Pumpkin-Cranberry Breakfast Cookies

A cookie for breakfast? Why not! Dr. Rovenia Brock, featured on the Dr. Oz show, even recommended that people with “apple” body shapes eat a cookie for breakfast to get the sweet cravings out of the way and feel less hungry throughout the day. And this moist, chewy, protein-packed breakfast cookie recipe, full of whole grains, healthy coconut oil, seeds, almond meal, cranberries, and pumpkin, is a no-guilt way to start your day. Naturally sweetened with raw honey, these delicious Pumpkin-Cranberry Breakfast Cookies will satisfy your sweet tooth without the harmful effects of processed sugar.

A Note About the Breakfast Cookie Ingredients

While it’s always best to use organic ingredients whenever possible, it may be particularly important to choose organic oats and wheat in this breakfast cookie recipe, especially for those who are sensitive to grains or gluten. Some doctors now believe that glyphosate contamination (via Roundup and other herbicides) may actually be the root cause of “gluten intolerance,” and many have found that they can tolerate organic grains but not those that are conventionally grown.

I would also recommend using organic cranberries since conventional varieties carry a high pesticide load. I usually stock up when they are in season and throw several bags in the freezer to use throughout the year. You can also use dried cranberries in this breakfast cookie recipe, but watch out for the added sugar that usually accompanies them. I really enjoyed the hint of tartness the fresh cranberries brought to these cookies.

Pumpkin-Cranberry Breakfast Cookie Recipe

breakfast_cookie

Ingredients:

  • ¼ c melted Perfect Coconut Oil
  • ¼ c raw honey
  • ½ c canned pumpkin
  • 2 free-range eggs
  • 1 c organic old fashioned oats
  • ½ c almond meal
  • ⅓ c organic whole wheat flour
  • ⅔ c fresh organic cranberries, halved
  • ⅔ c pumpkin seeds
  • ¼ c ground flax seed
  • ½ t cinnamon
  • ¼ t ginger
  • ¼ t nutmeg
  • ¼ t vanilla extract
  • ½ t sea salt

Method:

Preheat oven to 325°F and grease a baking sheet with coconut oil or butter. In a mixing bowl, combine the wet ingredients well, then add the dry ingredients (except pumpkin seeds and cranberries). Mix on medium until well combined. Switch to slow speed and add the pumpkin seeds and cranberries, mixing just until the seeds and berries have been evenly incorporated into the batter. Drop 1½” balls of batter onto the cookie sheet and press down gently to form ½” thick discs (the cookies will not spread or flatten during baking). Bake for 17-20 minutes. Once cooled, these breakfast cookies can be stored in a sealed container for a quick and easy morning meal or a convenient snack on the go.

Gluten-Free, Paleo Gravy

Paleo_gluten_free_gravyBy Ali Wetherbee

Could Paleo gravy really be part of a healthy diet? For decades we have been instructed to cut out fats and salt, making gravy an off-limits food for many of us. The tide is finally changing, and researchers are recognizing what traditional cultures have known for centuries: not only does fat NOT make you fat, but fat is healthy, essential for good health and adequate nutrition, brain health, and more. Fats from grass-fed or free range animals are particularly high in nutrients and beneficial CLA. Even salt, despite its bad rap, is no longer condemned as the cause of high blood pressure we once thought it was, especially when that salt is mineral-rich sea salt.

So bring on the Paleo gravy! This gluten-free, Nourishing Traditions friendly, Paleo gravy is easy to make and comes out really delicious. Kerrie’s daughter, who is a big fan of gravy, absolutely loved it, as did her whole family. While this Paleo gravy recipe doesn’t make a whole lot, you can easily double it and freeze any extra. Try this over poultry or mashed potatoes, or use it in your favorite casserole recipe.

