1/2 cup Unsweetened Vanilla Almond Milk OR Coconut milk
2 tbsps of chia seeds
1 tbsp of raw cacao or unsweetened cocoa powder
1 tbsp of Xylitol or a few pinches of Stevia (Xylitol can have a laxative effect)
1/2 tsp ground cinnamon (optional)
1/4 tsp sea salt
Add ins: 1 tsp vanilla extract
Strawberries (diced for topping)
Powdered Ginger for topping
Add in your liquid of choice, chia seeds, cacao, sweetener, cinnamon and sea salt in a small bowl stir well. Now add in your vanilla extract. Stir again. You can add to a smaller jar or leave in the bowl. This is a small personal serving. You will then wait for it to set, (3 to 4 hours or overnight) and then you can top with diced berries and ginger! 🙂
Rice Pudding (Slow it down!)
1 tbsp of coconut oil
1 cup of white cooked rice (Using this kind of rice is best for any diarrhea issues)
1 tsp cinnamon
1 tsp ginger
1 tsp vanilla extract
1/4 cup apple cinnamon tea (optional and let it cool a bit)
1/2- 1 cup dairy free milk of choice (coconut or vanilla almond milk with no sugar)
1 small apple, peeled and diced (Get rid of the peel when experiencing the diarrhea)
Cook your rice and boil water for tea so you can let it cool.
In a pan add in coconut oil. Let it melt a bit. Then add the cooked rice, cinnamon, ginger and vanilla.
Add your tea in, dairy free milk and bring to a simmer on medium heat. Peel your apple.
After about 5 minutes add it in and stir. Add more cinnamon or ginger to taste.
1 can coconut milk, at room temperature, organic is best You can get this at Natural Food Pantry
1/2 cup unsweetened Vanilla almond milk
2 eggs (use organic free run)
1 tsp. alcohol-free vanilla if you can find it
1 to 2 packets Stevia or 2 tsps of xylitol
1/2 tsp. nutmeg (freshly grated if you can!)
1 tbsp. cinnamon
In a blender, combine coconut milk, almond milk, eggs, vanilla, stevia or xylitol, the grated nutmeg and cinnamon. Blend on in the blender and chill right away. It is BEST served on the same day. You don’t want it to sit around for too long since there are not a lot pf preservative.
Add in a cinnamon stick for a special treat!
2. Dark Chocolate Pomegranate Bark
4 Bars of Organic Dark Chocolate 70% or higher
1/2 to 1 cup pomegranate seeds ( 1 deseeded pomegranate)
1/2 cup pepitas or pumpkin seeds
Melt the dark chocolate on low in a pot.
Mix half the arils of the pomegranate and the seeds into the pot and stir.
Line a pan with parchment paper.
Pour the chocolate onto the parchment and then top it with the rest of the arils and seeds.
Place in freezer for about 30 minutes to fully allow it to harden.
Cut it but you don’t have to worry about it being even at all. Serve right away and eat right away when serving to guests. Store anything unused in the fridge! 🙂
3. Grain Free Stuffing Using Bearbrook Farms Sausages
2 Tablespoons coconut oil, butter or avocado oil
2 Ribs of Celery, chopped
2 Carrots, chopped
1 parsnips chopped
1 cup mushrooms chopped (omit if you don’t like mushrooms!)
1 sweet potato chopped finely
1 Tablespoon Fresh Rosemary, Chopped
2 tsp dried Sage
4 cases removed Wild Boar Sausage from Bearbrook Farms or crumbled wild boar burgers (works with any sausage)
Dash of chicken broth
1 chopped apple
1 tsp each of Salt & Pepper or to taste
Chop all you veggies celery, carrots, parsnips, mushrooms and sweet potatoes.
Melt butter or oil in a skillet & sauté chopped vegetables until they are soft.
Add crumbled Bear Brook Farm Sausage to the skillet & break apart with a utensil. *Feel free to pre cook the sausages and then peel off the casing otherwise cook in with veggies.
Add fresh chopped rosemary, and dried sage.
As you stir, the juices will absorb into the veggies. Let cook for about 30 minutes or until the sausage is cooked through.
Add a dash of broth to revitalize the flavours.
Once fully cooked add the chopped apple to the top and season with salt and pepper. SERVE!
