TUESDAY APRIL 9th, 4pm PST. There will be a FREE call- no obligation to sign up- to answer your questions. This is also an open forum, to get coached and speak about any other health-related item- not limited to the upcoming detox.

Please join TRUE FOOD DETOX INFO CALL 1

Date and Time: Apr 09 2013 07:00 PM – (US/Eastern)
Meeting Wall: https://www.startmeeting.com/wall/828-304-136
US Toll Number: (530) 881-1212
US Toll-Free Number:
MeetingID: 828-304-136

Instructions:

At the scheduled date and time of the meeting, dial into the conference line. When prompted, enter the meeting ID, followed by the pound key. To join the online meeting, click on the meeting link listed above, then press “Join”. On the next page, complete your name and email address, then press “Submit”. The system will guide you through the process of downloading the meeting dashboard to participate in the online meeting.

Get started now! As soon as you sign up, you will receive a package of downloadable pdfs emailed directly to your inbox- yours to keep forever!!

COCONUT MILK

1/4 C Organic Coconut flour*
2 C water

Add ingredients to small saucepan. Simmer on stovetop 10+ minutes. Add
to blender. Blend until desired consistency is reached. Store in a jar, in fridge. Contents may separate overnight. Shake well before serving.

*If a sweeter taste is desired, add a dab of raw honey, a few drops of liquid stevia, or pinch of cinnamon.

ALMOND MILK

1/2 C Blanched Almond flour*
1 1/2 C water
pinch sea salt

*I used Honeyville Farms

Add ingredients to small saucepan. Simmer on stovetop 10+ minutes. Add to blender (I used a Blendtec). Blend until desired consistency is reached. (If using a Blendtec or Vitamix, blend on “juice” setting 2-3x for best results.) Store in a glass jar in fridge for up to 5 days. Contents may separate overnight. Shake well before serving.

*If a sweeter taste is desired, add a dab of raw honey, maple syrup, a few drops of liquid stevia, vanilla extract, or pinch of cinnamon.

CHOCOLATE ALMOND MILK
Add 2 T unsweetened cocoa powder
optional- sweeten as desired

STRAWBERRY ALMOND MILK
Add 1/4 T chopped fresh strawberries to blender. I used Honeyville farms freeze-dried strawberries.
Sweeten as desired.

This GRAIN-FREE wonder is:

GLUTEN, GRAIN, & REFINED SUGAR FREE
low glycemic index
Trans-FAT Free
Higher in protein, fiber, vitamins and minerals
Lower in carbohydrate & calories

This week don’t miss the PEACHES & CREAM ‘OATS,’ which happens to be made with a secret ingredient, and it’s not oats! This is a fabulous way to start your day (or end it), especially if you are suffering from diabetes, metabolic disorder, thyroid issues, are sugar sensitive, or want to lose weight. This is a perfect alternative to oatmeal if you are gluten -free or following a paleo or primal lifestyle. Come & learn about the many options & substitutions that are possible with this hearty breakfast to nourish your body & your creativity in the kitchen! Enjoy a sample, product discounts, and Laura Madden Lifestyle healthy Q & A time.

■ 1/4 cup coconut flour
■ 1/2 cup coconut milk
■ 1/2 cup water
■ 1/2 ripe banana, thinly sliced*,
optional
■ 1Egg
■ Salt, Cinnamon, Vanilla, liquid stevia- as desired
■ 1/2 C chopped peach**
■ Berries for topping, optional

* Used Honeyville Farms freeze-dried bananas
**Used Honeyville Farms freeze-dried peaches

In a pot over medium heat combine coconut flour, coconut milk, water, peaches, and thinly sliced banana (if using). Stir continuously until the banana has fully incorporated into a smooth texture. Crack the egg into the pot and continue to stir until fully combined.
Add a pinch of salt, generous sprinkle of cinnamon, and vanilla as desired. Stevia is optional if a sweeter taste is desired (5-8 drops). Continue cooking until an oatmeal or porridge-like texture has been reached, about 3-4 minutes. Do not overcook or it will become dry. Place in a bowl and top with fruit. Finish it with a drizzle of coconut milk, nut butter, and/ or maple syrup or honey.

adapted from http://www.katiekdid.com

CHANGE IS POSSIBLE
Feel lighter, happier and more confident!

Maybe you’ve been saying YOU “know what to do, but just can’t do it!”

This is a gentle detox, where we eat REAL FOOD, and plenty of it! This is the prefect starting point for lasting weight-loss & behavior change. For 7 days, I will guide you, eating endless whole foods as you tap into the innate wisdom of your body and start releasing toxins and unwanted weight.

Click here for details on the TRUE FOOD 7 DAY DETOX FOR BEGINNERS!

This was such an inspiring afternoon! Not only did I get to share ideas, and healthy eats with 3 awe-inspiring women who I look up to, I also go to meet Frank Storino of Ahuacatlan Avocado Oil, and Jan’s mom, a gourmand herself! They were kind enough to let me speak & spread the good word about the benefits of coconut oil & cocoa powder, and healthy living goodness!!
There is so much love & support out there for each of us to thrive & live in vitality & optimal health. Please check out the show, featuring chef Tess with her delicious food each Saturday!!

2 ½ C blanched almond flour*
1/4 t sea salt
1/4 t baking soda
1/2 t Honeyville Farms Chef Tess Bakeresse Wise Woman of the East spice (or cinnamon)
1 T Butterscotch Flavoring**
1/2 C organic unrefined coconut oil, softened
3 T raw organic coconut nectar, or raw honey***
1/2 T vanilla
1/4 t liquid stevia, optional
1 t Bakery Emulsion (optional)****
1-2 T water (if dough appears too dry & crumbly)

*HONEYVILLE FARMS BRAND BLANCHED ALMOND FLOUR FOR BEST RESULTS
**Used Mix-A-Meal brand butterscotch powdered flavoring @ HONEYVILLE FARMS
***If sweeter taste is desired, omit water, & +1T extra sweetener of choice
****Used Honeyville Farms Princess Cake&Cookie brand

Preheat oven 350 degrees.
Soften coconut oil if not already. Mix dry ingredients. Mix wet ingredients, except water. Combine the two mixtures. Add water if batter is too dry & flaky- should be the consistency of normal cookie dough. Form dough into large ball on parchment lined baking sheet. Place 2nd piece parchment over dough and press dough into thin, even layer between the two sheets with your hands. Remove top layer parchment and score dough into squares. Bake 15+ minutes. Once cooled, break apart into small squares. Store in airtight container or jar in fridge.

