PALEO COCONUT ICE

PALEO COCONUT ICE

By themerrymakersisters.com

Serves 12

Ingredients

240g/3 cups unsweetened desiccated coconut

180ml/3/4 cup coconut milk

52g/1/2 cup coconut oil

150g/3/4 cup fresh raspberries

1 tbs. raw honey

1 tsp. vanilla extract

Line the base of a 15 x 25cm slice tin.  In a saucepan over low heat place the coconut oil, coconut milk, rice malt syrup and vanilla. Stir until melted and combined.  Remove from heat and combine with desiccated coconut in a separate bowl.  Press half the mixture into the prepared tin and place into the freezer. Leave in the freezer until just firm.  Meanwhile, in a food processor (we use our Vitamix) whiz the raspberries until smooth. Combine the raspberries with the remaining coconut mixture. It should be pink!  Take the tin out of the freezer and press the pink mixture on top of the white.  Place back into the freezer until firm (about 30 minutes).  Cut into slices.

6 EFFECTIVE WAYS TO BRING MORE KINDNESS INTO YOUR LIFE

6 EFFECTIVE WAYS TO BRING MORE KINDNESS INTO YOUR LIFE

By lifehack.org - Diane Koopman

Kindness is becoming rare and sometimes if feels as though we live in a very hostile world. We are more connected than ever these days with social media and the 24 hour news cycle, so it is easy to become saturated with the conflict, politics, poverty and discord of the world around us. For people who work in high needs care industries; doctors, nurses, emergency service personnel, social workers, criminal lawyers; or ordinary people who care for elderly or ill family members, life can become a cycle of stress and trauma and they can begin to suffer from compassion fatigue.

Whether it is from too much exposure to ‘bad news’ or too much exposure to the suffering of people around us, we can start to show physical, mental and emotional symptoms. There’s no denying that this type of negativity is bad for our health.

However, studies have shown that kindness and generosity are not only great for our health, they’re contagious and self perpetuating.

The more people are good to one another, the more both the givers and the receivers want to do it. Furthermore, altruism and empathy have been found in species other than humans. Biological altruism, whether conscious or not, is evident in animals and insects alike, especially those that have very well organised systems, like ants, for example.

So how do we strike a balance between giving and not giving too much? How do we live our lives in a way that enhances our humanity and our altruistic nature, without letting it destroy us?

Juliana Breines, Ph.D from the Greater Good Science Center says that there are several ways to strike that balance. We must strive to feel connected and supported with one another thereby achieving ‘attachment security’. We can also wonder at the world and universe around us: revel in nature, indulge in our humanness and what it can achieve. Take ‘awe walks’ out in nature or sit in silence in a magnificent building, walk over a long bridge, lie in a meadow and stare at the clouds.

Similarly, kindness meditation and practicing mindfulness can help us to stay in the present moment and regulate our breathing and blood pressure. We must strive to turn benevolence into a habit by participating in random acts of kindness regularly and whenever possible.

We also need to learn when it is OK to say no and when it is crucial that we are kind to ourselves first as forced kindness is abrasive and counter productive. Establishing ways to acknowledge our shared identity by, for example, putting a face to human suffering; educating ourselves about what other people experience and understanding the reality of those less fortunate will maintain our connectedness and keep us in touch with the reality of our privilege. Teaching kindness to children is another way that we can maximize mutual empathy from an early age.

Kindness doesn’t have to be exhausting or a chore. Kindness as a concept is a way to bring generosity and positivity to others as well as ourselves.

Here are 6 ways to bring more kindness into your life:

Smile

Smile as much as you can muster. Not just at others, but also at yourself. Look in the mirror and smile. Be conscious of your facial expression regularly. Sometimes we are just concentrating or thinking and we don’t realize that we are scowling. Engage in things that make you laugh; genuinely laugh. There is nothing more satisfying than laughing hysterically at something until there are tears and everybody knows that laughter is contagious.

