One of the most powerful things you can do on a daily basis for your long-term health and well-being is to cook most of your meals at home with whole food-based ingredients. The second step in taking control of your health and using food as medicine, is to remove the foods or food groups that are irritating your immune system.
I absolutely love baking with buckwheat flour. It has a robust, earthy flavor and impressive nutritional profile. Paired with a high-quality raw cacao powder and extra virgin olive oil, you get a phytonutrient-rich healing dessert! Both buckwheat flour and cacao powder are rich sources of flavonoids and polyphenols. These compounds have numerous beneficial impacts on different systems in the body. Did you know that polyphenols interact with the gut microbiota and act as prebiotics for beneficial bacteria?
It's not easy coming up with a whole food-based frosting that is as nutritious as it is tasty, but way back in 2010 I came up a sweet potato icing recipe based off of the ingredients I was using in the liquids for this Buckwheat Cinnamon Roll Recipe.
I adore cranberries as you probably already know if you've been reading my blog. This healthy cranberry orange upside down cake recipe isn't very rich or sweet. In fact I sweeten it with just a few tablespoons of maple syrup. It's plenty sweet for my family though.
Summer's bounty is here and needs to be preserved or used right away! What do you do to preserve the summer harvest of fruits and vegetables? For fruit, we freeze it, dehydrate it into fruit roll-ups or small pieces, make jam, make fun cakes or crisps, and just enjoy it fresh.
A few weeks ago, the night before Valentine's Day, my daughters asked me to make cupcakes and frosting to give out to their friends at school. I had an idea to make a healthy frosting using almond butter and coconut oil. Thinking that I needed to chill the frosting for a while before spreading it onto the cupcakes, I made it first.
This scrumptious gluten-free, grain-free, sugar-free, and dairy-free coffee cake recipe comes from Kelly Brozyna's new cookbook,
I am sharing a favorite allergy-free cupcake recipe today! This chocolate cupcake is light, moist, easy to make, and has a mild chocolate flavor. The great thing about this recipe is the fact that all children love it, gluten-free or not. This recipe is perfect to serve for a children's birthday party.
Last week I received an email from the President of Omega Nutrition. You all know of this company right? They are most well-known for their flax seed and coconut oils.