If desired, top with frosting or topping of choice.

Check out local celebrity chef, Chef Tess Bakeresse, Stephanie Petersen’s blog:

Chef Tess’ Chocolate Raspberry Cappuccino Bark
adapted from Laura Madden’s Vegan Chocolate bark
For full recipe, see blog.
1/2 cup Coconutreat Raw Organic Coconut Oil
2-3 droppers full liquid stevia (I prefer the flavor of Sweetleaf.com)
1/2 tsp Natural Madagascar vanilla bean paste OR double strength vanilla
1/4 tsp LorAnn cappuccino-flavored oil or 1T espresso powder (I don’t use coffee)
1/2 cup organic raw baker’s cocoa
1 1/2 cup Freeze-dried Raspberries
1/2 cup Freeze-dried Strawberry yogurt bites (optional. contains milk and sugar)

http://cheftessbakeresse.blogspot.com

Bark

1/4 Cup coconut oil, melted
2 T raw cacao or unsweetened cocoa powder
1/4 t cinnamon
1/4 t vanilla extract, optional
pinch sea salt
pinch chili powder or cayenne
few+ drops liquid stevia to taste

(if too thin, add additional cocoa powder)
Mix well.   Sprinkle sea salt on top, optional.  Freeze in a small glass container (should make a thin layer). 

AND…Who doesn’t LOVE Chocolate & Peanut Butter? Seriously!
Pair the bark with these Peanut butter crackers= Bliss a la Reese Peanut butter cups meets Healthy-LAURA-Nut

FREE Pre-detox q & a call, info, get signed up!

Please Join:

Date and Time:

Feb 27, 2013 04:00 PM – (US/Eastern)

Meeting Wall:

http://www.startmeeting.com/wall/828-304-136

US Toll Number:

(530) 881-1212

Meeting ID:

828-304-136

Instructions:

At the scheduled date and time of the meeting, dial into the conference line. When prompted, enter the meeting ID, followed by the pound key. To join the online meeting, click on the meeting link listed above, then press “Join”. On the next page, complete your name and email address, then press “Submit”. The system will guide you through the process of downloading the meeting dashboard to participate in the online meeting.

To ensure easier access to your meeting at the scheduled time, we recommend downloading the StartMeeting software in advance. Click Download to launch a wizard to download the meeting dashboard.

For 24/7 customer service please call (800) 644-9070

So, I suggest starting with the ones YOU LOVE & include those as often as you can. Keep the kitchen stocked with those fruits & veggies. SEEK SUPPORT from friends & family. Maybe a cooking class. Today with all the options technology offers, you may even find an online class, as well as dozens of resources to keep your creative juices flowing, and to avoid boredom & burnout. A simple google search delivers hundreds of FREE recipes right at your fingertips! Maybe join a local CSA, check out your farmer’s markets, or local farms. My blog as well is a FREE resource for you to stay the course, which I am adding to daily. KEEP IT SIMPLE! START WITH YOUR FAVORITES! START WITH WHAT YOU LOVE! THE 1ST DAY OF YOUR HEALTHY BEAUTIFUL LIFE STARTS HERE!!!

Have you gone gluten FREE, but still craving crackers??? Check out these peanut butter almond flour crackers! For me, THESE DID THE TRICK!! Not only are they Gluten free, but also, grain free, refined sugar & flour free, and trans fat free, which most all boxed, packaged crackers are not- even if the label doesn’t say so! Come enjoy samples, product discounts, and plenty of q & a time!!

@HIGHLY RECOMMEND HONEYVILLE FARMS BLANCHED ALMOND FLOUR
*used Honeyville Farms Chef Tess Bakeresse Wise Woman of the East seasoning
**used Honeyville Farms Crystal eggs
***Used 1/4 C Honeyville Farms freeze-dried raspberries.
****Natural Value has a guar gum free version

Beat Eggs in a bowl. Add wet ingredients. Mix dry ingredients. Add dry to wet ingredients & mix. Add up to 1/2 C additional coconut milk or water by Tablespoon if batter seems too dry, clumpy, or stiff, or add additional almond flour by teaspoonful if too soupy. Let batter sit for about 5 minutes.
Heat coconut oil or butter in pan over medium heat. Drop batter by
spoonfuls to make silver dollar sized cakes. Cook for approximately 2-3 minutes, or until bubbles start to pop on surface, flip pancake, and cook an additional 2-3 minutes or until firm and lightly browned to your liking.
Makes about 12 silver dollar size pancakes.

Serve hot with butter or coconut oil, coconut cream, or maple syrup, coconut nectar, or honey on top.

These pancakes freeze and reheat well. I like to make them ahead of time, freeze them & reheat in the toaster oven!

Delivered to Chez Vous Scottsdale every WEDNESDAY. Don’t miss out on my fresh baked CHOCOLATE CHIP GLUTEN FREE, GRAIN FREE, REFINED SUGAR FREE Almond flour cookies. Also sold directly through LAURA MADDEN LIFESTYLE.
Contact for additional flavors & to place your order today!

Overcoming sugar cravings is possible & IT IS WITHIN YOUR CONTROL! I believe this is true! IF IN DOUBT, REPLACE A SUGAR CRAVING WITH A VEGETABLE 1ST! START THERE, SEE WHAT HAPPENS!
I have lived this & now I’m helping others empower themselves with the tools, guidance, & accountability to conquer SUGAR CRAVINGS once & for all. And YES this is also a major piece to lasting weight loss & LOVING yourself slim!