READ MORE HERE

LENTIL LOAF WITH CRANBERRY SAUCE

LENTIL LOAF WITH CRANBERRY SAUCE

By heavenlynnhealthy.com

For the lentil loaf

– 1 cup (125g) of walnuts

– 1 carrot (about 80g)

– 1/2 cup (100g) of celery

– 2 small or one large yellow onion (about 150g)

– 3 cloves of garlic

– 1/2 a leek (about 100g)

– 1/2 cup (60g) of buckwheat flour

– 1 slice of one or two day old rye or gluten free bread

– 2 teaspoons of fresh or 1 teaspoon of dried thyme

– 1 teaspoon of dried oregano

– 1/4 teaspoon of chili flakes

– 1 small apple (about 60g)

– 1/2 small pear (about 35g)

– 1/3 cup (50g) of raisins (optional)

– 1 tablespoon of extra-virgin olive oil

– 1 teaspoon of salt

– 1/4 teaspoon of pepper

For the healthy cranberry sauce

– 1 cup (about 100g) of fresh cranberries

– 1/2 cup (125ml) of fresh water

– 4 tablespoons of maple syrup, honey or agave

– 2 tablespoon of fresh orange juice (optional)

– 1 teaspoon of fresh organic orange zest (optional)

Cook the lentils according to instructions on the package.  If you have a food processor, mix the lentils for a few seconds into a course mixture, but make sure to leave some for texture. If you don’t have a food processor or strong blender, smash the lentils with a fork, also making sure to leave some lentils whole for texture.  Pre-heat the oven to 160°C (325°F).  Finely chop the walnuts and place them onto a baking sheet and roast them for about 8-9 minutes. Do not leave them out of site, as they tend to burn quickly. Set the walnuts aside and raise the temperature to 180°C (356°C). Then cover a loaf pan with baking paper.  Now chop your vegetables. Roughly chop the onions and leek. Crush the garlic. Grind the carrot, celery, apple, and pear. Roughly chop the slice of rye or gluten free bread into bread crumbs.  In a large skillet, heat the olive oil over medium heat. Add garlic and onions and sauté for about 4 minutes until the onions are translucent. Season them with salt and pepper. Now add the leek, celery, carrot, apple and pear and raisins (if using). Sauté everything for about 5 minutes.  Now stir in the processed lentils, flax or chia seeds, chopped walnuts, buckwheat flour, bread crumbs, thyme, oregano, one teaspoon of salt, 1/4 teaspoon of pepper, and chili flakes. Stir well until combined.  Press the lentil mixture firmly into the loaf pan that you have prepared. Bake uncovered for 50 to 60 minutes until the edges turn slightly brown. While the loaf bakes, make the cranberry sauce, see below.  Take the loaf out of the oven and let it cool for about 10 minutes before serving. Slice the loaf gently; it may be kind of crumbly when it’s still very warm inside.  Serve with the cranberry sauce

For the Cranberry Sauce

Place the cranberries, water, orange juice and zest (if using) and sweetener of your choice into a small saucepan.  Simmer for about 15 minutes on medium heat.  Once the sauce has reached a thick consistency, remove from the heat and let it cool for a few minutes.  Serve the sauce with the lentil loaf.

CRANBERRY COCONUT ENERGY BARS - VEGAN AND GLUTEN FREE

CRANBERRY COCONUT ENERGY BARS - VEGAN AND GLUTEN FREE

By onegreenplanet.org - Medha Swaminathan

INGREDIENTS

300g/2 cups raw cashews

40g/1/2 cup desiccated unsweetened coconut

200g/1 cup dried cranberries

3 tablespoons water

A pinch of salt

Pulse cashews in a food processor until they are finely ground.  Add other ingredients and pulse until a dough forms. Add more water if the mixture isn’t coming together.  Press into the bottom of n 8×8-inch pan lined with parchment paper and freeze for an hour or refrigerate overnight to set.

PUMPKIN SEED PESTO STUFFED MUSHROOMS - VEGAN AND GLUTEN FREE

PUMPKIN SEED PESTO STUFFED MUSHROOMS - VEGAN AND GLUTEN FREE

By onegreenplanet.org - Renee Press

SERVES 12

INGREDIENTS

12 mushrooms

1/4 cup yellow onion

3 cloves garlic

1 cup cauliflower

40g/1/4 cup raw hulled pumpkin seeds

1 cup fresh basil

1 Tbsp flax meal

1/4 cup fresh oregano (or 2 Tbsp dried)

2 Tbsp nutritional yeast

2 Tbsp olive oil

1/2 tsp sea salt

black pepper, to taste

Instructions

Preheat oven to 425F/215C and lightly oil baking sheet with high heat oil (avocado, grape seed, organic canola).  Separate mushroom stems from caps, and place caps on baking sheet.   Place mushroom stems and all other ingredients in bowl of food processor. Run until all pieces are small and uniform and mixture binds together. You may have to scrape down sides of bowl a few times.   Fill each mushroom cap with a generous spoonful of the filling. Sprinkle with salt and nutritional yeast.   Bake for 15-20 minutes until mushrooms have released their liquid and tops have become crispy.

