Alt Bulletproof Coffe

Ingredients:

• ¾ cup of coconut oil
• ½  tbsp of honey
• 1 teaspoon of cinnamon
• 1 teaspoon of cocoa (optional)

Instructions:
Mix these ingredients together in a glass jar, and store it in the fridge.
Use:
Every morning, you should add a teaspoon or two of the mixture to your freshly brewed coffee, stir well, and drink it! Enjoy!

Source:  HealthyFoodHouse

Baking Soda, Baking Powder and Self Raising Flour.

To make self raising flour, add 2 teaspoons of baking powder to one cup of plain flour.  To make equivalent baking powder from other ingredients, follow these recommendations.

1 teaspoon of baking powder= ¼ teaspoon bicarbonate of soda + 5/8 teaspoon cream of tartar.

1 cup self-raising flour = 2 teaspoons of baking powder or 1/2 teaspoon bicarbonate of soda + 1 ¼ teaspoons cream of tartar to 1 cup of plain flour.

1 teaspoon baking powder= ¼ teaspoon bicarbonate of soda + ¼ to ½ cup molasses, honey or golden syrup.

1 cup sour milk= 1 cup minus 1 tablespoon fresh milk+ 1 tablespoon vinegar or lemon juice.

1 teaspoon baking powder= ¼ teaspoon bicarbonate of soda + ½ cup buttermilk, sour milk, yoghurt or sour cream. Decrease liquid in the recipe by about ½ cup or by a 1/3 cup for a thick yoghurt or sour cream.

Source:  Perth Diet Clinic,  Nigella


In other words, in order for baking soda to function properly, you need to make sure:

• that your batter contains a liquid ingredient (such as water or milk)
• that your batter contains an acidic ingredient (such as yogurt, buttermilk or lemon juice)
• that you heat the batter to a temperature of 80°C/175°F

Source: TheToughCookie

Snacks:- No-Bake Chocolate Peanut Butter Protein Bars

Prep Time: 10 minutes Yield: 12

Ingredients

3 cups brown rice cereal (Rice Pops)

1/2 cup honey (or brown rice syrup)

1/2 cup creamy peanut butter*

1/4 cup protein powder of choice (I used hemp protein)

1/2 cup chocolate chips (chilled in freezer)**

1/2 cup chopped peanuts (optional)***

Instructions

1. Line an 8 x 8” square dish with parchment paper and set aside.
2. Next combine the honey and nut butter in a small saucepan over low heat and stir together. Cook for a few minutes until they are melted and thoroughly combined then remove from heat and set aside.
3. Add the brown rice cereal, chopped nuts, and protein powder to the saucepan and stir everything together until well-combined. Lastly, add the frozen chocolate chips (this helps keep them from completely melting) and stir a few times.
4. Transfer the mixture to the lined baking dish and then place another piece of parchment paper on top. Use your hands to smooth the mixture down into the dish, pressing firmly until the surface is as even as possible. Place in the refrigerator for at least 4 hours or overnight. Alternatively, you can freeze them for 1-2 hours.
5. Once the mixture has set, use the parchment paper to lift it out and place on a surface for cutting. Use a large knife to cut it into 12 bars. Store in an airtight container on the counter or refrigerator for up to 2 weeks.

Notes

**can substitute almond butter, cashew butter, or sunflower seed butter

***can substitute dried fruit like cranberries or raisins

***can substitute extra 1/2 cup rice cereal, oats, other chopped nuts, or seed of choice

Note: add a pinch of salt if using unsalted nut butter

Source:  5 Ingredient No-Bake Chocolate Peanut Butter Protein Bars

Snack for Knees and Joints

Ingredients:

• 3 tablespoons raisins
• 2 tablespoons of unflavoured gelatin (40 grams)
    or corn flour (50 grams)
• 8 teaspoons flaxseeds
• 4 tablespoons sesame seeds
• 40g pumpkin seeds
• 200g honey

Method:

Place dry ingredients in food processor and blend into course mix (not dust).  Place honey in a small bowl and pour dried ingredients and mix well into the honey.  Use a heaped teaspoon or tablespoon to either consume as is or dollop on grease proof paper and place in closed container in the fridge.