This week at HONEYVILLE FARMS, I’ll be cooking up RASPBERRY ALMOND FLOUR PANCAKES Thursday, 2/21 at 10am.

These are super simple and perfect when you want a little something special for breakfast. This flourless wonder is not only

GLUTEN, GRAIN, & REFINED SUGAR FREE, but they are
low glycemic index,
Paleo & GAPS approved
higher in protein, fiber and vitamins and minerals
lower in carbohydrate & calories than the conventionally made flour-based pancake.

Learn about the benefits of cooking with almond flour as a healthy alternative to highly processed, nutritionally devoid flours. Enjoy a demo, taste, a product discount, and plenty of healthy q & a time with LAURA MADDEN!!!

INTERESTED IN TRYING YOGA, BUT STILL NOT QUITE SUTE IT’S FOR YOU? GO FOR IT! JUST DO IT! CHECK OUT A YOUTUBE VIDEO, GET INTO A CLASS, BRING A FRIEND. IT CAN’T HURT. ALWAYS START WITH A BEGINNER LEVEL CLASS IF YOU ARE IN FACT A 1ST-TIMER. THERE ARE SO MANY TEACHINGS OF YOGA, UNDOUBTEDLY THERE IS SOMETHING FITTING FOR YOU! IF YOU WANT STRENGTH & FITNESS WORK, TRY VINYASA, ASHTANGA, HATHA, FLOW, OR POWER. IF YOU WANT POSTURAL ALIGNMENT WORK, TRY AN IYENGAR CLASS. IF YOU WANT RELAXATION, TRY GENTLE, YIN, OR RESTORATIVE!

LISTEN TO YOUR BODY AND DON’T PUSH YOURSELF TOO FAR. ONE OF THE MAIN TENETS OF YOGA PHILOSOPHY IS AHIMSA, the sanskrit term for refraining from causing pain to any living thing, including yourself; DO NOT HARM; non-injury.

Please let me know if you need help getting started. I offer private 1:1 and group sessions, and teach in the Scottsdale area.

SPAGHETTI SQUASH SPAGHETTI

1 small spaghetti squash (about 3-4 pounds)

Preheat oven 375F. Pierce squash a few times with sharp paring knife (to let steam escape). Bake spaghetti squash for approximately 60 minutes*, or until a paring knife pierces easily through skin with little resistance. Let squash cool for 10 minutes. Cut squash in half, lengthwise. Use a fork or spoon to remove and discard the seeds. Using a fork, scrape deep down in the squash, from which long, lovely strands will result. If the squash seem difficult to scrape, return the squash to bake for an additional 10 minutes.
*Baking time really depends on how big your squash is – try to get the smallest one, especially if you’re only feeding 4 or less people. It’s ready if you can pierce the squash with a paring knife with little resistance.

Heat a large saute pan over medium heat, with butter, olive oil, coconut oil, or any cooking oil of choice, or simply a few Tablespoons of water if you are looking to cut calories. Add spaghetti squash strands, and any additional seasonings, marinara, or sauce of your choice. Toss well, & top with fresh chopped parsley & / or basil, sea salt & pepper. The spaghetti squash may have a slight crunch (vs. mushy texture) – but if you like it softer, cover the pan and cook until desired texture is reached.
There are no limits other than your imagination of what you can dress this with, as the squash will take on any flavor you pair it with!
HAVE FUN!

If you don’t have a favorite marinara sauce, this is a super simple variation I put together using Honeyville farms products for a cooking class at the Honeyville Farms test kitchen in Chandler, AZ, which by the way, is an AMAZING place if you have not yet heard about it!

MARINARA SAUCE

1 cup Honeyville Tomato Powder
1/4 cup Honeyville Freeze Dried Onions
1/4 cup Honeyville Freeze Dried Bell Peppers
1/4 cup Honeyville Freeze Dried Mushrooms
2 T Chef Tess Romantic Italian Seasoning
1/4 t chili powder, opt.
3+Cups water



Combine the dry ingredients in a medium- large size pot. 
Add 3 cups warm water (depending on how thick you want your sauce) and stir well, over low heat.
Stir sauce until heated through and vegetables are tender, approximately 10+minutes. ENJOY in any way you like, but is especially decadent served over steaming hot spaghetti squash spaghetti!

WELCOME TO LAURA MADDEN LIFESTYLE FITNESS & WEIGHTLOSS COACHING FREE Belly Fat Breakthrough Session!  

Contact me now if you are interested in scheduling YOUR FREE BELLY FAT BREAKTHROUGH SESSION.  IN THIS SESSION YOU will:

• IDENTIFY Roadblocks & challenges you’re experiencing
• GAIN CLARITY of your vision for your health, your weight, & your digestion.
• UNCOVER what might be stopping you, slowing you down or preventing you from having what you want. 
• CREATE a STRATEGY to move forward.

THIS OFFER IS FOR NEW CLIENTS ONLY.  (VALUE $125)

As you may know, I specialize in weight loss, emotional eating & fitness coaching, as well as helping women adjust to a gluten free, grain free, refined sugar free, whole foods diet.  If there is anything else I can assist you with, contact me NOW!

CH CH CH CH CHANGES…ARE YOU READY TO STEP INTO YOUR FULL POTENTIAL

Please Join:

Instructions:

At the scheduled date and time of the meeting, dial into the conference line.

When prompted, enter the meeting ID, followed by the pound key. To join the

online meeting, click on the meeting link listed above, then press “Join”. On the

next page, complete your name and email address, then press “Submit”. The

system will guide you through the process of downloading the meeting dashboard

to participate

in the online meeting.

To ensure easier access to your meeting at the scheduled time, we recommend

downloading the StartMeeting software in advance. ClickDownload to launch a

wizard to download the meeting dashboard.
For 24/7 customer service please call (800) 644-9070

VIDEO LINK

Please check out my friend & fellow gourmand Chef Tess Bakeresse, Stephanie Peterson, who re-posted my recipe on her BLOG, which is outstanding & MOST DEFINITELY ONE TO BOOKMARK for reference on everything cooking related!