If desired, serve with a side of tomato salad (tomatoes, olive oil, balsamic vinegar, salt and pepper).

CHOCOLATE CHIP ALMOND BUTTER BARS - GLUTEN FREE AND VEGAN

CHOCOLATE CHIP ALMOND BUTTER BARS - GLUTEN FREE AND VEGAN

By emilieeats.com

MAKES - 12 BARS

INGREDIENTS

100g/½ cup dates, soaked

170g/¾ cup almond butter

57g/¼ cup applesauce

60ml/¼ cup almond milk

60g/½ cup oat flour

1½ teaspoons baking soda

1½ teaspoons vanilla extract

¼ teaspoon salt

100g/1/2 cup chocolate chips, plus more for topping

INSTRUCTIONS

Preheat oven to 350F/175C. Lightly grease an 8-inch x 8-inch pan.  In a medium bowl, place the dates. Pour in enough hot water to cover. Let sit for 10 minutes.  Drain dates.  In the bowl of a food processor or blender, add dates, almond butter, and applesauce. Process until well combined, stopping to scrape down the sides.  Slowly add milk; continue to process.  Add oat flour, baking soda, vanilla, and salt. Process until completely mixed.  Stir in chocolate chips until all ingredients are combined.  Pour batter into the pan. Sprinkle with additional chocolate chips.  Bake for 30-33 minutes. Let the bars cool in the pan for 15 minutes before serving. 

COCONUT FLOUR CINNAMON ROLLS

COCONUT FLOUR CINNAMON ROLLS

By eating4balance.wordpress.com

Roll Ingredients:

60g/1/2 cup ground flax seed + 1/2 cup water (or 4 eggs I want to test this out first myself to ensure that it works)

1 ripe banana

2 tbsp honey (or maple syrup to make this vegan)

2 tbsp coconut oil, melted

1 tsp vanilla

80g/2/3 cup coconut flour

1/2 tsp sea salt

1 tsp baking soda

1/2 tsp cinnamon

*For a different flavor swapping out the banana for pumpkin puree or applesauce would be absolutely delicious!

Filling ingredients:

2 tbsp honey (or maple syrup)

2 tbsp coconut oil

1 tbsp cinnamon (enough to cover the entire dough)

Some apple chunks in the filling would be amazing, or replacing the coconut oil with applesauce.

Topping ingredients:

2 tbsp honey (or maple syrup)

2 tbsp coconut oil, softened

* You can use any kind of topping here. Greek yogurt + honey would be a good one. As would applesauce, nut butter, just a plain drizzle of honey or maple syrup. More cinnamon.

Instructions

Preheat oven to 350F/175C and line a cookie sheet with parchment paper.  Mix the flax seed and water together in a medium-sized bowl and microwave for 1-2 minutes or until thick.  Mash in the ripe banana and add the remaining liquid ingredients stirring well.  Mix in the dry ingredients until well combined. Add more coconut flour if necessary so the dough is not sticky.  Spread out another sheet of parchment paper and roll out the dough into a large rectangle (I just used my hands and it worked fine!).  Coat the dough with the 2 tbsp coconut oil and 2 tbsp honey for the filling and sprinkle with the cinnamon.  Roll up the dough and cut into six equal pieces. Place each piece on the baking sheet and bake for 15-20 minutes or until golden brown.  Meanwhile make the topping out of the honey and coconut oil.  When the cinnamon rolls are done let cool slightly and add topping.

