Ginger-Pear Popsicles

Have you ever heard of Seasonal Affective Disorder 'SAD'? According to the Mayo Clinic it is described as a very real condition which is a type of depression that occurs at the same time every year. Usually symptoms start in the fall and may continue into the winter months, sapping your energy and making you feel moody.

Usually people who are affected with this live in a part of the Country or World where there is less light during the day such as in Washington State or the East Coast here in the States. This being said, my husband is convinced he has SAD. He's not the type of guy to complain or even mention that he not feeling well and has 'jokingly' said he must have SAD when I ask him why he is so sullen lately. The fact that we live in Phoenix, Az., the Valley of the Sun makes it harder to wrap my head around the possibility that a native Zonie can have a condition that is primarily caused by a lack of light. (light therapy usually helps treat this condition).  Maybe a vacation to the Bahamas is in order! I've been feeling a bit moody or as I like to say "hormonally unstable" lately as well. Then again, I'm used to it. ;)

Maybe a V-K isn't possible right now but I'm pretty sure popsicles cheer up most everyone, right?

Who says popsicle season is over? IMHO it's the perfect time for a cold sweet treat especially when all of my favorite flavors are in season like pears, pumpkin and apples. Apple Pie popsicle anyone? Check back on Thursday for the recipe and a chance to win my new favorite toy, the Zoku Pop Maker. This cute little gadget is cord free and can freeze popsicles in about 5 minutes! Shazaaam!

Ginger Pear Popsicles

Simple ingredients: Fresh pears, ginger root, vanilla almond milk and honey.

Did you know that ginger is excellent for calming a sick tummy? If you or your kiddos have an upset tummy give them one of these popsicles, it will help with nausea. I wish I had thought of these

when I had morning sickness for months on end!

My favorite pear to snack on are Bosc's although they are slightly grainy and next time I won't use them in popsicles. As my 8 year old put it "It tastes like you put sand in these."

These are my other favorites:

Bartlett's  are the juiciest pears when eaten raw and, consequently, lose their shape when cooked, turning to pear-sauce quite easily with the briefest exposure to heat. They are perfect for making Pear Butter or any other recipe where you want the pears to fall apart when you cook them.

Anjou  pears have a mild flavor and a firm texture, while still being sweet and juicy.

Bosc  pears are crisp when raw and hold their shape beautifully when cooked. They have the best example of the soft, grainy texture associated with pears. They are easy to recognize by their brownish russet skin, classic pear shape, and heady pear aroma. Use them to make savaory dishes like Pork With Pears and Chiles and Bourbon-Glazed Pears, or in desserts like Upside-Down Pear Cake and Sparkling Pear Sorbet.

Asian  pears are super crunchy - more like crisp apples than other pears. They are great for eating raw, especially when sliced or diced into salads. They are so good raw, in fact, that people rarely cook Asian pears. If you have a glut of them, though, they work wonderfully in tarts and crisps, like this Asian Pear Crisp. 

Ingredients 

3 fresh pears (any kind should work)1 small piece of fresh ginger root (about the size of your thumb)1 cup vanilla almond milk1tablespoon local Organic honey1/2 teaspoon cinnamon1/4 teaspoon nutmeg1/8 teaspoon cardamom

Blend all ingredients in blender until smooth, NO ice! I used my Vitamix so I even included the seeds and skins on the pears. Pour the mixture into the Zoku Pop Maker. Set timer for 7 minutes and watch while your kids peer over the top and watch the Popsicles freeze before their eyes!

The Results?

Jack ~ 8 1/2 years old "They taste kind of like nothing"  He's my cynic  

Nolan ~ 7 years old   "They're delicious! They kind of taste like chocolate but not really. Next time can we have chocolate popsicles?" He's my little sweet tooth.  

Mona ~  4 years old   "Mmmmmmm, these are sooooooo goooooooood! They taste just like a popsicle!"  She's my baby. ;}

Bottom line? I loved them! They were very refreshing with just a hint of zing from the ginger and a touch of sweetness from the honey.  Next time I might add a bit more honey to appease the kids. Perfect for sitting out on the back patio during the fall months with a cool breeze. 

Don't forget to stop by on Thursday for my Apple Pie popsicle recipe and a chance to win a Zoku Pop Maker!

happy snacking!

Read more ...