Chef Tess Bakeresse

Laura Madden’s Gluten-Free Healthy Blueberry Cookie Bites
Posted: 06 Feb 2013 12:56 PM PST

One of my favorite foodies and health and wellness coaches named Laura Madden shared this great recipe on her website using my Wise Woman of the East spice blend. I really love how crips-tender the cookies are with the taste of a fresh blueberry muffin! Plus, they are gluten-free, low glycemic, clean eats!
Laura’s health and wellness services are outstanding!
Laura will be at my favorite Honeyville Farms AZ store tomorrow morning at 10 AM for a free great class on making coconut sandies that are just her style:
High protein
Paleo
Vegan
Very filling
Low glycemic index

Here is the last recipe she shared and it is just remarkably good!
BLUEBERRY COOKIE BITES
from LauraMadden.Com

Picture via Laura Madden.Com
2 ½ C Honeyville blanched almond flour
¼ t sea salt
¼ t baking soda
1/2 T Chef Tess Bakeresse Wise women of the East spice (or cinnamon)
½ C organic unrefined coconut oil
3 T raw organic coconut nectar, raw honey, agave nectar*
1-2 T water (if dough appears too dry & crumbly)*
1 t Bakery Emulsion (optional)**
1/2 Cup freeze dried blueberries***
*If sweeter taste is desired, omit water, & +1T extra sweetener of choice
**Used LorAnn Princess Cake&Cookie brand
***Used Honeyville Farms brand

Preheat oven 350 degrees. Soften coconut oil if not already liquid form. Mix dry ingredients. Mix wet ingredients, except water. Combine the two mixtures. Add blueberries. Add water once mixed well, and add additional if batter is too dry & flaky- should be the consistency of normal cookie dough. Form dough into large ball on parchment lined baking sheet. Place 2nd piece parchment over dough and press dough into thin, even layer between the two sheets with your hands. Remove top layer parchment and with wet spatula or butter knife score dough into squares. Bake 15+ minutes. Once cooled, break apart into small squares. Store in airtight container or jar in fridge.There you go! Make some of Laura’s cookies! Better yet, go visit her class! I’ll be sitting in on it myself. I always love what she brings to the table! They are always awesome eats!Always My Very Best,
Your Friend Chef Tess

WATCH HERE! TRUE FOOD DETOX video

@HONEYVILLE FARMS ORGANIC COCONUT FLOUR HIGHLY RECOMMENDED FOR BEST RESULTS
*Use any flavored extract
**Use Honeyville Farms Chef Tess Bakeresse Wise Women of the East spice

Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Mix all wet ingredients together in a bowl. Add coconut flour, spices, and salt. The dough will be soft and slightly sticky. If too dry add 1-2 T water. Divide into small balls and flatten slightly on the baking sheet.
 
Bake until the edges are light golden, about 5-8 minutes. These over bake quickly, so keep an eye on them. Enjoy warm from the oven! 

Adapted from http://empoweredsustenance.com/

I hope you all will believe & embrace this, for it is true, and with this belief WE CAN CHANGE THE WORLD. Worth a try. Don’t you think?

When we give ourselves the space, tools, and accept the help we may need to work on our own “stuff”, everyone else benefits- everyone else’s lives improve- NOT JUST OUR OWN- because THE REST OF THE WORLD is getting the very best version of us that we can be. YOU CAN BE THE BEST YOU CAN BE. IT IS POSSIBLE. AND IT IS ALL WITHIN YOUR OWN HANDS. So, ask for help, accept help, get the help you need to get where you want to be- be it from a coach, personal trainer, mentor, pastor, teacher, whoever it may be. EVEN WHEN WE ARE ACCEPTING, WE ARE ALSO GIVING.

High protein
Paleo
Vegan
Very filling
Low glycemic index

We have a secret ingredient surprise we’ll be unveiling at this week’s class too! Nourish your creativity in the kitchen! Enjoy samples, product discounts & LAURA MADDEN LIFESTYLE healthy tips Q & A time.

Paleo Banana Bread – from Elana’s Pantry

Naturally sweetened Paleo banana bread is easy to make with low carb gluten free ingredients including almond flour.

3 bananas (about 1 ½ cups) mashed
3 eggs
1 tablespoon vanilla extract
1 tablespoon honey
¼ cup vegan shortening* (coconut oil or butter)
2 cups blanched almond flour**
½ teaspoon celtic sea salt
1 teaspoon baking soda

*Spectrum Organic Shortening is recommended
**Honeyville Farms blanched almond flour is recommended

Place bananas, eggs, vanilla, honey and shortening in a food processor
Pulse ingredients together.
Pulse in almond flour, salt and baking soda.
Scoop batter into a greased 7.5 x 3.5 magic line loaf pan
Bake at 350° for 55-65 minutes 30 minutes
Remove from oven and allow to cool

copyright © 2013 elana’s pantry. all rights reserved.
URL to article: http://www.elanaspantry.com/paleo-banana-bread/

2 ½ C almond flour (@ HONEYVILLE FARMS BLANCHED)
¼ t sea salt
¼ t baking soda
1/2 T Honeyville Farms Chef Tess Bakeresse Wild women of the East spice (or cinnamon)
½ C organic unrefined coconut oil
3 T raw organic coconut nectar, raw honey, agave nectar*
1-2 T water (if dough appears too dry & crumbly)*
1 t Bakery Emulsion (optional)**
1/2 Cup freeze dried blueberries***

@ HONEYVILLE FARMS BRAND BLANCHED ALMOND FLOUR FOR BEST RESULTS
*If sweeter taste is desired, omit water, & +1T extra sweetener of choice
**Used Honeyville Farms Princess Cake&Cookie brand
***Used Honeyville Farms brand

Preheat oven 350 degrees.
Soften coconut oil if not already liquid form. Mix dry ingredients. Mix wet ingredients, except water. Combine the two mixtures. Add blueberries. Add water once mixed well, and add additional if batter is too dry & flaky- should be the consistency of normal cookie dough. Form dough into large ball on parchment lined baking sheet. Place 2nd piece parchment over dough and press dough into thin, even layer between the two sheets with your hands. Remove top layer parchment and with wet spatula or butter knife score dough into squares. Bake 15+ minutes. Once cooled, break apart into small squares. Store in airtight container or jar in fridge.