Paleo Gravy Ingredients:

  • 2 cups stock from free-range chicken or turkey
  • 2 tablespoons fat (pan drippings or butter; you could also use ghee or schmaltz)
  • 3 tablespoons of arrowroot powder — we used 4 tablespoons for a thicker gravy
  • 2 tablespoons cream from the top of a can of coconut milk (or use heavy cream)
  • Sea salt
  • Black pepper
  • Onion powder
  • Garlic powder
  • Dried parsley (optional)

Paleo Gravy Method:

Heat fat of choice in a small pan over medium-high heat. Add arrowroot powder, whisking until smooth. After about about a minute, begin to slowly add your stock, continuing to whisk constantly until smooth. Turn the heat down to medium-low, and add garlic powder, onion powder, parsley, salt and pepper to taste. If your Paleo gravy doesn’t seem thick enough, pour about 1/4 cup of the gravy into a cup and whisk in another tablespoon of arrowroot powder, then add the cup contents back into the pan. Finally, whisk in the coconut milk or heavy cream. Enjoy!

Thank you to healthstartsinthekitchen.com for this delicious paleo gravy recipe!

Healthy, Organic Chocolate Covered Strawberries – YUM!

chocolate_covered_strawberriesBy Ali Wetherbee

Looking for a tasty, romantic treat for your sweetie this Valentine’s Day? Look no further! These chocolate covered strawberries are not only delicious but also healthy! Strawberries are packed with antioxidants, vitamin C, and abundant minerals. Dark chocolate has one of the highest ORAC values of any food ever tested, and is heart-healthy and good for the brain. Perfect Coconut Oil provides beneficial fatty acids, rounding out this dessert with a nutritional boost. Present a pretty plate of these chocolate covered strawberries to your Valentine with a card and a kiss!

Ingredients:

  • 1 pint organic strawberries
  • 1 cup dark chocolate chips
  • 1 tablespoon Perfect Coconut Oil
  • Optional: finely chopped walnuts or almonds, and/or shredded dried coconut

Method:

Wash strawberries, dry well, and set aside. Melt chocolate chips in a double-boiler or in the microwave on 50% for about two minutes. Add the coconut oil , stirring until the chocolate mixture is smooth. Dip strawberries one by one into the mixture, twirling each one for an even coating, and lift to allow any excess chocolate to drip off. If desired, roll the covered strawberry in some chopped nuts or shredded coconut. Place finished chocolate covered strawberries on a parchment-lined baking sheet until the chocolate hardens, about 30 minutes (refrigerate or freeze to speed the process along!) Store in the refrigerator for up to two days.

Tip: chocolate_bacon

If you have leftover melted chocolate, scrounge around in your kitchen for fruits, nuts, and other creative choices to dip. We even made chocolate covered bacon… Weston A. Price would be proud!

Organic Cranberry Sauce for Your Holiday Dinner

Organic_Cranberry_SauceBy Ali Wetherbee

Nourishing World’s owner, Kerrie, made this cranberry sauce for Thanksgiving dinner and her family loved it! Cranberries are one of the top sources of antioxidants, and are also rich in detoxifying compounds. Be sure to choose organic cranberries since conventional varieties have a high pesticide load. The gelatin from grass-fed cows makes the sauce nice and thick, plus adds a nutritional boost. This is a great addition to your holiday dinner menu!

Ingredients:

12 oz organic cranberries
11 oz can of Mandarin oranges, reserve liquid
juice from the 11oz can of Mandarins plus enough cherry juice to equal 1 cup
1/2 cup organic cane sugar
1/2 tsp stevia powder
zest from 1 clementine
1/2 tbsp Great Lakes Grass-Fed Beef Gelatin

Method:

Combine cranberries and juice in a heavy-bottomed saucepan over medium heat. Bring to a simmer. Reduce heat to low and cook, stirring occasionally, about 20 minutes or until cranberries are all popped. Remove from heat.  Add remaining ingredients, stir well, and refrigerate until needed.

A Better Way to Drink Coffee?