Chocolate Hazelnut Chia Seed Pudding

I'm usually not hungry at all first thing in the morning, especially when I have to wake up at 5:00 a.m. for work. You'd think I'd be used to it after 15 years of waking up at the crack of dawn to get to work and getting up with the kids, but my body, more specifically my brain are still in snooze mode until around 10:00 a.m. 

So the last thing I want to do is add to my fragile state by trying to make breakfast for myself and 4 children.

In an effort to stay away from boxed cereal I have come up with a few breakfasts that require little or no effort.

This pudding falls into the zero effort category. It has just 3 ingredients and you simply chill it over night (or for at least 4 hours) and wake up to a chocolate pudding for breakfast! Nice huh? 

What are Chia Seeds?

Chia seeds come from the desert plant Salvia hispanica, a member of the mint family that grows abundantly in southern Mexico. 

Chia is very rich in omega-3 fatty acids, even more so than flax seeds.  And, unlike flax,  they do not have to be ground to make their nutrients available to the body.  Chia seeds also provide fiber (25 grams give you 6.9 grams of fiber) as well as calcium, phosphorus, magnesium, copper, iron, niacin, and zinc just to name a few.

When added to water and allowed to sit for 30 minutes, chia forms a gel. Researchers suggest that this reaction also takes place in the stomach, slowing the process by which digestive enzymes break down carbohydrates and convert them into sugar.

You can use any liquid you like for this pudding, some suggestions are:  almond milk, rice milk,  coconut milk and hemp milk. I have been staying away from soy milk because it is a GMO and some research suggests it may have harmful effects on your body and your hormones.

To make the pudding: 

Mix together 2 cups chocolate hazelnut milk with 1/2 cup chia seeds. Drizzle in about 3 tablespoons honey, preferably local, Organic honey. 

Let sit at room temperature for 5-10 minutes then refrigerate over night. 

You could probably eat this in as little as 1 hour after mixing buy I find that I like the consistency better after at least 6 hours.

You could definitely have this chocolate hazelnut pudding as a dessert but I suggest adding a bit more honey. Also, since chia seed is so high in protein I like this for a breakfast treat. The consistancy of this pudding is very similar to tapioca but without all the sugar.

Please head over to Mom on Time Out and vote for my recipe!

This post is linked to:

Iron Chef Mom: Chocolate Edition
Tasty Tuesdays
Just another Meatless Monday







sources:

Dr. Weil dot com

Read more ...

Chocolate Chunk Pumpkin Cookies {healthy, gluten free, egg free}

This is our go to cookie recipe year round. We have them a few times a month for breakfast and I send them to school as a healthy sweet treat in the munchkins lunch boxes. They are perfect for an afternoon snack emergency and are tons healthier than most pumpkin cookies out there. 

I knew I had to find a healthier alternative to the big. fat. deliciously. sweet. pumpkin chocolate chip cookies from Trader Joes. They are my kryptonite. My mom actually came up with this recipe a ways back and whenever I get that sneaky chocolate + pumpkin craving I whip these babies up. 

Much, much healthier.  Wheeww!  Later Kryptonite.

Thank you for purchasing my favorite healthy ingredients and kitchen products from Simply Healthy Family's store and thereby, supporting this blog! 

We make these cookies eggless by using flax "eggs" simply because flax is so darn good for you! They are high in lignans, a fiber like compound and also in antioxidants, B Vitamins and good for you Omega-3 fatty acids. 

We also throw in hemp seeds or hemp hearts which are another super food. Raw hemp provides an array of health benefits such as: weight loss, increased and sustained energy, rapid recovery from disease, lowered cholesterol and blood pressure, reduced inflammation, improvement in circulation and immune system as well as natural blood sugar control.

The pumpkin puree in these cookies not only makes them super moist and adds everyone's favorite fall flavor but contribute many good for you vitamins and nutrients as well. Did you know that pumpkin helps your body by

• Keeping your eyes sharp by providing carotenoids vitamin A 
• Aids in weight loss from it's high fiber content which helps you feel fuller longer.
• May reduce your risk of getting cancer due to high levels of antioxidant beta carotene
• Protects your skin and reduces signs of wrinkles from it's free-radical-neutralizing powers of the carotenoids
• Boost your mood by producing more serotonin in your body thanks to the amino acid tryptophan, the famed ingredient in turkey.
• Helps your body recover after a workout. A cup of cooked pumpkin has more potassium than a banana. A little extra potassium helps restore the body's balance of electrolytes after a heavy workout and keeps muscles functioning at their best.
• Boosts your immune system. 1 cup of cooked pumpkin provides 20% of your daily recommended dose of Vitamin C.