Almond Flour Sugar Cookies
¾ cup coconut oil, butter or ghee, softened
¾ cup coconut sugar or xylitol (for a sugar-free version)
o Note: the coconut sugar darkens the cookie, the xylitol makes a lighter colour cookie- more similar to regular sugar cookies You can find ALL these sweeteners at Natural Food Pantry
1 TBSP vanilla
½ tsp. baking soda
½ tsp. sea salt
2 ¼ cup almond flour
½ cup coconut flour
1. In a large mixing bowl, blend together the coconut oil or butter, sugar, eggs and vanilla.
2. In a separate bowl, combine the dry ingredients, then slowing incorporate into the wet ingredients using the hand mixer.
3. Form the dough into a ball and cover with plastic wrap. Refrigerate for 30 minutes or overnight.
4. Preheat oven to 350F.
5. Sprinkle coconut flour onto a clean surface and roll the dough (with a rolling pin or wine bottle) until ¼ inch thick. You can use parchment paper on both sides to keep things clean. Cut out cookies using your choice of cookie cutters and place on a baking sheet covered in parchment paper. Repeat until all the dough is used.
6. Bake the cookies for 13 minutes, until golden.
Superpower Cranberry Sauce
3 cups of organic cranberries
1 cup water
¾ cups of maple syrup, honey, or xylitol (to make it sugar free)
1. Place all ingredients in a pot and bring to a boil, stirring regularly.
2. Once boiling, bring down to a simmer and simmer until mixture is thick, about 20 minutes.
3. Use warm, or refrigerate to use later.
We can get protection from the sun with the use of sunscreen, but it is also worthwhile to eat foods that offer natural sun protection.
Chocolate Avocado Ice Cream
• 1 can full fat coconut milk (has to be full fat, not low fat!)
• 1 ripe avocado
• ¼ cup raw cacao powder (Giddy Yoyo is our favourite!)
• ½ cup local Maple Syrup
• 1 tsp vanilla extract
1. Chill the coconut milk in the fridge for a couple hours (it’s a great idea to always have one in the fridge so you can make this anytime or the coconut milk whip cream).
2. Remove can of coconut milk from fridge, flip upside down and open it from the bottom (the coconut milk will separate into two sections- a solid and liquid). Scoop out the solid portion into a large bowl and beat with a hand mixer until soft peaks are formed.
3. In a blender or food processor, add the liquid portion of the coconut milk, the avocado, cacao, maple syrup and vanilla and blend until smooth.
4. Add the coconut cream to the avocado mixture and blend just until incorporated.
5. Place in a glass bowl or Tupperware in the freezer and freeze for at least 3 hours.
6. When ready to eat, take the ice cream out of the freezer for 20 minutes to allow to thaw enough to scoop. Enjoy!
Green Berry Iced Tea
The catcheins which is the active antioxidant property in green tea is a good source to aid in protecting the skin from the sun. Ingredients
• 4 cups water
• 4 bags green tea ( you can use berry flavoured if you like!)
• 2 teaspoons honey or 1 teaspoon of stevia
• 1 cup raspberries
• Lemon or lime slices
1. Bring 4 cups of water to boil in a large pot in a kettle, then removed from head.
2. Add tea bags and then cool to room temperature. This can take about an hour.
3. Add in your raspberries and stir.
4. Cut up lemons into thin slices.
5. Serve in a tall glass over ice with a lemon wedge for garnish.
Radish, Watermelon, Mint and Feta Salad
Research has shown that the lycopene source in watermelon is bioavailable and a good source to protect your skin from the sun rays!
• 4 cups (3-4 pounds) of watermelon, cut in about 1 inch cubes
• 15 red radishes, thinly sliced or chopped coarsely (depends on how much you love radishes!)
• 1/2 pound feta cheese, crumbled
• 12 mint leaves, finely chopped
• 3 tablespoons olive oil
• 1 tsp sea salt
• 6 twists of freshly ground black pepper
1.Cut up watermelon and place in a large salad bowl.
2 Cut up radishes and place in with watermelon.
3. Next break up your feta cheese and place in the large salad bowl with the watermelon and radish. Toss.
4. Chop your mint leaves and then add into the bowl!
5. In a separate bowl, mix oil, sea salt and black pepper.
6. Pour the mix on the salad and toss to coat!