SUGAR!

Sugar Cravings & Addiction 

Do you crave sugar? Do you consume refined sugars each and every day?  Is the vending machine calling your name every afternoon around 2pm?  My answers to these questions used to be yes, but when I realized the harm sugar was causing to my body, I gave it up cold turkey.

The United States is the largest consumer of sweeteners and the average American now consumes more than 100 pounds of sugar and sweeteners per year. It is no surprise as studies have indicated that sugar has an opiate like effect on the brain that can be stronger than an addiction to heroin.  There are many problems associated with consuming sugar not limited to diabetes. Excess sugar consumption can cause a decrease in immunity strength, headaches, mood swings, and chronic inflammation throughout the body.  The problem is that once you consume just a teaspoon of sugar, the craving for more sugar begins.  Sugar is hidden everywhere; in condiments, sweetened beverages, pasta sauce, nut butters, bread and even baby food!  Most importantly, cancers feeds on sugar, and I encourage you to take charge of your health and take the pledge to eliminate refined sugars from your household. 

Try less refined sweet products like molasses, raw honey, organic Grade B maple syrup or coconut palm sugar.  Better yet, opt for a non-glycemic sweetener like Lo-Han or stevia.  Your body will thank you!

Chocolate Chip Macaroons

1 cup unsweetenened coconut milk
¼ cup maple syrup

2 tsp pure vanilla extract plus ½ tsp vanilla bean
¼ cup arrowroot
3 cups unsweetened shredded coconut
4 ounces vegan mini chocolate chips

Preheat oven to 350 degrees. Liberally grease a large cookie sheet and line with parchment.

In a medium bowl, blend coconut milk, maple syrup and vanilla until well combined.  Add arrowroot a little at a time, beating to combine. Fold in the coconut.  Drop batter by level tablespoons onto prepared baking sheet at least ½ inch apart. Using your fingers or the back of two soup spoons, press each mound of batter upward into a cone-like shape.

Bake in preheated oven on center rack until firm and lightly golden, about 20 to 24 minutes. Remove macaroons from cookie sheet by slipping a thin metal spatula  under the edge of each cookie and carefully sawing back and forth. Refrigerate macaroons until very firm.

Melt chocolate in a small saucepan over very low heat. Remove from heat. One at a time, spoon chocolate over the top of each macaroon. Place each chocolate-coated macaroon on a parchment-lined tray. Repeat with remaining macaroons. Refrigerate until set.

When cool, layer macaroons on parchment paper in a tightly covered container. Store in refrigerator until eaten.

Christmas is Coming- Is Your Goose Getting Fat?!

 

Feeling Like the Holidays 
are Plumping you up?!

As Christmas approaches, I am hearing from many individuals that although it appears their wallets are getting skinnier, their caboose is feeling bigger.  How can this be when all we are going is hundreds of errands, decorating like crazy and shuffling our kids around.  Aren't we more active than normal?  Not really...when you sit down and ponder what has changed in the past month or so, you may realize that although you are not at home as much and running to the mall on a daily basis, it is also more likely that you are partaking in the Christmas candies and cookies that often magically appear at church, at work and even in our homes.  It is also guaranteed that you are eating out which can be catastrophic to our waistlines.  In addition, it is the time of year for cookie exchanges, extra adult beverages, and warm specialty lattes to keep us warm and more importantly, alert!  

Rest assured, I can guide you back to balance, help you slim your rear and teach you tips on how to boost energy naturally and without the hangover often accompanied by overindulgence of the season.  Our group counseling program can help you do just that and so much more!  "RW: Unprocessed- Pure & Simple" allows you to move away from the evils of processed and packaged foods and transform your lifestyle to commit to the foods critical for optimal health.   This journey is certain to have bumps and divots, but nonetheless will be a truly educational and amazing experience for all those involved.  There are only 2 seats left, so I hope you will consider joining us!

Our January cooking class will be held on January 15th and will teach you to "Cook the New Year Away".  I will demonstrate healthy and fun dishes that are certain to motivate you to get back in the kitchen and get cookin'!  We will use the bounty of the winter harvest as well as incorporate some vitamin C to fight the colds and viruses that circulate this time of year.  Please be certain to review our cooking class schedule by visiting our events page.  Many of the classes are almost full!  I will also be holding the Level I Raw Food Class in January as well.

In honor of the spirit of giving, here is a recipe for a wonderful dish to share with those you care about the most.  It is warm, sweet and oh so good!

White Hot Cocoa

1 cup warm coconut milk

2 Tbsp raw cashews

1 Tbsp maple syrup or honey

1 Tbsp grated cocoa butter

1 tsp lucuma powder

1 tsp vanilla extract

Pinch of sea salt

½ cup very hot water

In a blender, combine the warm coconut milk, cashews, maple syrup, cocoa butter, lucuma, vanilla and salt. Blend until the cacao butter melts and the entire mixture is very smooth. Top each mug off with hot water. Stir and serve.

Winter is Coming!

Winter is Drawing Near!

As winter nears, I find myself pondering the significance of how the foods we choose to eat affect our ability to deal with both the beauties and blahs of the winter season.  As some may know, I am a smoothie advocate and have been known to drink them even when the temperature has reached below zero, however this year, I am finding that a room temperature or warm smoothie is nourishing and comforting to my body, mind and soul.  Nothing beats a warm pumpkin pie smoothie with the spicy tastes of ginger, nutmeg and cinnamon and blended into a silky sweet treat with some homemade cashew milk, dates, soaked steel cut oats and coconut oil.  So delish!

December 4th is our December cooking class and I am looking forward to having a full class of attendees eager to learn and taste the bounty of the season.  Of course we will be savoring dishes that are a perfect fit for the Christmas holiday.  Think chestnuts, gingerbread and cranberries!  You can see the schedule by visiting our events page. 

Another exciting program starting is our group counseling session. I am extremely anxious to get started because the theme is life changing, literally.  "RW: Unprocessed- Pure & Simple".   As a group we will move away from the evils of processed and packaged foods and progress to a lifestyle limited in man-made food items that hinder optimal health.   The journey is certain to have bumps and divots, but nonetheless will be a truly educational and amazing experience for all those involved.  I hope you will consider joining us!

On a fun note, I created a fantastic treat the other day that I would love to share with you.  I had no idea that such a healthy dish would cause such delight!  I call it Maple Sweet Potato Pudding, and it takes less than 10 minutes to create if you have the items in stock and the equipment at hand.  Check it out!

Maple Sweet Potato Pudding

2 cups raw sweet potatoes, diced

½ cup young coconut meat

½ cup soaked cashews
1 Tbsp coconut butter

1 Tbsp lemon juice

4 Tbsp maple syrup

2 tsp vanilla extract

2 tsp cinnamon
½ tsp ground ginger

¼ tsp nutmeg

¼ tsp sea salt

pinch allspice
1 packet vegan gelatin

Combine all ingredients in high speed blender. Blend until fully incorporated. Pour into dishes and chill overnight or freeze.  Serve topped with cashew whipped cream.