1 Cup Sesame - raw
1/2 Cup Carob powder
1/2 Cup Molasses
3 tbsp Spirulina
2 tbsp Bee Pollen
1/2 tsp Cinnamon
Place all ingredients in a food processor blend for a minute or two until a dough type consistency. then make little balls. Store in fridge.
Avocados are an excellent source of healthy omega 3 fats and a wide range of phytonutrients. The avocado is likely to provide you with health benefits in the areas of blood sugar control, insulin regulation, satiety and weight management, and decreased overall risk of unwanted inflammation. I like simple recipes that don't take much time or effort, and this recipe is super-fast and easy in addition to being incredibly nutritious!
Servings: 1-2 Prep Time: 5 minutes Cook Time: 0 minutes
Simply add all ingredients into a blender and blend into a smooth, thick, creamy soup. Place in the refrigerator for 1-2 hours to chill before serving. Top with white chia seeds, bee pollen or raw shelled hempseeds for an additional superfood punch!
Can be eaten for breakfast on the go, afternoon or evening snack. Again this cake has ginger in it to help curb morning sickness and also high in iron and fiber.
1/2 cup olive oil
1 1/2 cups carrot pulp (put carrots in food processor)
1/2 cup apple pulp (put apple in food processor)
1/2 cup honey
1/4 cup blackstrap molasses or carob syrup
1/2 tsp vanilla extract
1 large egg or 2 small eggs
1 1/2 cups wholegrain flour or spelt flour or other flour of choice
3/4 tsp baking soda
1/2 tsp nutmeg ground
1/2 tsp ginger ground
1/2 tsp cinnamon ground
1/2 cup raisins
Mix the pulps and oil together, add the honey, molasses, vanilla and eggs and mix together well. Sift together the dry ingredients and add to the mixture, stir until blended. Add the raisins, pour into an oiled baking pan and bake for half an hour or until cooked through. Please note that this cake is a dense moist cake.
Note: You can play around with the spices. I like it quite spicy and hence add more of the spices. J
This is an amazing mixture made with many ingredients which offer so many health benefits. It helps to detox and cleanse, is highly anti-inflammatory. Keep on reading to find out about the very many benefits that you will reap by drinking this tea.
3 heaped teaspoons turmeric
1 heaped teaspoon ground cloves
2 teaspoons ground cardamom
2 teaspoons ground ginger
1/4 tsp black pepper
1/4 tsp cayenne pepper
Curcumin is also fat soluble, so it may be a good idea to take it with a fatty meal. -- add 1 tsp coconut oil to tea
Simmer 10 minutes. 1.5 Lts of 3.5 pints of filtered water
Honey to taste, nut milk optional
Benefits of Turmeric
Benefits of Cloves
Benefits of Cardamom
Benefits of Ginger
Benefits of coconut oil
The health benefits of coconut oil include hair care, skin care, stress relief, cholesterol level maintenance, weight loss, boosted immune system, proper digestion and regulated metabolism. It also provides relief from kidney problems, heart diseases, high blood pressure, diabetes, HIV, and cancer, while helping to improve dental quality and bone strength. These benefits of oil can be attributed to the presence of lauric acid, capric acid and caprylic acid, and their respective properties, such as antimicrobial, antioxidant, anti-fungal, antibacterial and soothing qualities.
Benefits of black pepper
Benefits of cayenne pepper
Cayenne pepper has been used for a variety of ailments including heartburn, delirium, tremors, gout, paralysis, fever, dyspepsia, flatulence, sore throat, atonic dyspepsia, hemorrhoids, menorrhagia in women, nausea, tonsillitis, scarlet fever and diphtheria.
Serves: 10 / Prep time: 15 minutes / Total time: 20 minutes (plus 2 hours chilling time)
1 can (15.5 ounce) garbanzo beans, drained, rinsed
1 can (15.5 ounce) cannellini beans, drained, rinsed
1 can (15.5 ounce) dark red kidney beans, drained, rinsed
1 cup chopped red bell pepper
1 cup chopped cucumber
½ cup diced red onion
5 tablespoons golden balsamic vinegar
2 tablespoons olive oil
3 tablespoons minced fresh parsley
2 cloves garlic, peeled, minced
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon black pepper
½ cup crumbled feta cheese
In a large bowl, combine garbanzo beans, cannellini beans, kidney beans, red
pepper, cucumber, and red onion. In a small bowl, whisk together vinegar, oil,
parsley, garlic, oregano, salt and black pepper. Pour dressing over bean
mixture and gently toss to coat. Add crumbled cheese, toss and refrigerate 2
hours before serving.
I love making these delicious and nutritious chocolatey bites, as they are loaded with goodness and also very quick and simple to make. Takes about 10 minutes to make if you have all the ingredients handy !
