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This recipe comes from the Canyon Ranch Kitchen and beside all its healthy benefits it is simply delicious!
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My first intention was to do raw food blueberry muffins. I saw the recipe and it sounded great. Unfortunately the dough became sticky and it was impossible to form little muffins out of it. So I decided to add more nuts and raisins, some honey as well as one caramel and chocolate layer. For the freshness and some more vitamines I added fresh fruits. The result: Some delicous caramel nut bars with chocolate and fresh fruits!
The recipe:
First you need all nuts you like (I took one cup of each walnuts, cashews, and peanuts)
You put the half of it in a blender and mix it until it becomes a sticky mixture. Then you add the other half with a spoon and mix it (manually) so that the sticky dough becomes a great nut dough.
Now you can add dried fruits which you have to chop up first. I took dates and raisins. Then you add a little pinch of himalayan salt, some honey and cinnamon (as you like). Before eating everything you should quickly press the crust into a plate and put it in the refridgerator.
For the Caramel I took some salted butter, which I melt together with sugar in a little pot. When the sugar gets the typical caramel color and there are no pieces left you can take the pot from the stove and put it over one side of the nuts mixture. Put it again in the fridge.
Last and very important thing: the chocolate. You can melt it eather in a bain-marie (you need some patience) or just for a minute into the microwave to melten it.
When the caramel-nut bars dried, you can turn them onto the caramel side, so that you can put the chocolate on the other side. If you like to add fruits too, you should slice them before putting the chocolate on it. When the chocolate is still liquid, you can put the fruits on. Now you just have to put it in the fridge and wait for the chocolate to cool and voilà! Easy recipe for delicious, healthy home-made nutbars!
This recipe is from sally fallon’s nourishing traditions.
Makes three cups
2 c fresh mint leaves
1 medium onion, peeled and coarsely chopped
4 cloves garlic, peeled and coarsely chopped
4 jalapeno chilies, seeded and chopped
2 T cumin seeds, toasted
2/3 c almonds, chopped
1 T sea salt
4 T whey
1 c filtered water
Place all ingredients except salt, whey, and water into food processor and pulse until finely chopped but not paste-like. place in a quart-sized, wide-mouth glass container (mason jar, etc) and press down tightly. mix salt and whey with water and pour into jar, adding more water if necessary to cover chutney. top of the chutney should be at least 1 inch below top of jar. cover tightly and store at room temperature for two days before transferring to fridge. this should be eaten within two months.
I did not have whey so I replaced whey by sea salt. It made the mixture too salty, thus I added half cup of mint and almond. After 3-4 weeks of fermentation, it was perfect! i love to put it on chicken, split pea soup, or black beans
Article written by David Zinczenko from The Huffington Post.
Spinach
It may be green and leafy, but spinach is no nutritional wallflower, and you know from reading Eat This, Not That!. This noted muscle builder is a rich source of plant-based omega-3s and folate, which help reduce the risk of heart disease, stroke, and osteoporosis. Bonus: Folate also increases blood flow to the nether regions, helping to protect you against age-related sexual issues. And spinach is packed with lutein, a compound that fights macular degeneration (and may help your sex drive). Aim for 1 cup fresh spinach or 1/2 cup cooked per day.
SUBSTITUTES: Kale, bok choy, romaine lettuce
FIT IT IN: Make your salads with spinach; add spinach to scrambled eggs; drape it over pizza; mix it with marinara sauce and then microwave for an instant dip.
PINCH HITTER: Sesame Stir-Braised Kale > Heat 4 cloves minced garlic, 1 Tbsp. minced fresh ginger, and 1 tsp. sesame oil in a skillet. Add 2 Tbsp. water and 1 bunch kale (stemmed and chopped). Cover and cook for 3 minutes. Drain. Add 1 tsp. soy sauce and 1 Tbsp. sesame seeds.
Yogurt
Various cultures claim yogurt as their own creation, but the 2,000-year-old food's health benefits are not disputed: Fermentation spawns hundreds of millions of probiotic organisms that serve as reinforcements to the battalions of beneficial bacteria in your body. That helps boost your immune system and helps provide protection against cancer. Not all yogurts are probiotic, though, so make sure the label says "live and active cultures." Aim for 1 cup of the calcium and protein-rich goop a day. And choose wisely: Use our Best and Worst Yogurts.
SUBSTITUTES: Kefir, soy yogurt
FIT IT IN: Yogurt topped with blueberries, walnuts, flaxseed, and honey is the ultimate breakfast -- or dessert. Plain low-fat yogurt is also a perfect base for creamy salad dressings and dips.