You gotta love a sweet treat that is good for you on so many levels.

These cookies are gluten free, dairy and egg free and sweetened with just a touch of maple syrup (or honey) a handful of chocolate chips but of course you could skip them if you prefer.  Make sure you have a glass of ice cold milk handy to wash down these cookies!

You Will Need

2 flax 'eggs' {2 tablespoons flax meal + 1/4 cup warm water} or 1 egg
1/2 cup cooked (or canned) *pumpkin
1/2 cup natural, sugar free peanut butter, almond butter or *tahini
1/2 teaspoon *aluminum free baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
pinch of *iodized salt
1 teaspoon pure vanilla extract (not imitation)
1/4 cup *real maple syrup or honey
1/2 cup *flax meal (ground flax seed)
1 cup *rolled oats
1/2 cup (optional) chopped walnuts, pecans and/or raisins
1/2 cup dark chocolate chips or cacao chips
2 tablespoons hemp hearts

Preheat oven to 350˚F
In a small bowl combine ground flax meal and water with a fork and let rest about 5 minutes. Combine wet ingredients in a large bowl and dry ingredients in another bowl. 
Add flax eggs to the wet ingredients and stir in dry ingredients. 
Drop cookies by spoonfuls on a Silpat (or a lightly greased baking sheet). Put silpat on cookie pan and place in oven. They will not expand much while cooking. Bake at 350F for 15-17 minutes or until golden brown. 
Let rest on a baking sheet for a few minutes before transferring to a cooling rack. After completely cooled, store in an air tight container for up to 3 days. Refrigerate or freeze if storing longer than that. 

Happy Harvesting!

You Might Also Dig....

Pumpkin Belgian Waffles with Cranberry Orange Compote

{Gluten Free} Pumpkin Cranberry Squares

Pumpkin Cinnamon Rolls with Maple Icing

Read more ...

Chunky Monkey {Raw} Honey Almond Butter

No matter how long you've been cooking or baking I'll bet you have a kitchen disaster or two to tell. Now I'm not necessarily talking about kitchen fires, floppy souffles or sliced fingers but the minor yet equally embarrassing flops that you will remember always and share with friends when ever the topic arises.

Mine happens to be the time several years ago I tried to make almond bars for a Christmas party.
You see, and keep in mind I was young and didn't bake much, I thought that when the recipe called for 1 cup of   "Almond Butter"   that meant to take a cup of butter and add almond extract to it and mix...........


There. I've told you, now you too know my shameful secret. No biggie. You've done something like that too right? Humor me.






Fast forward several years and many cookbooks and blog reading later, I not only know what almond butter is but I've discovered how easy and especially economical making your own is! Good almond butter is apparently worth it's weight in gold and I feel a twinge of guilt every time I buy it. My kids love peanut butter but I'm just not a fan and find it too in your face roasted pea nutty.

Almond butter however is in my opinion mild, creamy and a perfect addition to apples or on a sandwich with bananas and honey. Yum!

So I've seen my blog friends like The Fit House Wife and  Naturally Ella  posting creamy and beautiful recipes for home made almond butter and I new I had to make it part of my life.

Turns out that not everything goes according to plan on your first try. Ever in my case. While this almond butter was a really delicious and a hit with the whole fam, it wasn't as creamy as I wanted it to be. I think maybe I tried adding too much almonds into my Vita Mix at one time. The tips I've heard from around the web discouraged using a Vita Mix at all to make almond butter but I was an eager new owner of a shiny new Vita Mix and the guy at Costco told me it could do absolutely anything, so I went for it!

I'm going to take Jen's advice over at The Fit House Wife  and try adding less at a time and maybe freezing the almonds to avoid them heating up so much like they did this time.

First, you need to soak your raw,  unsalted  almonds for 4-6 hours in purified water. This makes them easier to digest by removing the tannic acid, an enzyme inhibitor in the skin. 

If you have a food processor use it, otherwise give it a go in your quality blender like a Vita Mix or Blendtec. Again, use less almonds than I did, start with 1 cup of frozen almonds.

