Food & Recipes

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  • Organic Chocolate Crumble Bars

    Weekly Recipe: 
    NonWeekly
    [title]
    MAKES 18 BARS

    1 cup (2 sticks) organic butter, softened

    1 ¾ cup organic all-purpose flour

    ½ cup organic cane sugar

    ¼ teaspoon kosher salt

    2 cups organic semi-sweet or dark chocolate chips

    1 (14-ounce) can California Farms Organic Sweetened Condensed Milk

    1 teaspoon organic vanilla extract

    1 cup organic chopped nuts (optional)

    Preheat oven to 350 degrees. Grease a 9x13-inch pan. In a large mixing bowl, beat butter until creamy. Beat in flour, sugar, and salt until crumbles form. Flour your fingers and press 2 cups of crumb mixture onto bottom of baking pan; set remaining mixture aside. Bake 10 to 12 minutes or until edges are golden brown. In a small saucepan, combine 1 cup chocolate chips with condensed milk. Warm over low heat, stirring until smooth. Stir in vanilla extract. Spread over hot crust. Stir nuts, if using, and remaining chocolate chips into reserved crumble mixture; sprinkle over chocolate filling. Bake 25 to 30 minutes or until center is set. Let cool in pan. Cut and serve once cool. Source: California Farms

  • Mind Your Memory

    Ask baby boomers what they’re most afraid of, and the answer might surprise you. Hint: It’s not “dying.”

    Nope, the No. 1 fear of baby boomers everywhere is memory loss.

    Natural Ways to Save Your Brain
    By Jonny Bowden, PhD, CNS
  • Generations of Ginger

    When you think about cooking for the holidays, do any specific ingredients come to mind? Cinnamon, nutmeg, cloves, cardamom—they all bring warm and festive flavors to the table. But let’s not forget about the main ingredient in some of our most favorite holiday treats: ginger.

    History

    Utilizing Nature’s Medicine Chest
    By Samantha Fischer
  • Focus On: Modified Citrus Pectin (MCP)

    WHAT IT IS: Modified citrus pectin (MCP) is an altered form of pectin that is more easily absorbed by the digestive tract and bloodstream than natural pectin. MCP is thought to slow the growth and spread of cancer, promote free-radical detoxing, and support cellular and immune health.

    BENEFITS

  • Meatless: Nosh in the New Year

    You’ve just cleared Halloween, Thanksgiving, and Christmas from your holiday list—where have the months gone? Now that this holiday trifecta is out of the way, you’ve got only one more event to go before year’s end: New Year’s Eve.

    Healthy Snacks for NYE
  • Healthy Holiday Cooking

    Choosing the right cooking oil can be overwhelming—there are so many to choose from and they mostly look the same, so you may not know which one will best suit your cooking needs.  And if you’re used to cooking with butter or margarine, well—cooking with oil might feel downright foreign to you.

    Try These Cooking Oils in Your Favorite Recipes
    By Felicia D. Stoler, DCN, MS, RD, FACSM
  • Pecan Crescents

    Weekly Recipe: 
    NonWeekly
    [title]
    Soft, flavorful, and gluten-free—a holiday treat the whole family can enjoy decorating and eating.

    COOKIES:

    2 cups almond flour

    1 cup finely chopped pecans

    2 tablespoons coconut flour

    ½ teaspoon baking powder

    ¼ teaspoon salt

    ½ cup butter, softened

    ½ cup granulated sugar, Swerve Sweetener, or other sugar substitute

    1 large egg

    1 tablespoon molasses (optional)

    ½ teaspoon vanilla extract

    25 drops stevia extract

    VANILLA GLAZE:

    ⅔ cup powdered sugar, Swerve Sweetener, or other sugar substitute

    6 to 8 tablespoons heavy cream

    ½ teaspoon vanilla extract

    Preheat oven to 325 degrees and line 2 baking sheets with parchment paper. In a medium bowl, whisk together almond flour, chopped pecans, coconut flour, baking powder, and salt. In a large bowl, beat butter with sugar until light and fluffy, about 2 minutes. Beat in egg, molasses, vanilla, and stevia extract. Beat in almond flour mixture until dough comes together. Form dough into ¾-inch balls, then roll between palms and shape into crescents. Set on prepared baking sheets and bake 18 minutes, or until just lightly golden brown. They will not be firm to the touch, but will firm up as they cool. Remove from oven and let cool. For the glaze, whisk powdered sugar with ¼ cup cream and vanilla extract until smooth. Add more cream 1 tablespoon at a time until a thin but spreadable consistency is achieved. Spread on cooled cookies and decorate as desired. MAKES 40 COOKIES

    Source: Reprinted with permission from Carolyn Ketchum. View more recipes at alldayidreamaboutfood.com

  • Cooling Chronic Inflammation

    This is an exciting time for people interested in integrative medicine. Throughout the past decade, the medical community has gradually come to recognize the value of many natural and complementary approaches that were once dismissed by Western practitioners.

    Modified Citrus Pectin Research Snowballs
    By Isaac Eliaz, MD, MS, LAc
  • Christmas Morning Smoothie

    Weekly Recipe: 
    NonWeekly
    [title]
    This nutrient-packed breakfast tastes just as delightful as it looks. A perfect way for adults to channel their inner child, and the healthy fats will keep your kiddos going strong all morning long.

    ½ ripe avocado

    1 teaspoon green sugar

    2 cups low-fat, soy, or almond milk

    1 cup frozen organic strawberries

    1 frozen banana

    Handful of ice cubes

    Blend the avocado, green sugar, banana, ice cubes, and 1 cup of milk on high until smooth. Pour into two tall glasses until each is half full. Add strawberries and remaining 1 cup of milk to blender and blend on high until smooth. Pour the red smoothie on top of the green smoothie—do not stir or mix so you have two distinct layers. Top with a squirt of whipped cream and a sprinkle of green sugar, if you desire. Source: The Sneaky Chef

  • Deep Dish Apple Pie

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES 8

    5 pounds Golden Delicious or Johnagold apples, peeled, cored, and cut into ¼-inch slices (about 8 to 9 cups)

    3 tablespoons Monk Fruit In The Raw Bakers Bag

    2 tablespoons Sugar In The Raw

    1 teaspoon ground cinnamon

    ¼ teaspoon ground clove

    ¼ teaspoon salt

    1 tablespoon lemon juice

    2 tablespoons plus ½ teaspoon unsalted butter

    9-inch pie crust

    1 tablespoon cream (optional)

    Preheat the oven to 450 degrees. In a small bowl, combine the monk fruit, sugar, cinnamon, clove, and salt and set aside. In a large bowl, toss the apples with the lemon juice. In a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add the apples and cook until they look moist, about 3 minutes, stirring frequently. Mix in the sweetening and spice mixture, and cook until the apple slices soften slightly, about 3 minutes, stirring occasionally. Spread the hot apples on a baking sheet and cool to room temperature. Using the remaining ½ teaspoon of butter, coat a 9-inch deep-dish pie plate or other baking dish. Spread the apples in the prepared baking dish. Arrange the pie crust over the fruit, tucking it under around the edges. Using a fork or your fingers, crimp the edges of the crust decoratively. If desired, brush the crust with the cream or milk. With a sharp knife, cut vents in the crust, placing them decoratively. Reduce the oven to 400 degrees. Bake the pie in the center of the oven for 30 minutes. Cover the edges of the crust with strips of foil to prevent burning. Bake the pie for 30 minutes longer, or until the crust is golden brown. Cool the pie on a wire rack. Serve warm or at room temperature. Source: In The Raw

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