HOME RUN: Power Smoothie > Blend 1 cup low-fat yogurt, 1 cup fresh or frozen blueberries, 1 cup carrot juice, and 1 cup fresh baby spinach for a nutrient-rich blast.
Tomatoes
There are two things you need to know about tomatoes: Red are the best, because they're packed with more of the antioxidant lycopene, and processed tomatoes are just as potent as fresh ones, because it's easier for the body to absorb the lycopene. Studiesshow that a diet rich in lycopene can decrease your risk of bladder, lung, prostate, skin, and stomach cancers, as well as reduce the risk of coronary artery disease. Aim for 22 mg of lycopene a day, which is about eight red cherry tomatoes or a glass of tomato juice. For the best picks in the produce aisle, click here.
SUBSTITUTES: Red watermelon, pink grapefruit, Japanese persimmon, papaya, guava
FIT IT IN: Pile on the ketchup and Ragú; guzzle low-sodium V8 and gazpacho; double the amount of tomato paste called for in a recipe.
PINCH HITTER: Red and Pink Fruit Bowl > Chop 1 small watermelon, 2 grapefruits, and 1 papaya. Garnish with mint.
Carrots
Most red, yellow, or orange vegetables and fruits are spiked with carotenoids -- fat-soluble compounds that are associated with a reduction in a wide range of cancers, as well as reduced risk and severity of inflammatory conditions such as asthma and rheumatoid arthritis -- but none are as easy to prepare, or have as low a caloric density, as carrots. Aim for 1/2 cup a day.
SUBSTITUTES: Sweet potato, pumpkin, butternut squash, yellow bell pepper, mango
FIT IT IN: Raw baby carrots, sliced raw yellow pepper, butternut squash soup, baked sweet potato, pumpkin pie, mango sorbet, carrot cake
PINCH HITTER: Baked Sweet Potato Fries > Scrub and dry 2 sweet potatoes. Cut each into 8 slices, and then toss with olive oil and paprika. Spread on a baking sheet and bake for 15 minutes at 350°F. Turn and bake for 10 minutes more.
Blueberries
Host to more antioxidants than any other North American fruit, blueberries can help prevent cancer, diabetes, and age-related memory changes (hence the nickname "brain berry"). Studies show that blueberries, which are rich in fiber and vitamins A and C, also boost cardiovascular health. Aim for 1 cup fresh blueberries a day, or 1/2 cup frozen or dried. Try this amazing blueberry smoothie!
SUBSTITUTES: Acai berries, purple grapes, prunes, raisins, strawberries
FIT IT IN: Blueberries maintain most of their power in dried, frozen, or jam form.
PINCH HITTER: Acai, an Amazonian berry, has even more antioxidants than the blueberry. Try acai juice from Sambazon or add 2 Tbsp. of acai pulp to cereal, yogurt, or a smoothie.
Black Beans
All beans are good for your heart, but none can boost your brain power like black beans. That's because they're full of anthocyanins, antioxidant compounds that have been shown to improve brain function. A daily 1/2-cup serving provides 8 grams of protein and 7.5 grams of fiber. It's also low in calories and free of saturated fat.
SUBSTITUTES: Peas, lentils, and pinto, kidney, fava, and lima beans
FIT IT IN: Wrap black beans in a breakfast burrito; use both black beans and kidney beans in your chili; puree 1 cup black beans with 1/4 cup olive oil and roasted garlic for a healthy dip; add favas, limas, or peas to pasta dishes.
HOME RUN: Black Bean and Tomato Salsa > Dice 4 tomatoes, 1 onion, 3 cloves garlic, 2 jalapeños, 1 yellow bell pepper, and 1 mango. Mix in a can of black beans and garnish with 1/2 cup chopped cilantro and the juice of 2 limes.
Walnuts
Richer in heart-healthy omega-3s than salmon, loaded with more anti-inflammatorypolyphenols than red wine, and packing half as much muscle-building protein as chicken, the walnut sounds like a Frankenfood, but it grows on trees. Other nuts combine only one or two of these features, not all three. A serving of walnuts -- about 1 ounce, or 7 nuts -- is good anytime, but especially as a post-workout recovery snack.
SUBSTITUTES: Almonds, peanuts, pistachios, macadamia nuts, hazelnuts
FIT IT IN: Sprinkle on top of salads; chop and add to pancake batter; spoon peanut butter into curries; grind and mix with olive oil to make a marinade for grilled fish or chicken.
HOME RUN: Mix 1 cup walnuts with 1/2 cup dried blueberries and 1/4 cup dark chocolate chunks.
