Tuesday, 18 December 2012 22:58 Last Updated on Tuesday, 18 December 2012 23:11

Pumpkin Pie Chia Pudding

1 1/2 cup unsweetened vanilla Almond Milk

2 cups canned organic Pumpkin

4 TBS whole Chia Seeds

1/2 tsp Vanilla

1 tsp Cinnamon

1/2 tsp ground Ginger

1/4 tsp Nutmeg

4 TBS 100% pure Maple Syrup

 

In a medium sized bowl, whisk together all ingredients until combined and no clumpy bits remain. Place bowl in to thicken for a few hours. Serve topped with organic raisins and toasted pecans.

 

 

 

 

 

Jacalyn Ryzefski LPN CHHC AADP

www.fullywellhealthcoaching.com

 

Wednesday, 14 November 2012 13:43 Last Updated on Wednesday, 14 November 2012 14:13

Raw Pumpkin Pie

2 cups Graham Crust

1 1/2 cups water

1 tablespoon coconut or agar flakes

2 cups sliced organic carrots

1/4 cup whole cane sugar

1/2 cup maple syrup

2 teaspoons pumpkin spice

1 teaspoon freshly squeezed lemon

1/4 teaspoon sea salt

1 mashed avocado

Poor the crust crumbs into the pie pan. Use a light circular motion with your palm and fingers to distribute the crumbs uniformly along the bottom. Gently push some of the crumbs up the sides of the pan to the rim in order to create a 1/4 inch thick, loosely packed wall. Press the the crust on the bottom of the pan down with your fingers and palm. To finish, press with your thumb to consolidate the crust wall along the pan's sides.

Place 3/4 cup of the water and all coconut/agar flakes in a small saucepan on the stove. Let soak for 5 to 10 minutes. Bring to a boil then lower the heat to simmer for 5 minutes.

Place the carrots, sugar cane, maple syrup, pumpkin spice, lemon juice, sea salt, and remain 3/4 cup of water in a blender and process until smooth. Add the avocado and the agar mixture and process until smooth. Poor the mixture into the crust, spreading it evenly with a small spatula. Chill in the refrigerator for at least 2 hours.

Graham Crust

1 cup raw walnuts

1/4 cup unsweetened shredded dried coconut

1/4 cup whole cane sugar

Pinch of sea salt

1/4 cup raisins

4 pitted medjool dates

Place the walnuts, coconut, sugar can, and sea salt in a food processor and blend until finely ground. Add the raisins and dates processing until the mixture sticks together.

Friday, 20 July 2012 16:23 Last Updated on Friday, 20 July 2012 16:41

Pina Colada Sorbet

1 small Pineapple, peeled and cored

1 1/2 cups Xylitol

1 1/2 cups Water

1 3/4 cups Coconut Milk

1/4 cup fresh Lime Juice

Add a pinch of Stevia for taste

 

Make a syrup by bringing the xylitol and water to a boil in a small saucepan over high heat, stir and boil until the liquid becomes clear, about 1 minute. Set aside to cool.Blend the pineapple in a blender or food processor until very smooth and frothy. In a large bowl, whisk together the syrup, pineapple puree, coconut milk, and lime juice. Refrigerate until chilled, about 3 hours.Freeze in the freezer canister of an ice cream maker according to the manufacturer's directions.

 

 

Thursday, 19 July 2012 18:44 Last Updated on Thursday, 19 July 2012 19:11

 

Gluten-Free Chocolate Cupcakes

1/2 cup organic clarified butter (Ghee)

1 package Bob's Red Mill gluten-free chocolate cake mix

1/2 cup organic Apple Sauce

1/2 cup Coconut, Almond, or Rice Milk

1 tablespoon Apple Cider Vinegar

2 tablespoons Vanilla Extract

2 Eggs (organic brown eggs are highly recommended)

1/2 cup water

 

Preheat the oven to 350°. Bring all the ingredients to room temperature. Line a muffin tin with muffin liners.

Making the batter. In the bowl of the stand mixer, start beating the butter until it is creamy. Add the cake mix, the applesauce, the milk, the apple cider vinegar, and the eggs. Beat slowly at 1 minute, scraping down the sides when necessary. Raise the speed to low-medium and let it run for another moment. Add the water and the vanilla extract. Run the mixer for one more minute, scraping down the sides.

Baking the cupcakes. Carefully spoon the cupcake batter into the prepared muffin tins. Bake between 15-20 minutes, depending on the size of the cupcakes. Let cook for at least 10 minutes. Transfer the cupcakes to a cooling rack and let them sit for another 20 minutes before eating.

 

**ADD THE CHOCOLATE MOUSE AS FROSTING**

(SEE RECIPE BELOW)

Oh, and ENJOY!!!!!!