnamon may help lower blood pressure Extracts from the bark of the cinnamon tree have been utilized throughout the ages as traditional medicine.  Cassia cinnamon may lower blood pressure in people suffering from diabetes.  More research is needed, but studies show that cinnamon may significantly aid people with type-2 diabetes improve their ability to respond to insulin, thus normalizing their blood sugar levels.  Adding this spice to a carbohydrate-rich food, such as oatmeal or sweet potato, may help lessen its impact on  blood sugar levels.

READ MORE HERE

12 SCIENTIFIC REASONS WHY YOU SHOULD DRINK BLACK COFFEE EVERY DAY

12 SCIENTIFIC REASONS WHY YOU SHOULD DRINK BLACK COFFEE EVERY DAY

By lifehack.org - Kenneth Burke

Coffee is the single greatest consumable product. It’s responsible for the success of countless professionals. In fact, there’re at least a dozen scientific reasons why you should drink coffee every day. So be thankful for your addiction, and be sure not to ruin your beverage with sugar or cream.

1. It gives you a healthier liver.

Unlike drinking alcohol every day, drinking black coffee actually improves your liver. It’s been shown that people who drink four or more cups of coffee a day (24+ oz., or two “Tall” cups from Starbucks) have as much as an 80% lower rate of cirrhosis of the liver. People who drink this same amount also have as much as a 40% lower rate of developing liver cancer.

2. It makes you smarter.

Caffeine is a psychoactive stimulant. When you drink coffee, the caffeine travels into your digestive system, then into your blood stream, and eventually to your brain (this takes roughly 30-45 minutes). When it hits your brain, it blocks one of your inhibitory neurotransmitters, Adenosine. This leads to an increase in other neurotransmitters (norepinephrine and dopamine), causing the neurons in your brain to fire more rapidly. All these chemicals and neurons conglomerate to boost your mood, energy, memory, response times, and general cognitive functioning.

3. It boosts your metabolism by 11%.

Want to lose a little weight? Not as active as you’d like to be? Drink coffee. As one of the few substances to ever be directly associated with burning fat, caffeine is found in nearly every fat burning or weight loss supplement. This doesn’t mean you should drink coffee instead of working out. You should probably still do both. But it can lead to a healthier, happier you.

READ MORE HERE

PECAN CRUSTED RASPBERRY TART - VEGAN AND GLUTEN FREE

PECAN CRUSTED RASPBERRY TART - VEGAN AND GLUTEN FREE

By peacefuldumpling.com

Makes 4 mini tarts

Ingredients

190g/1 1/4 Cup Whole Pecans

Just a pinch Nutmeg

1 Teaspoon Vanilla Extract

120ml/1/2 Cup Vegan Coconut Milk Yogurt

1 1/4 tsp agar agar

80g/1/4 Cup Honey (for crust)

2 Tablespoons Honey (for topping)

1 Tablespoon Fresh Lemon Juice

200g/1 Cup Fresh Raspberries

100g/1/2 Cup Fresh Raspberries (decoration)

4 Mini Pie Baking Pans

1 Teaspoon Coconut Oil

Pecan Crust:

Pre-heat oven to 450F/225C.  Using a blender, grind the whole pecans until the consistency is light and fluffy like flour.    In a small bowl, combine the pecan flour with 1/4 cup of honey, vanilla extract and a pinch of nutmeg.   Keep folding this pecan mixture until it becomes a dough.   Grab the mini pie baking cups and oil the bottom and sides of each pan with a small amount of coconut oil.   Add about 1 Tablespoon of pecan dough to each pan and spread it evenly until is 1/2 inch thick across the bottom and sides of the pan (feel free to make the crust thicker is desired, just be aware that is will need to cook longer if you choose to do so).   Lower the heat on the stove to 350 degrees Fahrenheit and bake for 35 minutes.   Once the crust is cooked, remove from the oven and let them cool completely while still in the tart pan.