Inspiration:  Healthy Food House

Snacks:- Coconut Gummy Snacks

Coconut Gummy Snacks (Gut-Healing Recipe)

Serves: 1½ cups

Ingredients

• 1 cup full fat coconut milk
• ¼ cup raw honey or natural sweetener of choice
• 3 tablespoons grass fed gelatin (I use Vital Proteins or Great Lakes)
• ¼ teaspoon of vanilla bean powder or vanilla extract

Instructions

1. In a small bowl mix ½ cup of coconut milk with raw honey and vanilla.
2. Add the gelatin to the coconut milk and let it soak for a minute or until it gels up.
3. Heat the remaining ½ cup of coconut milk in a saucepan on low heat. You want the coconut milk to be hot but not boiling.
4. Pour the hot coconut milk over the gelatin mixture.
5. Use a whisk and mix the ingredients together.
6. Pour into molds or into a 5×7 inch Pyrex pan.
7. Refrigerate for 1-2 hours or until set.
8. Store coconut snacks in a closed container in the refrigerator.

Source:-  Coconut Mama

Avocado, Chick Pea and Green Been Salad **********

Back in my vegetarian days I used to cook a lot of Hare Krishna meals.  Kurma Das produced many western style meals based on ISKCON culinary philosophy.  One of my all time favorites and still is, is this refreshing salad.  I still prepare it for most Xmas dinners.

My original Kurma Das cook book (right) is frayed and soiled from over use, so I thought I would digitize it for prosperity.

Avocados combine well with cheese and beans. Dressed and served in lettuce leaves, this salad is substantial and tasty.

PREP TIME: 10 minutes    YIELD:  8 persons    RATED: 10/10

 Ingredients

2 teaspoons (10 ml) chopped fresh coriander leaves
¹/₂ teaspoon (1 ml) black pepper
1 teaspoon (5 ml) salt
1 large Iceberg, Cos, or Mignonette lettuce
2 large ripe avocados, peeled and cut into 1¹/₂ cm (³/₄-inch) cubes
1 cup (250 ml) cooked and chilled green beans chopped into 2¹/₂ cm (1-inch) sections
1 cup (250 ml) cooked and chilled kidney beans
1 cup (250 ml) cooked and chilled chickpeas
1 cup (250 ml) cubed cheddar cheese
¹/₂ cup (125 ml) chopped green pepper
¹/₄ cup (60 ml) chopped pimiento (baby red peppers in brine or oil)
²/₃ cup (165 ml) olive oil
²/₃ cup (165 ml) fresh lemon juice
3 tablespoons (60 ml) honey
2 teaspoons (10 ml) chopped fresh parsley

Method

1. Combine the avocados, beans, chickpeas, cheese, green pepper, and pimientos in a bowl.
2. Mix the olive oil, lemon juice, honey, half the parsley, coriander, black pepper, and salt.
3. Fold the dressing carefully into the bean and avocado mixture. Serve individual portions of salad on lettuce leaves and garnish with the remaining chopped parsley.

Source:  Great Vegetarian Dishes 

Variations on a theme:  Avocado and Bean Salad in Lettuce Baskets  (Kid Freindly)

Detox Turmeric Tea - Chai

Ingredients:-

3 heaped teaspoons turmeric (>15mls)
1 heaped teaspoon ground cloves (>5mls)
2 teaspoons ground cardamon (10mls)
2 teaspoons of cinnamon (10mls)
2 teaspoons ground ginger (10mls)
1.5 Litres or 3.5 pints of filtered water (2 days supply?)

I like to add Cayenne or Black Pepper, about 1/4 - 1/2 teaspoon. (1.2 - 2.5mls)

Honey to taste
nut milk optional

Method:-

Place all ingredients into a pot and bring to a boil, then simmer for 10 minutes.  Add honey or nut milk to taste.

Alternatively, I blend all the dry ingredients in a coffee grinder and use 2.5 teaspoons in 400 ml of water for a mug of tea and keep the rest in a jar.


 Thanks to GreenMed TV