1/2 Cup Coconut Oil - liquid form
1/2 Cup Cacao powder
1/4 Cup Carob syrup / maple syrup or sweetener of choice
1 tsp Spirulina powder
1/2 tsp Moringa powder
1 cup trail mix (e.g. 2 tbsp shredded coconut, 1 tbsp goji berries, 1 tbsp blackcurrants, 2 tbsp raw nuts, 1 tbsp chia seeds)
2 tbsp crushed almonds to sprinkle on top (optional) --> or any other crunchy nut or seed.
small cup cake papers
On a plastic tray or chopping board, layout about 20 small cup cake papers. Take a teaspoon and mix the add in's. Then put a tsp of the mix in each cup cake paper until it is finished.
In a small pot, add the coconut oil, cacao powder, carob syrup, spirulina, moringa. Gently heat over a very low fire for about 1 minute until it has become a thick syrup. Take 1 tsp of the liquid mixture and pour into each cup cake paper making sure that the liquid covers most of the trail mix. Place in fridge to harden. Store in the fridge as coconut oil softens in warm weather.
Note: Recently a Harvard professor has come out and said that Coconut oil is a poison due to its high saturated fat content. On average women should consume no more than 20g of saturated fat per day and men 30g. One teaspoon of coconut oil has 3.9g... well within our limits if we factor it in our daily limit.
Can be eaten for Breakfast, Dessert or Snack.
Prep Time 10 minutes Total Time 30 minutes Servings 12 muffins Calories 100 kcal
3 cups ground oats
1 cup granulated sweetener of choice
4 tsp baking powder
1/4 tsp sea salt
1 tbsp cinnamon
1/2 cup unsweetened applesauce
1 1/2 cups milk of choice
1 1/2 cups blueberries
1. Preheat the oven to 400 degrees Fahrenheit. Grease and line a 12 count muffin tin with muffin liners and set aside.
2. In a large mixing bowl, add all the dry ingredients and mix well. Add the wet ingredients, except for the blueberries, and mix until well combined. Fold in the blueberries.
3. Evenly distribute the muffin mixture amongst the 12 muffin liners and bake in the oven for 25-30 minutes, or until a skewer comes out clean.
4. Once cooked, remove from the oven and allow to cool in the muffin tin for 5 minutes, before transferring to a wire rack to cool completely.
Recipe Notes * You can sub out 2 tablespoons of the applesauce for a neutral oil of choice (olive oil or coconut oil).
Can keep in a co ntainer for 2 days at room temperature, however it is best to be kept refrigerated (for up to 5 days). They are freezer friendly too.
Recipe Compliments: The Big Man's World
They may look quite sophisticated but I can assure you they are very easy to make, full of goodness and am sure the whole family will enjoy !
MAKES: 18 truffles
EQUIPMENT: small food processor, rubber spatula, small mixing bowl
½ cup nuts
½ cup dates, pitted & roughly chopped
¼ cup shredded coconut, unsweetened
Vanilla powder, cinnamon and sea salt, to taste
Orange zest, to taste (optional)
Water, as needed for binding
Pistachio nuts, finely chopped (garnish)
Dark Chocolate Sauce
2 tablespoons coconut oil
2 tablespoons cacao powder, unsweetened
1 ½ tablespoon maple syrup (or date syrup, coconut nectar…)
½ tablespoon water (or more if the sauce is too thick)
Pinch of Himalayan crystal salt or sea salt
Dark Chocolate Sauce
TIPS & TRICKS:
Recipe Compliments: http://www.julieslifestyle.com
2 Cups Wholewheat flour or gluten free flour for baking
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp turmeric
1 tsp ground ginger
1 lemon, zest and juiced
3/4 Cup coconut sugar or 1/4 cup maple syrup or honey
1 Cup non dairy milk
1/3 Cup olive oil
1 tbsp vanilla
1 tbsp cider vinegar
1 1/2 cups chopped mango or peaches or nectarines
Preheat oven to 205 C. Mix all dry ingredients. Then mix wet ingredients, lemon, sugar, milk, oil, vanilla and apple cider vinegar. Fold in to wet. Do not over mix. Add in chopped fruit. Bake for 25 minutes.
This salad is wonderful to add to the table during holidays and special occasions but also during the summer months. Carrots are loaded with beta-carotene which helps to protect you from the damaging effects of the sun's rays. They also contain vitamin C and a wealth of other nutrients. When buying these delicious root vegetables, choose carrots with the deepest, darkest orange color as they contain the highest levels of beta-carotene.
1 apple, cored and grated
2 carrots grated
1/2 cup currants
1/2 cup fresh orange juice
2 T lemon juice
1 T lemon zest
1 1/2 t grated fresh ginger
1/4 cup walnuts, soaked 6-8 hours, chopped
1 T shredded coconut
Combine apple, carrots, currants, orange juice, lemon zest, and ginger. Stir in the walnuts and coconut just before serving.
I love sharing my healthy recipes with you. Enjoy ! For More tips and recipes sign up at The Med Life Diet.