Raspberry Topping:

Using a blender, blend the vegan yogurt with 2 tablespoons of honey, raspberries and lemon juice.  Once everything is blended, add the agar agar and blend until smooth.  Pour the raspberry topping on top of the pecan crust and spread evenly.   Decorate the tops of the tarts with fresh raspberries. You can completely cover the top or just add a few!

10 TIPS FOR GOING ORGANIC ON A BUDGET

10 TIPS FOR GOING ORGANIC ON A BUDGET

By wakeup-world.com - Lorraine Ereira

Most of us know that choosing organic, non-GMO, natural food is the only way to insure good health, from the inside out. However it’s not always easy to buy healthy organic food, especially if you are on a tight budget or have a large family to feed.

So how can we live a healthier life and provide the best food for ourselves and our loved ones, without breaking the bank?

Here are 10 top tips to help you get your kitchen in order.

10 Tips for Going Organic on a Budget

1. Write meal plans for the week and shop accordingly

This way you know exactly what you need to buy, and won’t waste money buying food that will end up in the bin. Also you will be less likely to impulse buy, and consequently won’t be tempted by “treats”, that are no good for you or your wallet.

2. Make friends with your local butcher

This is a golden tip that is invaluable. Most butcher’s meat is from good local sources, and is at the very least non-GMO, and is also usually grass-fed, and sometimes organic too. In the butchers you can buy exactly what you need, instead of having to buy packs of food, that are the wrong size for your family, so although it might cost a little extra, you know you are buying just what you need for that meal. Also your butcher will always have good quality bones for just a few pence or sometimes even free that make great bone broths – an excellent way to cheaply nourish a large family! With a few good veggies and a handful of pearl barely, you can have a delicious, hearty soup on a cold day!

READ MORE HERE

DEATH BY CHOCOLATE: CAKE, MOUSSE AND ICE CREAM - VEGAN AND GLUTEN FREE

DEATH BY CHOCOLATE: CAKE, MOUSSE AND ICE CREAM - VEGAN AND GLUTEN FREE

By onegreenplanet.org - Florian Nouh

Cake:

60g/1/2 cup gluten-free flour

120g/1 cup raw cacao pulver

80ml/1/3 cup coconut oil

40g/1/4 cup chopped dark vegan chocolate

113g/1/3 cup plus 2 tablespoons maple syrup

240ml/1 cup plant-based milk

1 1/2 teaspoons baking aluminium-free baking powder

Mousse:

1 ripe avocado

2 tablespoons peanut butter (optional)

3 tablespoons raw chocolate powder

85g/1/4 cup maple syrup

60ml-120ml/1/4 cup-1/2 cup plant-based milk until you have the desired consistency

Chocolate Ice Cream:

150g/1 cup cashews, soaked overnight

2 tablespoons raw cocoa powder

426ml/15 ounces full fat coconut milk

2 tablespoons maple syrup

1 tablespoon organic vanilla extract

To Make the Cake:

Preheat oven to 390°F/195C.  In a bowl, combine first the dry ingredients, then carefully mix in the wet ones. Add the milk slowly until you get a sticky, moist dough.  Prepare a baking dish (I used four small tartelette dishes) and fill with the dough. Transfer to the oven and bake for about 15 minutes. If you use one large baking dish, bake a bit longer.

To Make the Mousse:

Add all ingredients to a blender and process until creamy. Store in the fridge.

To Make the Chocolate Ice Cream:

Put all the ingredients in a blender and blend until smooth  Heat a saucepan and add the cream from the blender. Carefully heat the mix up until it thickens. Let cool.  Transfer the cooled, thickened mix to an ice cream maker and operate it according to its manufacturer’s instructions.

To Serve:

Place ice cream, mousse, and cake on a plate. Garnish with coconut whipped cream, cocoa powder, and chocolate sauce (molten chocolate).

