I love to bake, and I love to celebrate the holidays; so finding food that is special, fun to make, and fun to eat as well as nourishing can be a challenge. This recipe for gluten-free and egg-free ginger snaps is one that I adapted from Nourishing Traditions. I liked that it used sprouted crispy almonds and arrowroot flour, making it easier to digest. I also appreciated that Rapadura was used for a sweetener, but I couldn’t fathom a gingersnap without molasses. And all things seem to be better with chocolate. So, I took the original recipe and tweaked it a bit. They will forever be on our list of Christmas cookies to make each year! [by Jenny Cazzola]
We’ve been so excited to bring you this recipe. My daughter and I have been planning our week around it. No kidding! My friend Diana from My Humble Kitchen came out with her new cookbook, Nourishing Cookies for a Healthy Holiday. It’s gorgeous and includes 10 naturally sweetened cookie recipes. My daughter looked through the book, figuring which cookie she’d like to make first. Then Diana gave us permission to make and share the no-bake coconut snowball cookies, so we knew just what to do. And here they are! So beautiful, right? And incredibly easy (no-bake). And delicious. Just what you want in a cookie!
When my daughter’s birthday rolled around early this fall, she wanted to have a no-bake cheesecake. We’ve made no-bake cheesecakes before, but always in the spring and summer when fresh fruit abounds. As I was looking at various recipes one morning, it hit me — it’s fall, so skip the fruit altogether and instead add pumpkin! My daughter loved this idea, and so I worked with a favorite recipe of ours and came up with this deliciously creamy Pumpkin Cheesecake Mousse Pie. [by Christy Greer]
Ask your doctor, your mom, and a stranger on the street if apples are healthy for you and you’ll get the same answer. Absolutely. In fact most people would look at you a little weird if you questioned it. Don’t they say, “an apple a day keeps the doctor away”? I hate to make your fantasy world come to a screeching halt, but here goes… Also in this post, you’re invited — to a Facebook party on Fri, Nov 1 where we’re giving away $1000+ in prizes, including my new book, The Sweeter Side of Candida. [by Paula Miller]
In our homeschool, one of my seven-year-old daughter’s favorite classes is Cooking Class. Yes, it is a big official name for an activity that most of the time is merely her helping me make dinner. But she feels important and we DO do special cooking projects as well. Last week, she and I sat down and made a list of what foods tend to grow in autumn. She then matched up her favorite recipes with that food list and we chose five to share with you. [by Kresha Faber]
Ladies and gentlemen, it’s time to finish up our three-part series on Real Food Sports Nutrition. If you engage in an activity that works up a sweat and a craving for real food and drink, you’ve come to the right place! Is there a nutrient-dense snack bar that will refuel our loved ones during recreational or physically demanding events? Could there be more than one? Yes and yes. You can make and package your own portable snack bars with few ingredients and little time! [by Jenna Ettlich]
When I stumble upon something quick and simple and oh-so-now like these nut butter sourdough cookies? Bliss! In less than a half an hour I can have a tasty cookie available for all to enjoy. And since I tend to add as little sweetener to my sweets as possible (in fact, one variety uses no sugar at all!), I happily serve these up for quick breakfasts, snacks on the go, celebrations, before bed tummy fillers, and power foods on the trail.
When the weather is a hot as it’s been lately, frozen desserts are welcome treats. While our ice cream churn and Popsicle mold get a lot of use, one other frozen dessert we like, but don’t make very often, is Semifreddo. For those who’ve never heard of it, semifreddo means “half-frozen” and is an Italian dessert made from whipped cream and eggs, along with a some sweetener and whatever flavors you wish to incorporate. It is often described as a frozen mousse, because it has a very light and airy texture. The main advantage is that you don’t need an ice cream freezer to make it — a simple loaf pan makes the perfect mold!
You know you’re on to something good when your husband says, “Finally… a cookie I can dip. I haven’t been able to do this since Oreos.” You see, he grew up on Oreos. When we first met and married, Oreos dipped in milk were a favorite every day dessert. So… these cookies. They’re very dippable. Also, for those who are allergic or sensitive, they’re free, or can be free, of most major allergens: gluten, grain, egg, and dairy. Sweetened with honey. Oh, and did I mention the crispy, chewy, dippable texture? You should make some today.