GRAIN FREE PUMPKIN SPICE BISCOTTI

GRAIN FREE PUMPKIN SPICE BISCOTTI

By thethingswellmake.com

Ingredients

240g/2 cups almond flour

30g/1/4 cup coconut flour

1 egg

80g/1/4 cup honey

75g/1/3 cup pumpkin or butternut squash puree

1/2 tsp. baking soda

1/4 tsp. salt

1 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. clove

Instructions

Preheat oven to 300ºF (150ºC).  Combine all of the ingredients together. I used a food processor to combine them all easily, starting with the dry ingredients, and slowly adding in the wet ingredients like the pumpkin puree, the egg, and the honey.  Line a baking sheet with parchment paper.    Take the dough and form it into a long, flattened log-type shape on your baking sheet. To keep the dough from sticking to your hands, dampen them before trying to shape the dough.  Bake for 20 minutes, keeping your eye on it to make sure they aren't browning too much. You want it to begin to firm up and begin to turn a light golden colour. If it starts to get too dark, turn down the temperature a little.  Take the log of dough out of the oven, and let it cool enough to handle it. Meanwhile turn the oven down to around 260ºF (125ºC).  With a sharp knife, cut the dough into slices.  Spread the slices out, on their sides, over the parchment paper, and return the biscotti to the oven.  Bake for around 10 minutes, and then flip the biscotti. Bake for another 5-10 minutes before turning the oven off.  Leave the biscotti in the oven until it cools. The heat from the oven will continue to crisp the cookies.

BLUEBERRY HAZLENUT CRUMB BARS

BLUEBERRY HAZLENUT CRUMB BARS

Blueberries are a powerhouse of antioxidants and these bars are really delicious.


By thehealthymaven.com

For the blueberry filling:

600g/3 cups frozen blueberries*

60ml/1/4 cup water

zest and juice, 1 lemon

2 Tbsp maple syrup

1 Tbsp tapioca flour or arrowroot powder

For the crust and crumble topping:

400g/3 cups hazelnut meal

60g/1/2 cup ground flaxseed

2 Tbsp water

52g/1/4 cup coconut oil, room temp

80g/1/4 cup maple syrup

1 tsp vanilla extract

1/2 tsp sea salt

Preheat oven to 350 degrees F/175C.  In a food processor combine all crust/crumble ingredients until it comes together into a sticky ball.  Grease a 8 x 8 inch baking pan with coconut oil and press 2/3 of the crust/crumble mixture into the bottom of the pan, ensuring it is flat.  Bake for 10 minutes.  Remove crust and set aside.  

In a medium saucepan combine all blueberry filling ingredients except tapioca or arrowroot flour.  Bring mixture to a boil then lower heat to a simmer and let simmer, uncovered for 15 minutes making sure to stir occasionally.  Add in tapioca or arrowroot flour and let simmer for an addition 5-10 minutes or until mixture has thickened.  Top mixture onto crust in an even layer.  

Crumble remaining crust/crumble mixture on top of blueberry filling and press slightly with the palm of your hand.  Bake for an additional 15 minutes.  Let sit for at least 20 minutes before cutting and removing from pan.

CREAMY PUMPKIN LASAGNA - VEGAN

CREAMY PUMPKIN LASAGNA - VEGAN

By onegreenplanet.org - Renee McKenzie

SERVES 6-8

Pumpkin Bechamel:

113g/1/2 cup vegan butter

1 medium yellow onion, peeled and diced

1/2 teaspoon each dried rosemary and sage

60g/1/2 cup all-purpose flour

3 cups unsweetened non-dairy milk

120ml/1/2 cup dry white wine

120ml/1/2 cup vegetable stock

3 cloves garlic, peeled and diced

165g/3/4 cup pureed pumpkin

2 tablespoons nutritional yeast

1 tablespoon dry mustard powder

1/2 teaspoon chili flakes, or more to taste

1/2 teaspoon cinnamon

1/2 teaspoon salt

1/4 teaspoon nutmeg

Freshly cracked black pepper, to taste

Roasted Pumpkin:

Half a pie pumpkin, gutted, peeled and sliced thin

1 tablespoon extra virgin olive oil

1/4 teaspoon salt

1/4 teaspoon cinnamon

Pinch of chili flakes

Freshly cracked black pepper, to taste

Pine Nut Parmesan:

2 tablespoons pine nuts, lightly toasted

2 tablespoons nutritional yeast

1/2 teaspoon salt

For the Pumpkin Bechamel:

In a large skillet, heat the vegan butter over medium-low until melted. Add the onion, rosemary and sage and sauté until the onions are translucent.  Whisk in the flour and cook, whisking constantly, for about a minute. Slowly pour in the milk, whisking until smooth.  Add the wine and vegetable stock and whisk until smooth. Add the garlic, pumpkin, nutritional yeast and seasonings and whisk until it is at a near boil. Set aside until ready to use.

