Delicious on my best homemade chocolate ice cream, here’s an easy chocolate syrup which features mineral-rich and tasty maple syrup as well as my new favorite kitchen ingredient, Artisana’s coconut butter.
Best Ice Cream: Chocolate or Vanilla
January 29, 2010 By 17 Comments
Maple Cookies
December 14, 2009 By 7 Comments
Fruit and Nut Christmas Cookies
December 14, 2009 By 2 Comments
Gallery of Christmas Cookies
December 14, 2009 By 21 Comments
Welcome to our Gallery of Christmas Cookies! The recipes featured here embrace GNOWFGLINS. This means we’ve all done our best to use natural, organic, whole food ingredients, and as much as possible, grown locally and in season ingredients. Throughout the coming days, I’ll be grabbing your Christmas cookie (or dessert) recipes off your blogs and adding them to this gallery. I’m looking forward to a spectacular array of nutritious cookie choices!
Kefir Parfait (or Yogurt Parfait) – Rich with Enzymes and Probiotics!
December 11, 2009 By 11 Comments
Enzyme-Rich Homemade Larabars
December 4, 2009 By 40 Comments
I’ve long wanted make a homemade Larabar, but I really got inspired this week when reading about foods that are excellent sources of digestive enzymes. The key ingredients in Larabars – dates and nuts – are two of those foods. I use soaked and dehydrated nuts in these homemade Larabars, making them a digestive enzyme-rich food!
Basic Chocolate Frosting – Coconut Cream
November 11, 2009 By 32 Comments
In the past, I’ve used the cream part of coconut milk (not light) to make frosting, and that works pretty well. Except that at room temperature, it gets too soft and doesn’t hold up. The answer: Artisana Coconut Butter. Not the most frugal option, BUT definitely the best. In my opinion, it is worth every penny! This frosting holds up at room temperature, and yet is semi-soft when right out of the refrigerator. It is the perfect balance of creamy, smooth, spreadable, and semi-stiff. I don’t expect I’ll ever make another type of frosting.
Basic Sprouted Muffins
November 5, 2009 By 14 Comments
I’m on a mission, can you tell? … I’d like to have “basic” recipes for most everything a nourishing kitchen can produce. Yesterday, I shared the basic soaked muffin recipe, which we are all enjoying very, very much. Today, I’m sharing the basic recipe for sprouted flour muffins. Using sprouted flour offers great benefits. First, sprouting the grain neutralizes the naturally-present phytic acid, which ensures maximum mineral absorption. Second, if using sprouted flour, you don’t have to soak overnight because the phytic acid is already neutralized. Third, sprouting grains increases the nutrition of the grain – certain B vitamins and vitamin C levels go through the roof. And finally, sprouted grains digest like vegetables. In case you’re wondering if sprouted flour tastes anything like sprouts, think again – these taste just like any other delicious muffin.
Take the guesswork out of what to fix, what to buy and what to prepare. This week:
Class materials compiled into easy downloads: 
 – Rich with Enzymes and Probiotics!){kind=link}
Recent Comments