Starting on low speed and quickly going up to high speed blend for 2-3 minutes. DO NOT ADD WATER!

This will be scary. It won't look like it will blend into a butter, but it will. First it will look like almond meal, then a paste, then butter. 

After about 3 minutes on high speed.

Add honey and salt AFTER it's to the consistency you want.

Since it wasn't as creamy as I dreamed of I'm just going to call it "Chunky Almond Butter" lookin' at the glass half full my friends.  It was still delicious and the bit-O-honey made this a perfect afternoon, post-work out/after school  treat.

Spread it on toast, spoon it on your green apples or just dip your spoon in the jar and enjoy!

To make it official Chunky Monkey Honey Almond Butter, slice some bananas and drizzle a bit more honey over the top.

You Will Need: 

1 cup frozen Raw, Unsalted almonds (preferably Organic)2 teaspoons salt (I use Pink Himalayan)1/4 cup Raw Local honey  (buying local helps fight common allergies!)Optional:  1 teaspoon cinnamon

What kitchen disasters have you had?

Read more ...

Rosemary Grilled Vegetables with Lemon-Honey Tahini Sauce

It's raining here in The Valley of the Sun. It's been raining and cold ALL DAY LONG. In fact we have had a  crazy  unusual rainy 'season' all last month. We desert rats don't know how to cope with that here in Phoenix, it's almost as if people are staring up at the sky in disbelief {from inside their stucco homes and under the protection of their clay tiled roofs}  and just waiting for it to fall on their freshly manicured heads.









Where the heck is that umbrella anyway?.............


Craziness I tell you. The kids are like caged animals. A day without being able to ride their bikes to the park is a day where mommy needs a glass of wine by 5 p.m. in a bad way.  How the heck do people live in places where this is the norm?

On a truly positive note, I am giddy with anticipation at all of the wild flowers we will have around here in a month or so. We may not have green leafy trees, we may not have the changing of the seasons and snow covered hills for Christmas but by God we have the most  beautiful  wild flowers here in the desert that will blanket the once dry and desolate Arizona landscape with colors unlike anywhere else on Earth.

Giddy.


Another wonderful thing about it being cold and wet outside is being able to enjoy hot soups and roasted vegetables for dinner. Once the temperature hits 90F my oven goes into hibernation until October.






I was looking for a recipe similar to the lemon, fire grilled veggies that Pita Jungle serves.
I saw this recipe on Liz's site, The Lemon Bowl and knew I had to have it immediately. Her version seemed more like a side dish to me or a light snack so I added more veggies which I tend to do and some chickpeas which pair well with tahini and for more protein. The first time I made it the tahini sauce was a bit bland and thick for us so I added a drizzle of honey and thinned it out with more water, ended up being about 1:1 parts tahini and water to get it thin enough to 'drizzle'.

 Organic Tahini
is made of roasted, dried sesame seeds and has a very mild but distinctive flavor.  It is commonly used in Mediterranean cuisine and most famously, in hummus. For such a tiny little seed they pack a huge punch nutritionally speaking. They are packed with good for you nutrients and dietary fiber. Sesame seeds may help prevent colon cancer, supports respitory health,  reduces inflammation such as in PMS, migraines and osteoporosis and helps prevent many other chronic health conditions. 
In fact,  just 1/4 cup of sesame seeds provide 73% of your dv in copper which is known for reducing the pain and inflammation in rheumatoid arthritis. 

source: Whole Foods

PREP: 15 MIN      BAKE: 25 MIN     SERVES: 6

You Will Need:

• 1 small head cauliflower, cut into florets

• 1 sweet potato, cut into 1inch cubes

• 2 large carrots, sliced into 1 inch pieces

• 2 cups broccoli florets

• 1 small purple or yellow onion sliced into wedges

• 2 cups cooked or 1 can of chick peas (garbanzo beans) drained and rinsed

• 1 head of garlic (yup a whole head)

• 2 tablespoons + 1/2 teaspoon extra virgin olive oil

• 3 tablespoons Organic Tahini

• 1 teaspoon sea salt

• 1/2 cup hot water

• 2 tablespoons Organic, local honey

• 1 tablespoon fresh rosemary, chopped

• 1 teaspoon dried thyme

• 1 teaspoon dried marjoram

• 1 teaspoon dried oregano

• freshly ground black pepper

• Freshly chopped parsley for garnish

1. Pre-heat oven to 400.

1. Remove loose skin from garlic. Cut the top 1/4 inch off to expose the cloves a bit. Drizzle with 1/2 teaspoon of extra virgin olive oil. 