For the Roasted Pumpkin:

Preheat oven to 400°F/200C.  Lay the thinly sliced pumpkin out on a baking sheet. Drizzle with olive oil and season. Roast for about 15 minutes, until the pumpkin is cooked and is just starting to brown on top. Set aside until ready to use.

For the Pine Nut Parmesan:

Combine all ingredients in a powerful blender or food processor and blend until smooth. Set aside until ready to use.

To Assemble the Lasagna:

Preheat oven to 375°F/190C.  Pour 1/2 cup of the bechamel in the bottom of a 9×13 baking dish. Top with noodles.  Pour another 1/2 cup of bechamel and top with roasted pumpkin, spinach and  bechamel. Add another layer of noodles, then the sauce, and then noodles.To finish, add sauce, roasted pumpkin, and sprinkle with the pine nut parmesan.  Bake, uncovered, for about 45 minutes. Take out from the oven and let it cool for 45 minutes. 

TRIPLE GINGER TAHINI COOKIES - VEGAN AND GLUTEN FREE

TRIPLE GINGER TAHINI COOKIES - VEGAN AND GLUTEN FREE

By onegreenplanet.org - Jodi Kay

Ingredients

110g/1/3 cup, plus 1 tablespoon tahini

2 tablespoons organic black strap molasses

3 tablespoons brown rice syrup

1/2 heaping tablespoon freshly grated ginger

Generous pinch flaky sea salt

5 tablespoons coconut oil, melted

1/2 teaspoon ground ginger

90g/3/4 cup buckwheat flour

1 teaspoon baking powder

50g/1/3 cup organic crystalized ginger (sulphite-free), chopped

Instructions

Preheat oven to 350° F/175C.  Mix tahini, molasses, brown rice syrup, fresh ginger, salt, and coconut oil in a bowl until well combined.  Add in the ground ginger, buckwheat flour, baking powder, and crystallized ginger, and stir everything together. The dough should be soft and wet, but not sticky. If it’s completely un-workable, add another tablespoon or two of flour. If it seems dry, add a splash of hot water.  Roll the dough into balls. Then, with your hand, shape and flatten the dough to form a disc. Place each disc on a lined baking sheet. Sprinkle a little organic turbinado or rapadura sugar on top if desired, or garnish with extra crystallized ginger.  Bake in the oven until just set, about 10-12 minutes then let cool completely before serving.

HOW WILLPOWER WORKS: THE SCIENCE OF DECISION FATIGUE AND HOW TO AVOID BAD DECISIONS

HOW WILLPOWER WORKS: THE SCIENCE OF DECISION FATIGUE AND HOW TO AVOID BAD DECISIONS

By lifehack.org - James Clear

Why do we make unhealthy and unproductive choices — even when we know we should do better?

If you ask most people, they will say that poor choices are a result of a “lack of willpower.”

But research from Columbia University is beginning to reveal that willpower doesn’t quite work that way.

In fact, you may be surprised just how much small daily decisions impact the willpower you have for important choices. And most importantly, it turns out there are simple choices you can make that will help you master your willpower and make better decisions on a more consistent basis.

Here’s the deal…

Why Some Criminals Don’t Get a Fair Hearing

In a research study published by the National Academy of Sciences, psychologists examined the factors that impact whether or not a judge approves a criminal for parole.

The researchers examined 1,112 judicial rulings over a 10-month period. All of the rulings were made by a parole board judge, whose job was to determine whether or not to allow the criminal to be released from prison on parole. (In some cases, the criminal was asking not for a release, but rather for a change in parole terms.)

Now, you might assume that the judges were influenced by factors like the type of crime committed or the particular laws that were broken.

But the researchers found exactly the opposite. The choices made by judges are impacted by all types of things that shouldn’t have an effect in the courtroom. Most notably, the time of day.

What the researchers found was that at the beginning of the day, a judge was likely to give a favorable ruling about 65 percent of the time. However, as the morning wore on and the judge became drained from making more and more decisions, the likelihood of a criminal getting a favorable ruling steadily dropped to zero.