This is an amazing substitution for store-bought, highly processed, & chemical-laiden hot chocolate, which I indulge in on occasion since it’s been pretty cold for us here in AZ! (in other words, in the 50s)

And the teeny amount of caffeine in the cocoa (1 Tbsp of raw cocoa= 8mg caffeine) is enough to give you a slight kick, so be careful drinking too close to bed. Other cocoa benefits include being high in magnesium and antioxidants! Also, since this is a sugar free treat, sweetened with stevia, your blood sugar will not be on roller coaster mode & your pancreas will be happy too!

Ingredients

1 cup water*
1-teaspoon alcohol-free vanilla extract
2 teaspoons unsweetened natural/ unprocessed cocoa or raw cacao powder**
1/4-1/2 teaspoon liquid stevia, to taste
1 pinch Himalayan pink salt (optional)

*If a creamier consistency is desired, substitute with unsweetened coconut milk, packed with metabolism boosting medium-chain fatty acids.
**Natural unprocessed cocoa is preferred to the Dutch processed; raw cacao contains less caffeine.

In small saucepan, boil water on stove. Remove from heat. Add remaining ingredients & stir well. Serve.

**FUN OPTIONS:
+pinch of cayenne pepper or chili powder
+few drops of peppermint extract

BLUEBERRY COOKIE BITES
(GLUTEN FREE, GRAIN FREE, REFINED SUGAR FREE)

This is a FREE class & all are welcome! This is one of Laura’s Loves- another gutless guiltless snack- by far one of the healthiest baked goods you could eat! We ALL need a special treat every so often! But compromising your health does not have to be part of the experience! Not only do the BLUEBERRY COOKIE BITES fit into a paleo-eating plan, but even a vegan diet too! Simple & fun to make in your own kitchen & a great baking project for little kids (and us bigger kids!). Come & learn about the many options & substitutions that are possible with this recipe to nourish your creativity in the kitchen! Enjoy samples, product discounts, and & LAURA MADDEN LIFESTYLE healthy tips Q & A time.

1/4 C coconut milk
1/4 C cashews*
2 large Medjool dates, halved, pitted**
1/2 C frozen bananas
1/2 T almond extract
1/2 T vanilla extract
2 C ice
1/4 t+ liquid stevia
pinch sea salt

*best soaked for at least 8 hours, drained,rinsed
**Best soaked at least 8 hours in 1/2 Cup water (blended in with dates)

In high-speed blender, blend 1st three ingredients, adding water from soaked dates. (use ice cream setting) Add remaining ingredients. (use milkshake setting) Blend additionally if needed until desired consistency is reached.
Garnish with mint leaves.
ENJOY!!

MINT-COCO MILKSHAKE

1/2 C coconut milk
1/2 C cashews*
3 large Medjool dates, chopped, pits removed**
2 T raw cacao nibs
1/4 C mint leaves, packed
1 T peppermint extract
1/2 t flaxseed meal
1 C ice
1/2 C frozen spinach
1/2 T+ liquid stevia
pinch sea salt
*best soaked for at least 8 hours, drained, rinsed
**Best soaked at least 8 hours in 1/2 Cup water (blended
in with dates)

In high-speed blender, blend 1st four ingredients, adding water from soaked dates. (use
ice cream setting) Add remaining ingredients. (use milkshake setting) Blend additionally
if needed until desired consistency is reached.
Garnish with mint leaves.
ENJOY!!

“The world is only a mirror. You will only see in the world what you’re prepared to see in yourself—nothing more and nothing less.”
— Robert Holden

THE PROBLEM STARTS WITH YOU (the not so great news).     THE PROBLEM ALSO ENDS WITH YOU- YOU ARE THE SOLUTION!!!! (the really great news). 

GET OUT & PLAY!     You’re perfect exactly as YOU are.

Prepare yourself for the upcoming Super bowl party snackfest with a gutless guiltless snack to indulge in & impress your friends with!  I’ll be baking GLUTEN FREE BAKED ‘PITA’ CHIPS with a hummus dip.  Who doesn’t love some hummus with chips?  Of course you do!  But if you’re like me, follow a gluten free, low sugar diet, you have no interest in compromising your health & consuming overly processed & refined foods.  Now it gets really exciting here!  I’ll demo just one of the many options in my tool box to substitute traditional pita or tortilla chips.  I’ll also prepare a simple hummus recipe to enjoy with our chips.   Bring your friends!  Enjoy samples, product discounts, & LAURA MADDEN LIFESTYLE healthy tips Q & A time.

BAKED ‘PITA’ CHIPS

1 package Honeyville Farms Dannel’s gluten-free pizza dough mix

1/4 C EVOO

1/2 t sea salt

1 t Italian seasoning or dried oregano*

pinch fresh ground black pepper

1+ C warm water

*Used Honeyville Farms Chef Tess Bakeresse Romantic Italian

Preheat oven to 425.  Line 1+ baking sheets with parchment paper.  Cut extra sheets for  rolling dough.

In a large mixing bowl, mix pizza dough mix, EVOO, and spices.  Slowly add water.  Mix until all ingredients are fully integrated.  Spilt dough into approximately 3 equal balls.  Place 1 ball of dough on a parchment lined baking sheet. Place 2nd sheet of parchment on top and roll out dough until evenly flattened.  Score dough into squares, rectangles, or any shape of your choice (get creative!), using a butter knife.  Bake approximately 10 min or until top slightly browns.  Dough in middle of pan may need extra time.  If so, break off outside pieces, put aside to cool, and allow remainder to cook a few minutes longer until done.  Let cool before serving.