1. In a large bowl, toss cauliflower, broccoli, onion, carrots and sweet potato with olive oil, herbs, salt and pepper then spread out in an even layer on a 9 x 13 Inch, Stoneware Baking Pan
   , I use a stone baking pan which I adore. Roast for 20-25 minutes or until browned.

1. In the bowl of a small food processor, mix together tahini, lemon juice/zest, a few of the roasted garlic cloves and salt. Slowly add in the hot water until desired consistency is reached then drizzle in honey.

1. When vegetables are done roasting, serve on a platter and drizzle with tahini honey-lemon sauce parsley. Serve warm.

recipe adapted from The Lemon Bowl

Throw your veggies, chick peas and herbs into a large bowl, drizzle with lemon juice and zest, a good quality olive oil and toss to coat. Spread evenly onto a 9 x 13 Inch, Stoneware Baking Pan
and bake. That's it!

Read more ...

Summer Broccoli-Citrus Salad with Prosciutto and Almonds

I was lucky enough to be invited to do a guest post on one of my absolute favorite blogs, Perry's Plate. What an honor. Natalie and I share a common interest in healthy and wonderful food so I had to come up with something not only healthy but delicious and fun as well. In sticking with the Simply Healthy Family standard, I also wanted to keep the dish simple and fuss free. Real Food for Real People. This is a dish anyone  can make and yet be proud to serve at a picnic or party. Please do stop by Natalie's beautiful site for this recipe and for your dinner, breakfast and dessert inspiration.

My dad was kind enough to invite all of us over to his gorgeous home for a big family BBQ last week. The weather was absolutely divine here in the suburbs of Phoenix and the huge trees in his backyard and constant cool breeze blowing through them made for a perfect backyard BBQ.

My dad is extremely serious about his landscape. It's a crazy passion that all of us 9 kids tease him about. He is very aware if even one single small plant or shrub 'burns out' or is looking sickly and is on top of it immediately. His front and back yards are huge and the variety and beauty of the artfully arranged desert vegetation far surpasses the Botanical Gardens in my opinion. Just ask him the name of a newly planted specimen and he will gladly tell you all about it's origin and why it is planted exactly where it is. Funny guy. It does create a very serene setting to sit and relax  next to the pool with friends and family. We are lucky ducks.

Oh, my point and I do have one....

The BBQ. Typically, BBQ's are not the healthiest of events. You have your hamburgers, hot dogs or other hunks of meat. Then there are the sides which usually include one or more of the following unhealthy foods: Potato Salad, Cole Slaw, 7 Layer Bean Dip, Macaroni Salad, Ambrosia Fruit Salad,

 Baked {sugary} Beans, Potato Chips and Soda or Lemon Aid.

I have been given the stink eye when ever I've mentioned that I am not in love with any of these foods (o.k., maybe the bean dip). Nope, not even hamburgers. And it's not just because they are unhealthy or because I have anything against meat per say, well that's not entirely true, but that's a whooooole other story. I simply just don't care for those types of foods. They are heavy, greasy,  mayonnaise-e and leave me feeling Yucky.

I'd much rather have a salad that's a real salad. Which in my view isn't covered up in mayo or smothered with cheese or Ranch Dressing. I honestly prefer to taste my veggies and to brighten their natural flavors with, well, natural flavors. What a concept huh? Take this Summer Broccoli Salad for instance.

Typically, in my experience at least, when you see a broccoli type salad at a picnic, BBQ, or get together it is tossed in some sort of creamy dressing and that's if there's a broccoli salad at all, usually it's 3 different varieties of potato salad.

I made this salad very light and healthy yet still sweet, salty and tangy, perfect for an outdoor summer supper. By very quickly blanching the broccoli, then tossing it with lemon and mandarin juices whisked with a drizzle of Organic honey it becomes a treat for the tastebuds. To make it worthy of a party side dish, I added oh-so-wonderful Prosciutto and tossed it all together with Mandarin orange segments and thinly sliced almonds which gently stuck to the broccoli giving the salad a bit of a toasty crunch.

