Wednesday, November 25, 2015

Chronic Pain

Today. a short yoga session for Fibromyalgia. Phew! The joints and muscles are tight. This along with meditation and acupuncture are sure to help. Looking for relaxations for Trigeminal Neuralgia as well. Any thoughts out there?

Tuesday, November 24, 2015

Healthy Holidays

No matter what your lifestyle is, moderation with diet is important. Get out. Go laugh, play or whatever makes you happy. That is the healthy way of life.

Wednesday, November 11, 2015

Herbs for Medicine

Learning to make our own medicine is now being incorporated into our life of trying to get healthy. Knowing what is in your medicine is important and gets us back to basics. 
We have made winter tinctures of Ginko to lessen phlegm, Sage for clearing mucus, Rosemary for stress or migraines, Thyme for cold/flu, Echinacea for cold/flu, Skullcap for tension headaches and Spilanthes for mouth rinse.
We have made lip balm, muscle rub and healing salve.

Happy Herbing!

Saturday, September 6, 2014

Monday, June 20, 2011

1 1/2 cups gluten free all purpose flour (I used Bob's Red Mill)
1/3 cup unsweetened cocoa powder
 1 teaspoon baking soda
 ½ teaspoon kosher or fine sea salt
 1 teaspoon instant espresso powder
 1 cup granulated sugar
 1 cup coconut milk (shake can well before measuring)
 ½ cup Vegenaise
 2 teaspoon pure vanilla extract
 ½ teaspoon pure almond extract
Preheat oven to 350 degrees. Line a 12 cup standard muffin pan with paper liners.
In a large mixing bowl, whisk together flour, cocoa powder, baking soda, salt and espresso powder.
In a separate mixing bowl whisk together the sugar, coconut milk, Vegenaise and extracts. Add the coconut milk mixture to the dry ingredients and stir or whisk to combine.
Divide the batter evenly among the prepared muffin cups, filling each cup about ¾ full.
Bake for 20 – 25 minutes or until the tops are slightly springy and a toothpick inserted in the center comes out clean. Leave oven on. Let cool in pan for 5 minutes then remove to a wire rack to finish cooling. Prepare frosting while cupcakes cool.

For the frosting:

1/4 cup coconut milk (carton, or soy or almond)
2T cornstarch
Pinch of salt
3/4 cup canned coconut milk
3/4 cup brown sugar
1 1/4 cups shredded coconut
1/2 cup chopped almonds
1 tsp vanilla
1 tsp almond extract
1T whiskey, bourbon, or Tuaca (optional)
In a small bowl or measuring cup, whisk together the carton coconut milk, cornstarch, and salt. In a saucepan over medium heat, combine the coconut milk and brown sugar.
Cook, stirring occasionally, until mixture starts to boil. Turn the heat down to low and cook, stirring occasionally, for 5 more minutes. Whisk the coconut milk mixture once more and slowly pour it into the coconut milk mixture, stirring constantly.
Stir continuously till the mixture darkens again, gets very thick and smooth, and the cornstarch is cooked, about 6 to 7 minutes.
Remove from the heat and add the vanilla, whiskey, chopped pecans, and coconut

Stir till everything is coated and combined. Cool to room temperature before frosting the cupcakes.
Cupcake recipe altered from Simply Gluten Free and frosting altered from Almost Vegan

Friday, April 22, 2011

10 Minute Vegan Tacos

By Lisa Lake
1 bag veggie crumbles (I used Morning Star)
½ tube polenta
Handful of cilantro
Taco seasoning
Fresh lime juice
2 Tbsp  nutritional yeast
Lettuce leaves
Vegan cheese nacho flavored (I used Follow Your Heart )

Heat crumbles and taco seasoning with one cup water and fresh lime juice (adult only version add two shots tequila) in frying pan.
Blend polenta, cilantro and nutritional yeast in food processor.
When crumbles are warmed add polenta mixture. Heat until warmed. Grate cheese over mixture.
Wrap mixture in lettuce leaves.

Tuesday, April 19, 2011

Raw Flourless Chocolate Cake with Vanilla Creme Sauce

By Jennifer Johnson
Flourless Chocolate Cake
1.5 cups raw walnuts, unsoaked
Dash salt
8 pitted medjool dates, unsoaked
1/3 cup unsweetened cocoa or carob powder
½ tsp vanilla extract (optional)
2 tsp water
½ cup fresh berries for garnish (optional)
Place walnuts and salt in food processor until finely ground.
Add dates, cocoa powder, and vanilla and process until mixture begins to stick together.
Add water and process briefly.
Transfer to serving plate and form into round cake.
Vanilla Crème Sauce
1 cup soaked raw cashews
¼ cup plus 2 TBSP water
2 TBSP pure maple syrup, raw honey or agave nectar
1 tsp vanilla extract or seeds of 1 vanilla bean
Place all ingredients in a blender and process on high speed until smooth. Chill 30 minutes before serving.