HUMMUS

1 C Cannellini Beans*

1 C Mortgage Lifter Beans (Garbanzo or double cannellini)*

2 garlic cloves, crushed

3 T EVOO

fresh lemon juice of 2 lemons

1 bunch fresh parsley, chopped (approx. 1/2 C)

1 t sea salt

1/4 t black pepper

1 T Honeyville Farms Chef Tess Bakeresse Greek Olympian Spice (optional, or use other spice of choice)

*Used Honeyville Farms dried beans.  For best results soak overnight, drain, rinse, and boil until cooked through.

Using a food processor or high-powered blender, blend all ingredients until mixed well.  If too thick, add additional water until desired texture is reached.

ENJOY!

FREE CLASS at HONEYVILLE FARMS test kitchen this THURSDAY,  1/10/13, 10am!!!!

This is a FREE class, including demo, tasting, discussion, and product discounts.  Please feel free to drop in any time, as this is a casual setting, and will last approximately 1 hour.

CLASS @ HONEYVILLE FARMS  1/3/12, 10am!!!!

This is something very close to my heart! My family actually owns a pizzeria, but since going gluten free, I have only been able to indulge in the smell! Until I discovered Honeyville Farms’ Almond flour, started playing around, and came up with something best described as a rustic flat bread crust. This is crispy and does the trick! If you are gluten free, concerned with your blood sugar, or interested in losing weight (why not, it’s a New Year!), I highly suggest you come in for a taste & learn how you can do this on your own- you will be shocked at just how simple it is!!!

3 eggs

1/2 T EVOO

1 T Italian Seasoning (or blend dried oregano, parsley, garlic & thyme)

3 C Almond flour*

*HONEYVILLE FARMS BRAND BLANCHED ALMOND FLOUR FOR BEST RESULTS

Preheat oven 400 degrees.  Mix eggs and EVOO.  Add wet to dry ingredients.  Add Apple cider vinegar & mix until a dough forms. Separate into 4 balls.  Roll out to desired thickness.

Bake 10-12 minutes.  Add tomato paste, cheese, and any additional desired toppings.

Bake 10+ min, until crust starts to brown slightly.

Optional toppings:

fresh sliced tomatoes

fresh basil leaves

pepperoni slices

shredded cheese

sausage bits

chopped dates or dried apricots

anchovies

NEW YEAR, NEW YOU!  Lose the weight NOW!  Enter to win a FREE weight loss coaching session to take the extra weight off for good!

My advice:
Stay busy, Stay happy, Stay connected to You.

Give something to someone, Make something for someone, Help someone out.
Not only will it make you feel amazing, but it’ll keep your hands busy, so no chance you’ll be mindlessly over-eating!!

Examples of a few of my favorite gift creations from this year so far!

CREATE. CREATE. CREATE.…
Cravings disappear….
try it, it may work for you too.

Earlier this September we started a beautiful organic garden- lots of herbs, lettuces, chard, spinach- so much beauty!!  Unfortunately our house painter did not realize paint chips are “non-organic” substance!   After power washing our house, the beautiful garden was saturated with chips of paint!  Since I have had my share of heavy metal poisoning, I was not about to chancing a possible lead poisoning from this!  So out the garden went.  I’ll admit I did experience a slight mourning effect, knowing I gave these plants life from a speck of a seed.  Watching the spouts 1st break through the soil was a moving experience.  This may sound dramatic, but gardening has proven much more a spiritual & creative outlet than I thought possible!

Lately I’ve been trying to get more connected to my inner artist, and gardening is such a lost art!  Time truly disappears when I’m out in the dirt- seriously.  I feel completely in my creative flow!  And I love getting my hands dirty!   The skin on my hands actually glistens after I wash the dirt away.  The cheapest hand treatment I’ve heard of yet!

So we are officially on to garden #2.  And I felt so inspired this time around, I’ve started composting as well.  So far, so good.  Into week 2 and I’ve already got a few spouts breaking through!     THIS IS SO EXCITING!

This is off the charts on the good-for-your-health scale & so much better than anything store-bought- I PROMISE YOU!!  And way too EASY not to try it out for yourself!  If you’re more of a sweet girl, add more cinnamon & sweeter spice, maybe some stevia or honey if you’re really feeling the sweet tooth coming on.  If you’re more on the savory side, maybe add a bit of sage, cumin, curry, or chili powder.  Whoa. YUM!

CARROT GINGER APPLE SOUP

1/4 t EVOO

1 C Granny Smith apples, chopped*

1/2 t fresh ginger, minced

2 C carrots, chopped**

1/2 C yellow onion, chopped***

1 clove garlic, minced

2 1/2 C broth****

1 T cinnamon

1 t ground nutmeg

1 t dried thyme

1/2 t sea salt

1/4 t freshly ground pepper

*Can use Honeyville Farms freeze dried apples, rehydrated before measuring

**Can use Honeyville Farms dehydrated carrots, rehydrated before measuring

***Can use Honeyville Farms dehydrated green onions, rehydrated before measuring

****If using bone broth, soup will be significantly thicker.  Either add 2+Cups water, or substitute 1 C broth with water.

Heat EVOO in stockpot over medium heat.  Add apples, ginger, carrots, onion, and garlic.  Cook until onions have softened.  Add remaining ingredients & bring to a boil.  Reduce heat & simmer until carrots are soft.  **Note that if using Honeyville Farms freeze dried carrots, cook time will be significantly reduced.

Ladle soup into a high-powered blender.  Puree the soup until smooth or desired consistency is reached.  Adjust seasoning with salt & pepper or additional seasoning of choice.  Add more water or broth if soup is too thick.

GLAM CRACKERS

Gluten free, grain free graham crackers

1 egg

1 Tablespoon EVOO

½ C honey, coconut nectar

1/2 T vanilla

½ T almond extract (opt.)

1 T cinnamon

1 t nutmeg

¼ t ginger

¼ t cloves

2 C Blanched Almond flour

2 T coconut flour, sifted

¼ t sea salt

Preheat oven 375.