Oats
The éminence grise of health food, oats garnered the FDA's first seal of approval. They are packed with soluble fiber, which lowers the risk of heart disease. Yes, oats are loaded with carbs, but the release of those sugars is slowed by the fiber, and because oats also have 10 grams of protein per 1/2-cup serving, they deliver steady, muscle-friendly energy. Or have a sandwich, from our list of the Best and Worst Breakfast Sandwiches.
SUBSTITUTES: Quinoa, flaxseed, wild rice
FIT IT IN: Eat granolas and cereals that have a fiber content of at least 5 grams per serving. Sprinkle 2 Tbsp. ground flaxseed on cereals, salads, and yogurt.
PINCH HITTER: Quinoa Salad > Quinoa has twice the protein of most cereals, and fewer carbs. Boil 1 cup quinoa in 2 cups of water. Let cool. In a large bowl, toss it with 2 diced apples, 1 cup fresh blueberries, 1/2 cup chopped walnuts, and 1 cup plain fat-free yogurt.
With Autumn finally arriving, there is nothing nicer than sitting outside on my porch in the cool breeze with a cup of hot tea in hand. Hot tea is the perfect complement to the cool weather, and there are so many ways to spice it up. Here is one of my favorite hot tea recipe for sipping on a cool autumn morning.
This is a fantastic apple based tea. You won’t need tea bags for this recipe as the apple is the core of the tea.
Directions: Dice the apples and mash lightly with a fork in the bottom of a mug. Add the rest of the dry ingredients on top. Pour the 1 cup of boiling water over the apples and spices and stir. Allow to simmer in the boiling water for about 5 minutes then top with whipped cream and enjoy.
Cinnamon is more than the brown powder that seasons morning toast. If steeped as a tea, it is said to have several medicinal and health benefits. This spicy, highly fragrant tree bark is native to south Asia and the Middle East. According to Home Remedies Web, the most common types are Ceylon and Cassia. When infused with hot water, these cinnamon varieties aid both the body and mind.
A boiled combination of cinnamon and water boost the body's immune system and speed recovery. Taken in regular doses, cinnamon tea may help to reduce inflammation from arthritis. Cinnamon contains cinnaldehyde, an anti-clumping and anti-coagulant that can help keep circulation going to reduce swelling. A common ingredient in hot toddies and mulled cider, cinnamon is one of the go-to ingredients for warming comfort during cold winter months. Cinnamon tea is a direct, flavorful way to get that heating sensation without the sugary sweetness of chewing gum or candy. Article from: socialmoms.com
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Eat Chocolate, Lose Weight. If the title of the new weight-loss book from neuroscientist Will Clower, Ph.D., isn't enough to grab your attention, its promise might: Eat chocolate 20 minutes before and five minutes after lunch and dinner to cut your appetite by up to 50 percent.
Um, what? This set off our "this has got to be too good to be true" alarm, so we did some digging to find out if the chocolate diet really holds any weight.
MORE: How Chocolate Can Help you Lose Weight
It turns out, the sweet stuff can fight sugar spikes. In one study from the University of L'Aquila in Italy, people who ate a candy bar's worth of dark chocolate once a day for 15 days in a row decreased their potential for insulin resistance by almost 50 percent.
While researchers credit flavonoids for reducing insulin resistance, weight-loss specialist and board-certified internist Sue Decotiis, M.D., notes that dark chocolate also contains healthy fats, which slow the absorption of sugar into the blood stream. That helps prevent the dreaded insulin spike, which is famed for shuttling sugar straight into your fat cells. "Insulin spikes turn off your body's fat-burning mechanisms and make you hungry again several hours later," she says. Over time, they can also lead to insulin resistance and diabetes.
MORE: Health Benefits of Chocolate
Meanwhile, Swiss scientists have found that dark chocolate reduces the metabolic effects of stress, and University of Copenhagen researchers have shown that dark chocolate curbs cravings for sweet, salty, and fatty foods alike.
And that brings us to the fine print: This only works if you reach for dark chocolate (i.e., types that are made up of at least 70 percent cacao). "White and milk chocolate has a lot of added sugar and contains milk (also a type of sugar), while dark chocolate has less added sugar, contains monounsaturated fatty acids, and has a bittersweet taste that reduces the amount you eat," says Decotiis.
Plus, while it's hard not to take chocolate's weight-loss benefits as an excuse to pound chocolate bars like they're going out of style, Clower says each helping should be no bigger than the end of your thumb. Eat more than that, and not only could you overload on sugar and fat, but you could also ruin your dinner, says Decotiis.
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