Roll up 2 pieces of thinly sliced prosciutto and cut into thin strips.

Remember to visit Perry's Plate for the entire recipe and say hi! 

Read more ...

Over Night Tart Cherry and Pear Crisp Breakfast

I am not a morning person. Everyone who knows me knows that it's best not to ask me anything serious, important or annoying in any way shape or form before I've had a cup of coffee. You would think that I would be used to being up and at em' at the crack of dawn since I've been doing it pretty much my entire life. I have to be up around 5 a.m. for work with my head screwed on tightly by 6:30 and ready to focus in surgery. Also, after having 4 kids, my first one at age 19 I've known many a early mornings in my day.

Not happening. I've tried, honestly. I've gotten up early to go hiking which I l.o.v.e. I've committed to boxing classes that started at 5:00 a.m. and actually felt totally amazing and pumped for the day afterwards but dragging my zombie butt out of bed was shear torture. 

So making a decent breakfast for myself and the kiddos while trying to get ready for the day is out of the question. I have however committed to not buying any more  boxed cereal  whatsoever so I've been forced to come up with some other healthy and most importantly simple options.

Over night breakfast to the rescue!

You simply throw all the ingredients, which are minimal into your slow cooker and walk away. 

I love non-committal recipes like that.

Unless your lucky enough to have a slow cooker with an automatic shut of button (most newer ones do) than you might have to make this during the day and reheat in the morning. Unless you stay up late like me and start it around 10p.m. and are up super early like me  *sigh  to shut it off than it may burn a bit.  I'm actually o.k. with that, tastes like a cookie!

So I have an automatic shut off option on my slow cooker but I have made thrown this together before making dinner, around 4p.m. on the 6 hour option instead of the 10 hours and turned it off before going to bed making sure not to lift the lid for a peak and a sniff. It was just as good the next morning.

Just a few options for ya.

You will need: 

1 1/2 cups steel cut oats
1 cup water
1 1/2 cups almond milk or milk of your choice
2 pears of the firmer variety
1/2 cup dried tart cherries
1 teaspoon cinnamon
1/4 teaspoon real vanilla (optional)
2 tablespoons local Organic honey
1/2 teaspoon salt


Throw all ingredients into your slow cooker. Turn on the lowest setting if making before you go to bed or follow instructions above for other options. Wake up in the morning to the smell of cinnamon, honey pear crisp and enjoy a fuss free morning.

Now that's the way to start your day!

What do you usually have for breakfast?

Read more ...

All Natural Cough-Control 'Tea'

Since I have been feeling icky the last couple of days, I thought this was worth re-posting. This tea is so soothing and such a wonderful relief for your cough and sore throught, it really works! Herbs are amazing natural healers, detoxifiers and soothers. I recently found a 'bed time' tea from my fav tea maker, Republic of Tea, that I have fallen head over heals for! I'm not a big fan of chamomile tea and so I was really happy when I tasted this tea and it was fantastic! It's a blend of  organic rooibos, soothing chamomile, passionflower and the mellowing properties of Valerian. Not only did it taste wonderful but it made me relaxed and sleepy. I fell asleep and stayed asleep all night. This is nothing short of a miracle for me!

I use this tea along w the lemon, herbs and honey concoction I talk about below to

sooth my cough, throat and chest.

Republic of Tea's 'Be Well' line is fabulous! Check out these wonderful tea's for your every ailment!

Sizing up 25 studies on over-the-counter cough medicine, a recent research review published in "The Cochrane Library" determined that there's no good evidence for or against the effectiveness of cough formulas such as Robitussin and Mucinex.

For natural, reliable cough relief, try a tea recipe recommended by Tieraona Low Dog, M.D., director of education at the University of Arizona's Program in Integrative Medicine.
It features thyme, which alleviates chest congestion and supports respiratory function, along with
throat-soothing honey, sage, and vitamin-C-rich lemon.

From Body+Soul, May 2008






I've made this several times now for myself and my children and it is a God send! Which should come as no surprise since Nature usually knows best. It works. It's good. It's soothing.

All Natural Cough-Control Tea


1. Pour 8 oz. hot water over 2 teaspoons organic lemon rinds, 1 teaspoon sage, and 1/2 teaspoon thyme. (Dried or fresh herbs can be used.)