READ MORE HERE

FLOURLESS DARK CHOCOLATE CAKE TO DIE FOR - VEGAN AND GLUTEN FREE

FLOURLESS DARK CHOCOLATE CAKE TO DIE FOR - VEGAN AND GLUTEN FREE

By onegreenplanet.org - Pauline Hanuise

SERVES 4-6

Cake:

100g/3.5 ounces dark chocolate (I used 90 percent)

105g/1/2 cup coconut oil

2 egg replacers (flax, chia, or commercial)

30g/1/4 cup cacao powder

90g/1/2 cup of your favourite sweetener (I used coconut sugar)

1 teaspoon cinnamon

1 pinch sea salt

Frosting:

1 fresh banana

1/2 avocado

1 dash of your favourite plant-based milk

1 tablespoon hazelnut butter (or your favourite nut butter)

1 pinch cinnamon

1 pinch unrefined sea salt

Toppings:

Buckwheat groats, pumpkin seeds, desiccated coconut

To Make the Cake:

Preheat your oven on 392°F/200C and grease a 7-inch tin.  In a mixing bowl, gently melt your chocolate with your coconut oil, stir well.  In another bowl, whisk your egg replacers and add sugar, cinnamon, salt and cacao powder. Mix until well combined.  Add the egg mixture to the coconut oil/chocolate one and mix until consistent and well combined.  Pour the mixture in your tin and bake for about 20 minutes. Check regularly to make sure you don’t over cook it.

To Make the Frosting:

Blend all ingredients and spread on top of your cake once it’s cold.

WHY PEOPLE WHO DON'T FEAR TO EMBARRASS THEMSELVES ARE MORE CREATIVE

WHY PEOPLE WHO DON'T FEAR TO EMBARRASS THEMSELVES ARE MORE CREATIVE

By lifehack.org - David K William

Want to be more creative?

Creativity is within your reach if you can cultivate the proper habits. You need to cultivate proper habits because connecting the dots and thinking creatively is a process for all of us. It’s a long-term process rather than a single event. Those people who are more inclined to expose themselves to new ideas, people who don’t mind embarrassing themselves, get to improve upon their creativity. Those people who wrestle with creative ideas for years get to refine their ideas and reap the fruits of their labors.

In an excellent post about creative thinking, writer James Clear exposes the myth that is the “eureka” moment, the so-called “light bulb” moment or the “aha!” moment. He demonstrates that a single flash of genius isn’t really what it is made out to be by citing the most iconic eureka moment in the history of scientific storytelling: When Sir Isaac Newton saw an apple fall to the ground in 1666.

When you think of Isaac Newton, you probably imaging he was born a genius. But, he wasn’t. When Newton was young, he did so poorly in grade school that his teachers gave up on improving his grades. And yet he grew up to become the greatest English mathematician of his generation. How did he do it? He kept improving himself throughout his life despite any ridicule and disapproval he faced. 

Concerning Newton’s most famous work on gravitation, Clear writes:

“In 1666, one of the most influential scientists in history was strolling through a garden when he was struck with a flash of creative brilliance that would change the world.

While standing under the shade of an apple tree, Sir Isaac Newton saw an apple fall to the ground. ‘Why should that apple always descend perpendicularly to the ground,’ Newton wondered. ‘Why should it not go sideways, or upwards, but constantly to the earth’s center? Assuredly, the reason is, that the earth draws it. There must be a drawing power in matter.’

And thus, the concept of gravity was born.”

However, what people fail to realize, Clear continues, is that Newton worked on his ideas about gravity for nearly twenty years. It wasn’t until 1687 that he consolidated his brilliant thoughts and published his groundbreaking book, The Principia: Mathematical Principles of Natural Philosophy.

“The falling apple was merely the beginning of a train of thought that continued for decades,” Clear points out.

READ MORE HERE

CHEWY PLAINTAIN SESAME COOKIES - VEGAN

CHEWY PLANTAIN SESAME COOKIES

By onegreenplanet.org - Nikki and Zuzana

INGREDIENTS

120G/1 cup spelt flour

1 ripe plantain, cut into chunks

1/4 teaspoon sea salt

57g/1/4 cup tahini

200g/1 cup soft dates, pitted

50g/1/3 cup sesame seeds

INSTRUCTIONS

Preheat oven to 350°F/175C.  Combine the flour and sea salt in a large mixing bowl.  In a food processor combine tahini, plantain chunks, and dates.  Process until you achieve a smooth texture, like liquid dough.  Once achieved mix the wet dough with your dry ingredients.  It’s time to play – the mixture will be thick and sticky, so dip your hands in a cold water as needed. You could also place dough into the fridge for 20-30 minutes to firm it up a bit.  Roll mixture into 1 1/2 inch balls between the palms of your hands, and then roll it in the sesame seeds so that it’s well coated.  Press the dough ball onto a parchment lined baking sheet, using fork to flatten it.  Repeat with all the dough, and then bake the cookies for 12-15 minutes, or until they’re golden brown. 