Beat egg & EVOO.  Add honey, vanilla, & spices.  Mix well.  Mix dry ingredients.  Mix dry into wet ingredients. Roll the dough into a ball and press between 2 sheets of parchment paper to ⅛ inch (approx.) thickness.  Remove top piece of parchment paper.  Transfer the bottom piece with rolled out dough onto baking sheet.  Cut dough into 2-inch squares with a knife or pizza cutter.  Bake 15+ minutes*, until lightly golden.  Let crackers cool on baking sheet for 30 minutes. Break apart. Serve.

Enjoy!

*Start checking after 15 min, as outer pieces may bake & brown before the remaining dough.  If browning occurs, break off those pieces and let cool while reaming dough bakes.

*options:

1) 1/3 C honey, ¼ t liquid stevia

2) ½ C honey, ½ t stevia

These muffins are unbelievably moist, you would be shocked they are a complete imposter of a traditionally baked muffin.  They are FREE OF GLUTEN, GRAINS, REFINED SUGAR, AND DAIRY.  PROOF That foods can taste unreal without unnecessary sugars and additives by getting creative with lots of spices.

Vegetarian & Paleo approved- I just LOVE when I come upon one of these- they are few & far between.

Recipe from The Whole Journey.

MUST TRY NOW.

2 1/4 CUP BLANCHED ALMOND FLOUR

1/2 t BAKING SODA

1/2 t SEA SALT

2 t CINNAMON

1 t NUTMEG

1/2 t ALLSPICE

1/2 t CLOVES

1/2 t GINGER

3 T COCONUT OIL

3 EGGS

3 T HONEY

2 T VANILLA EXTRACT

1 CUP CARROTS*

*I really enjoy using dehydrated carrots from Honeyville Farms.  Carrots are rehydrated before measuring.

Mix wet ingredients. Mix Dry ingredients. Mix together.  Fold in carrots.  If batter seems too dry & stiff, add extra water in 1 Tablespoon increments, though batter will be thick like cookie dough.  Spoon batter into muffin tins 1/2 full for smaller muffins, or 3/4 full for larger.

Cool completely before serving or frosting, if using.  These work great with the HOLIDAY FROSTING shown below, previous blog post.

I have to admit this brings back serious childhood memories of a frosting obsession!!!!! If only that stuff on the grocery store shelves was as nourishing as this homemade version. Please give it a try & let me know how it goes. I am open to a bake off challenge any day…Betty Crocker are you out there?

1/2 Cup Organic butter or Organic palm shortening, softened
1 Cup palm sugar, erythritol, granulated honey, powdered
2 T coconut milk (room temp.)
1/2 Cup sweet potato, or winter squash of choice, smoothly mashed**
2 t vanilla extract
1/4 t sea salt
1/4 t cinnamon
1/2 t stevia extract
1/2 T lemon juice

**I’ve used freeze dried sweet potatoes, a Honeyville Farms product, powdered in a spice grinder before measuring a 1/2 Cupful.

First, powder the sweetener of choice in a spice grinder.
Cream the softened butter or shortening with the powdered sweetener. Add sweet potato & coconut milk. Mix well. Add vanilla, stevia, salt, cinnamon. Mix well. Add lemon juice. If frosting seems too dry or thick, add up to 1 T extra lemon juice in 1/2 T increments &/ or add up to 2 T coconut milk in 1T increments. If frosting does not seem smooth and fluffy enough, use a hand blender until desired consistency is reached, though hand whipping with a spoon should be sufficient, & you’ll burn a few more calories in the process!

I created this irresistible pumpkin pie on the spur of the moment on Thanksgiving day, only because I was practicing my new almond flour pie crust and had one I just had to fill with something, along with way too much squash and sweet potatoes than we could eat! Other than baking the squash(s), & the crust, this is entirely no-bake, gluten-, grain-, dairy-, & refined sugar-free! FUN! And it turned out so great even my husband eats it (he actually doesn’t even eat pumpkin pie, but he’ll eat this!)

½ C dates, chopped
¼ C coconut nectar or honey
¼ C raw cashews
1 T cinnamon
1 T vanilla
1 T allspice
2 t ginger
pinch of sea salt
1 C frozen banana, sliced
3 C pumpkin, winter squash, sweet potatoes, baked*
3+ T water *

*used 2 C butternut squash + 1 C sweet potato
* The water content of pumpkin or squash will effect the consistency. If using canned pumpkin puree, it likely contains more water than a fresh baked winter squash. My preference is a mix of fresh baked squash &/or sweet potato, a drier squash, therefore it is necessary to add water as needed.
Using a high speed blender, such as a Vitamix or BlendTec, or a food processor, pulse dates, nectar, cashews, and spices until pureed. Add banana, blend. Add pumpkin, blend until completely mixed. (if using a BlendTec, complete blending with 10+ sec on “soup” option). Pour into piecrust of choice. Shown here with Simple Almond flour crust.

This week I’ll be demonstrating an apple pie with gluten-free, grain-free pie crust, made with Honeyville Farms blanched almond flour. I am so excited to share this recipe, since it is a much healthier variation on the traditional crust made with refined, highly processed, high glycemic index flours. If there is a healthier option out there, why not take advantage of it? That’s what I was thinking when I came up with this recipe, which is an adapted version of many other almond flour crusts out there. I hope you will try it out on your own & share with lots!

Simple almond flour Crust

2 Cups Honeyville Blanched Almond Flour
¼ C softened unsalted organic butter, or organic palm shortening
¼ t sea salt
½ t baking soda
1 T vanilla extract
1 T water
2 T maple syrup, honey, or coconut nectar (OPTIONAL)

Preheat oven 350.
In a medium bowl, combine almond flour, baking soda & salt.
In a small bowl, cream butter. Blend in vanilla.
Stir dry ingredients into wet. Blend with a fork.
Add water plus additional if too dry.
Form dough in to a ball.
Pat dough into a 9½-inch glass pie dish.
Bake at 350° for 15+ minutes, until golden brown.