2. Cover and steep for 15 minutes

3. Strain "tea", then add juice of 1/2 lemon and 1 tablespoon Organic honey.

4. Drink two to three cups daily for cough relief.

*** You can also add this mixture to a cup of your favorite bedtime tea or apple cider for kids.

 Yes, I have made this for myself and my small children and not only does it work but they love it. I recently put this 'tea' in my 15 month old's sippy cup and her horrible croopy cough sounded better immediately!
I promise it works so much better than OTC cough medications and is much safer and better for you!


*** Most pediatricians DO NOT recommend feeding infants under 12 months of age honey. After 12 months of age you can introduce pasteurized honey or Organic honey to your child. Here is a good site for information on feeding your baby honey. Wholesome baby food

Read more ...

Healthy Almond and Oat Thumbprint Cookies with Apricot Preserves

Disclaimer: The following post will leave you with an emergency cookie craving condition that can only be cured by immediately making Apricot Thumbprint cookies and devouring 3 or 4 with a big glass of cold milk.

These little cookies are the perfect solution for sudden sweet tooth emergencies. With a very short ingredient list of pantry staples you can have these naturally sweetened cookies in your hot little hands in minutes. What?!! Mom made cookies!!! and the "HIP HIP HOORAY'S" continued for minutes while the little darlings danced around and hugged each other.

note to self, make cookies more often for the poor children.

I made these cookies as part of a fun little project I'm putting together so check back soon for that! They will be incorporated into a make shift Mediterranean noshing platter that would be perfect to serve for a "girls night in" or any little gathering of friends and family.

Just a handful of healthy ingredients go into these cute little cookies. Making them a better-for-you thumbprint cookie than the typical shortbread variety.

plus a bit of walnut oil, not pictured

If you own a blender or food processor, making you own "Almond Meal" is super easy and tons cheaper than store bought! I use Raw almonds that I've soaked in water previously, dried and store in an airtight container. Soaking almonds removes the naturally occurring phytic acid in the nuts which block the minerals from absorbing in your body.

Throw the almonds in your food processor or heavy duty blender like a Vitamix and pulse for 20-30 seconds till you have a floury substance. Don't over mix or you'll get almond paste.

Instead of using wheat or white flour in your cookies try using oat flour. Again, it only takes 20 seconds to blend up your own flour and it will save you a ton of money. Make big batches ahead of time and store in an air tight container for future use. I love Coach's Oats for the toasted, cracked flavor and the whole grain goodness.

Mix it all up, form into walnut size balls and use your thumb to make room for the jam! 

You know the drill.

Enjoy!

recipe adapted from Whole Foods Market


YIELDS   18-20 COOKIES        TIME 20 MINUTES

Ingredients

1 cup blanched, unsalted, raw almonds or pecans
1 cup Whole rolled oats (I use Coach's Oats)
1/2 cup gluten free flour mix or unbleached, white whole wheat flour 
2 tablespoons flax meal (optional, adds Omega 3's a healthy fat)
1/2 cup expeller-pressed canola oil or Coconut oil
1/2 cup honey or maple syrup 
1/4 teaspoon fine sea salt
6 tablespoons naturally sweetened Apricot Preserves


Preheat oven to 350°F. Put almonds and oats into a food processor and pulse until coarsely ground, about 20 seconds. Transfer to a large bowl and add flour, oil, syrup and salt. Stir to combine well. Roll walnut-sized balls of the dough in the palm of your hand to form each cookie. Place a sheet of parchment on a large cookie sheet and arrange balls 2 inches apart. Press your thumb gently down into the center of each cookie to make an indentation. Spoon a small teaspoon of jam into each indentation. 

Bake cookies until golden brown and just firm around the edges, 15 to 20 minutes. Transfer to a rack to let cool completely, then serve immediately or store between layers of waxed paper in an airtight container.

notes/substitutions

Sunflower or pumpkin seeds can be subbed for those with nut allergies.

Whole grain oats such as Coach's Oats or steel cut are a healthier option than over processed quick oats which have been processed usually with the bran stripped from it's original state and pre-cooked all before it gets to you.

You can try subbing 1/2 of the oil for applesauce but the cookie may flatten out a bit and will have a more cake like texture.  

Maple syrup is 'wetter' than honey so if you use honey your mixture will be a bit crumblier.

Read more ...