WHY YOU SHOULDN'T TRUST CALORIE COUNTS

WHY YOU SHOULDN'T TRUST CALORIE COUNTS

By greatist.com - Emily Shoemaker

Yes, it’s possible to lose weight eating only Twinkies, provided that your calories in are less than your calories out. And it’s that logic that leads many people to conclude that calories are simple math. Even astrophysicist Neil deGrasse Tyson tweeted, "A weight-loss book by physicists would be one sentence long: 'Consume calories at a lower rate than your body burns them.'" Trouble is, things are not that straightforward.

CALORIES IN

Calorie counts are everywhere these days, from fast food menus to fitness trackers. You might even be able to rattle off the calories in a cup of spinach. But what exactly is a calorie?

In short, it’s a measurement of energy; the “calories” seen on nutrition labels describes the amount of energy needed to heat up a gram of water by one degree Celsius. But the energy in the cranberry muffin you just ate doesn’t go to heating up water; instead, it provides fuel for a number of processes in the body, including staying alive and breathing. So figuring out how many calories are in that muffin is a bit more complicated.

How Calories Are Measured

To determine the total energy content of a food, scientists use a fancy-pants piece of scientific equipment known as a bomb calorimeter. Into this device goes our muffin, which gets completely incinerated. During that muffin-burning process, the bomb calorimeter measures the heat produced. This number represents the total amount of energy—or what is known as the “gross energy”—of the muffin.

READ MORE HERE

MAPLE BUCKWHEAT CREPES WITH SPICED APPLE CHESTNUT RELISH

MAPLE BUCKWHEAT CREPES WITH SPICED APPLE CHESTNUT RELISH

By onegreenplanet.org - Jodi Kay

Crêpes:

150g/1 1/4 cup buckwheat flour

60g/1/2 cup rice flour

Pinch sea salt

1 tablespoon ground flax seed

1 tablespoon arrowroot powder

1 1/2 tablespoons maple syrup

600ml/2 1/2 cups nut milk

1 tablespoon melted coconut oil, plus extra for the pan

Relish:

110g/3/4 cup roasted chestnuts, peeled and roughly chopped

3 small organic apples, roughly chopped

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger, nutmeg + cloves

1/2 teaspoon apple cider vinegar

65g/1/3 cup golden raisins

Water, as needed

Preheat oven to 350°F/175C.  Using a sharp or serrated knife, make an incision through each chestnut shell, just into the flesh of the nut, and work your way around half its circumference. Make an incision the same length but in the opposite direction to make an X. Repeat for all nuts.  Place on a rimmed baking sheet and roast in the oven for about 30 minutes or until the outer shell starts to peel away from the center of the X. Remove from oven and let cool slightly. While the chestnuts are still warm, remove and discard each shell and the papery skin with a small knife or just your fingers. Roughly chop the nuts and set aside.  Cut the apples into small cubes. Place apples in a small saucepan with 1/4 cup of water and add the spices. Bring to a simmer and cook down until the apples are soft and tender and starting to fall apart, add more water if need. Stir in chestnuts and golden raisins to warm through, then remove from heat and stir in apple cider vinegar. Set aside.  Place all crêpe ingredients in a blender and blend until smooth.  Heat a non-stick pan over medium heat and brush with a little coconut oil. Pour in about 1/4 cup of crêpe batter and swirl to evenly distribute. Cook for 45 seconds to a minute or until the batter bubbles and is just set in the middle, then run a spatula around the edges and flip, cooking on the other side for 30 seconds to a minute or until golden brown. Serve immediately or place on a baking sheet in a warm oven until ready to serve. Repeat with remaining batter.  Serve crêpes with warm apple relish, a few fresh apple slices and a good drizzle of maple syrup.