Simple apple pie filling

3 Large Jonagold Apples (or your choice)
¼ C raw coconut sugar, granulated honey, or granulated sugar of choice
¼ t sea salt
1 T cinnamon
1 T allspice
juice of 1 lemon

For the apple pie, prepare 2 separate batches of crust. Roll 2nd batch of pie crust dough into a ball and place between 2 pieces of parchment paper. Rollout dough evenly into a flat circle. Peel top layer of paper & put aside.
Core & cube apples into 1/2 – 1’’ pieces. In large bowl, mix all ingredients until evenly distributed. Pour apples into piecrust lined pie plate. Carefully place 2nd crust over apples, as crust will be delicate. Peel paper off & form dough on top as needed. Poke half dozen holes in top. Tent pie with aluminum foil. Bake for 15 minutes. Remove foil & continue baking additional 10+ minutes or until golden brown.

ENJOY the goodness & know you are doing your body good!!!
Desert redefined! Indulge intelligently!

1 avocado
1 banana (frozen) (small-medium)
12 dates approx. (room temp.)
½ C frozen spinach
½ C raw cashews
¼ C coconut nectar, honey, or maple syrup
1 T almond extract
juice of half a lemon (2-3 T)
1 t cinnamon &/or allspice
pinch salt

Blend in Vitamix, Blendtec, food processor, or other high-powered blender until well blended. Pour into piecrust of choice.
Shown here with Simple Almond flour crust.

Simple almond flour Crust

2 Cups Honeyville Blanched Almond Flour
¼ C softened unsalted organic butter, or organic palm shortening
½ t sea salt
½ t baking soda
1 T vanilla extract
1 T water
2 T maple syrup, honey, or coconut nectar (OPTIONAL)

In a medium bowl, combine almond flour & salt
In a small bowl, combine butter & vanilla
Stir wet ingredients into dry.
Add water plus additional if too dry.
Form dough in to a ball.
Pat dough into a 9½-inch glass pie dish.
Bake at 350° for 15+ minutes, until golden brown.

I’ll be cooking up Pumpkin Snickerdoodles this Thursday, 11/8 at 10am, at Honeyville Farms, Chandler. These are super simple and perfect when you are entertaining or want a little something special for the holiday season.

And they just happen to be:
GLUTEN, GRAIN, REFINED SUGAR FREE
low glycemic index
higher in protein, fiber and vitamins and minerals
lower in carbohydrate & calories than those conventionally made with wheat wheat flour.
Come learn about the benefits of cooking with almond flour as an alternative to highly processed, toxically treated, & nutritionally devoid wheat flour! Enjoy a demo, taste, and a product discount.

This is a FREE class, and will conclude by 11am.
If you are free that morning, I hope you can join me.

Honeyville Farms
33 South 56th Street- Ste 1
Chandler, AZ 85226

http://local.honeyvillegrain.com/chandler-retail-store.html

480-785-5210

Recipe:

Pumpkin Snickerdoodles – Paleo, Grain Free, Vegan
Prep time: 10 mins
Cook time: 13+ mins
Total time: 23 mins
Serves: 15

Ingredients
• 2 cups Honeyville Farms blanched almond flour
• 1 teaspoon Wise Woman of the East spice mix, (or cinnamon/ nutmeg)
• ¼ teaspoon salt
• ¼ teaspoon baking soda
• ½ cup fresh pumpkin puree
• 3 tablespoons melted coconut oil
• 3 tablespoons coconut nectar,
• 1 teaspoon vanilla
• 2 tablespoons raw coconut crystals (granulated coconut sugar)
• 1 teaspoon Wise Woman of the East spice mix, or alternative

Instructions
1. Preheat oven to 350 degrees.
2. In a medium bowl, whisk the flour, spice mix, salt, and soda.
3. Mix the wet ingredients (make sure your pumpkin is room temp so the coconut oil does not harden!)
4. Mix the wet mixture into the dry mix and blend. The mixture will be stubborn, work it to moisten everything well.
5. Roll the batter into 14-16 cookies, roughly golf ball size.
6. Mix your sugar/spice coating in a small bowl.
7. Roll each ball into the mixture, and place on a parchment lined cookie sheet. Flatten ball slightly.
8. Bake for 12-15+ minutes until bottoms are golden.
9. Cool on cookie sheet for 10 minutes, remove and store in an airtight container.

And they just happen to be:
GLUTEN, GRAIN, SUGAR FREE
low glycemic
higher in protein, fiber and vitamins and minerals
lower in carbohydrate & calories than the conventionally made wheat wheat flour pancake.
Learn benefits of coconut flour as an alternative to highly processed, nutritionally devoid wheat flour- not to bash wheat, but it is just not high-quality food! Enjoy a demo, taste, and a product discount.

SWEET POTATO PROTEIN PANCAKES

2 organic, pasture raised eggs
1 T vanilla extract
1+ C water

½ C Honeyville Farms freeze dried sweet potatoes
¼ C Honeyville Farms organic coconut flour*
1 T Honeyville Farms Wise Women of the East seasoning, or cinnamon & nutmeg mixture
¼ t baking powder (aluminum free)
¼ t baking soda
¼ t sea salt

* HONEYVILLE FARMS ORGANIC COCONUT FLOUR RECOMMENDED FOR BEST RESULTS
Using either a Vitamix, food processor, or blender, powder freeze dried sweet potatoes. Sift coconut flour.
Beat Eggs in a bowl. Add vanilla extract & water. Mix dry ingredients. Add dry to wet ingredients & mix. Add
water by Tablespoonful if batter seems too dry or stiff, or add additional coconut flour by teaspoonful if too
soupy. Spray pan with cooking spray or heat oil or butter, if using, over medium heat. Drop batter by
spoonfuls. Cook for approximately 2-3 minutes, or until bubbles start to pop on surface, flip pancake, and cook
an additional 2-3 minutes or until firm and lightly browned to your liking.

Serve hot with butter, coconut oil, coconut nectar, or honey.
*To make it fluffier, whisk the egg whites separately then fold into the batter at the end.

Scottsdale Health Cover August 2012

Break the Habit- p2 Laura Madden