MUSHROOM WALNUT PATE - VEGAN AND GLUTEN FREE

MUSHROOM WALNUT PATE - VEGAN AND GLUTEN FREE

By onegreenplanet.org - Liz Mochrie

Ingredients

800g/4 cups chopped brown mushrooms

200g/1 cup diced carrots

110g/3/4 cup walnuts

1 small yellow onion

2 garlic cloves

1 tablespoon oil or vegan butter

1/2 teaspoon thyme

Salt and pepper to taste

Instruction

Preheat oven to 350F/175C. Spread walnuts out on a baking sheet and toast in the preheated oven for 8-10 minutes, watching closely to ensure they don’t burn. Once toasted, set aside.  Clean the mushrooms, slice the bottoms off the stems, then roughly chop. Peel and dice the carrots, then set aside. Chop the onion and mince the garlic.  Heat oil or butter in a large frying pan or pot over medium heat. Add the mushrooms, carrots, onion, and garlic. Sprinkle in the thyme and saute until the mushrooms turn dark and begin to release their liquid, about 10 minutes.  Transfer cooked vegetables to a food processor along with the toasted walnuts and process on high until smooth and creamy. Stir in salt and pepper to taste. Feel free to add more thyme as well, if you so desire. Transfer to an airtight, resealable container and store in the fridge for up to two weeks. Enjoy on toast, flatbread, sandwiches, or as a vegetable dip.

I'M A DIETITIAN. HERE ARE THE 5 FOOD RULES I FOLLOW EVERY DAY

I'M A DIETITIAN.  HERE ARE THE 5 FOOD RULES I FOLLOW EVERY DAY

By mindbodygreen.com - Robyn Coale

I'm a dietitian who loves food. What I've realized after working with many clients over the past few years, is that we tend to make food way too complicated than it needs to be. It’s just food.

And while I absolutely adore food, it really is just food. Living in a culture obsessed with weight and “health” — it’s almost second nature to develop your own set of rules.

I don’t believe in dieting, restricting certain foods, or calorie counting. That’s not healthy mentally or physically. And health is so much more than the food on our plates. It’s also about stress management, getting enough sleep, and exercising appropriately. But I do believe you need cake to balance out the kale, just as much as you need kale to balance out the cake.

I’m a dietitian. And here are the food rules I follow (most of the time!):

1. Include a healthy fat at every meal.

If for some reason a meal doesn’t include some sort of fat — I love nuts,coconut oil or avocado — I’ll be hungry within an hour or two. Not only do fats provide satiation since they empty your stomach the slowest, they’re imperative for good hormonal health.

READ MORE HERE

PALEO PUMPKIN SWEET POTATO CUSTARD - DAIRY FREE EGG FREE

PALEO PUMPKIN SWEET POTATO CUSTARD, DAIRY FREE EGG FREE

By stupideasypaleo.com

Serves: 5

Ingredients

¾ cup (185 g) pumpkin puree

¾ cup (185 g) sweet potato puree

1 tbsp (15 mL) raw honey, optional

1 tsp (3 g) cinnamon

½ tsp (3 mL) vanilla extract

¼ tsp nutmeg

⅛ tsp cloves

⅛ tsp ginger

120ml/½ cup full-fat coconut milk

1 tbsp (7 g) grass-fed gelatin

Instructions

Gather five small jelly jars or ramekins, about ¼ cup in capacity. You can make these as large or small as you’d like, so use what you have on hand.  In a medium bowl, whisk the pumpkin, sweet potato, honey (optional if you’re limiting sugar, though this recipe isn’t very sweet), cinnamon, vanilla, nutmeg, cloves, and ginger until they’re well combined. Set aside.  In a small pot, heat the coconut milk on medium-high heat until it’s warmed through but not boiling. Turn off the heat. Slowly add the gelatin while whisking constantly. Make sure it’s dissolved and there are no lumps.  Now, slowly whisk the coconut milk / gelatin into the pumpkin and sweet potato mixture until well combined. Pour the mixture into the jelly jars or ramekins.  Refrigerate at least 2 hours or until firm. Store covered. Top with coconut whipped cream.