Coconut_oil_coffeeBy Ali Wetherbee

A new trend is sweeping a nation of groggy office workers and tired stay-at-home moms alike. You might hear it called “Buttered Coffee” or “Rocket Fuel” or “Bulletproof Coffee,” and if you’re like many of us, you’re probably a bit skeptical of this strange idea of putting butter — yes, butter — in your morning cup ‘o joe. But those who have tried it swear it not only tastes good, but also gives you more energy and a better ability to focus. Even Dr. Oz recommended buttered coffee to improve and stabilize energy and fight burnout.

While this trend is new to the U.S., adding butter or other oils to hot drinks is a long-standing tradition in some cultures. Yak Butter Tea, for example, is a Tibetan drink made from tea, water, yak butter, and salt, and is enjoyed daily as well as served to guests. Many claim that buttered coffee boosts their metabolism, helps them stay full longer, and can even replace breakfast, and most agree that it provides a steady stream of energy — without the crash. If you are avoiding coffee, you can make your drink with tea similar to the Tibetans. I enjoy mine as cocoa (about 1 cup hot water plus a tablespoon cocoa powder), and it works great for powering through energy slumps or tackling a mentally demanding project. Coconut oil adds healthy medium-chain triglycerides (MCTs), which amp up your metabolism, and grassfed butter is packed with nutrition. Whichever ingredients you choose, the basic recipe is simple:

  • 1 cup of freshly brewed organic coffee (or tea, or cocoa)
  • 1 tablespoon grassfed butter, such as Kerrygold
  • 1 tablespoon Perfect Coconut Oil
  • Sweetener of choice: i.e. stevia, maple syrup, honey, or no sweetener
  • Optional: add a teaspoon of vanilla or a pinch of cinnamon for a flavor boost

Make sure your coffee is hot enough to melt your butter and coconut oil. Blend all ingredients in the blender for 30-60 seconds, until frothy. That’s it! You can start with just a teaspoon of butter and coconut oil to allow your body and taste buds to adjust, although many find this drink quite tasty, even decadent. Omit the butter and double the coconut oil if you are dairy free or vegan.

Vegan Coconut Cream Parfait

Protein_powder_recipes

By Ali Wetherbee

This Coconut Cream Parfait, adapted from a recipe by Celebrity Vegan Chef Jason Wrobel, is a fresh, delicious, easy breakfast, light lunch, or dessert. The coconut provides healthy fats and nutrients, while the protein powder adds lots of raw, plant-based protein and essential amino acids. With no added sugar, no grains, and no animal products, this is great for vegetarians, vegans, those following Paleo, dairy-free, or gluten-free diets, and anyone who is lactose intolerant. Plus, it looks beautiful, and would be a perfect  dessert to bring to your next party or potluck!

Vegan Coconut Cream Parfait

Ingredients:

  • 3 cups coconut meat
  • 1 cup coconut water
  • ½ tsp cinnamon
  • ½ tsp ground vanilla
  • 5 drops liquid Stevia
  • 2 Tbsp Sunwarrior Warrior Blend, Sun Warrior Classic, or Perfect Plant Protein protein powder
  • 3-4 seasonal fruits, peeled and chopped: mango, strawberries, blueberries, blood oranges, blackberries, passion fruit, or any other favorites

Method:

  1. If you are using a whole coconut, make holes at the eyes using a screwdriver and hammer, and invert over a bowl to drain and save all the liquid. Then tap all the way around with the hammer to create a hairline crack down the middle. Split open and break into smaller pieces. Wedge a knife between the meat and the shell and twist slightly to pop the shell off each piece.
  2. Mix the first five ingredients in a blender on low speed.
  3. Continue blending until the mixture reaches a smooth consistency.
  4. Add the Sunwarrior Warrior Blend protein powder and blend until well combined. This is your coconut cream base.
  5. Spoon a layer of the coconut cream base in the bottom of individual jars or a parfait dish.
  6. Add a layer of fruit, and continue alternating layers of cream & fruit.
  7. Garnish with fresh berries or a sprig of mint.
  8. Eat immediately — this dish does not store well.