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    • Chocolate Covered Strawberries

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    •  2/26/2014 10:00:29 PM
    • My local supermarket had a wonderful deal on strawberries this week.  Not only were they are good price, but they were HUGE!!!!  My first thought when I saw them was..."These would be perfect for CHOCOLATE COVERED STRAWBERRIES!"

      Since I didn't have any healthy chocolate in the house, I ended up using the Chocolate BASE I used for the SNICKERS BAR recipe (found here) and I came up with this super yummy treat!

       

      Chocolate Covered Strawberries

      Ingredients

      5 TBS Coconut Oil, melted

      4 TBS Cocoa Powder

      2 Teaspoons Maple Syrup (I actually think I did a full Tablespoon)

      1/8 Teaspoon Salt

      8 LARGE Strawberries

       

       

      Directions

      Melt the oil over low heat on stovetop or in microwave.  Remove from heat and stir in the rest of the ingredients until smooth.  Dip each strawberry into the mixture (I dipped a few time to coat the berry well).  Place on wax paper and place in refrigerator.  In about 15 minutes, you will have a yummy treat your whole family will love. 

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    • KALE and RED CABBAGE Salad

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    •  2/21/2014 9:45:06 AM
    • So I went to a GIRLS NIGHT and was asked to bring an appetizer.  What better than a KALE SALAD!!!

      I definitely received some funny comments...but I left that evening having a full belly of disease fighting DARK LEAFY GREENS!

      I have made this salad a couple times and used different dressings I have had on hand...you can be creative with what you put on top!  Have fun :) (I know it's hard to believe, but KALE can be fun...I promise!)

       

      Kale and Red Cabbage Salad

       
      Ingredients
      ¼ head RED CABBAGE, chopped finely
      ½ bunch KALE (I used lacinato kale), chopped finely (I always try to choose the most fresh kale I can find when using it RAW)
      1 carrot, peeled and julienned (I bought them pre-julienned, and used about 1 cup)
      ¼ cup fresh flat-leaf parsley leaves (I used Italian parsley), chopped
      2 TBS diced red onion
      ¼ cup sunflower seeds
      Dressing Ingredients
      1 TBS Stone Ground Mustard
      1 tsp apple cider vinegar
      1 TBS olive oil
      Salt and pepper to taste
       
      Directions
      Combine kale and cabbage, carrot, parsly, onion, and all seeds.
      In another bowl, whisk together mustard, vinegar, and olive oil; season with salt and pepper.
      Drizzle dressing the salad with the dressing and add additional salt and pepper if needed. Toss and coat. SERVE and enjoy!
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    • Snicker Bars

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    •  2/13/2014 1:11:56 PM
    • I wanted to make a fun TREAT for my kids today.  I have been a stickler lately about sugar in our home and, let's just say, I have been grately encouraging my kids to eat healthy.  (They might call it something different, I'm sure).  I want to teach my children why we want to eat those vegetables and why we want to stay away from processed foods AND today, I wanted to make them a treat made from WHOLE FOODS (nothing processed)- that I think actually tastes better than a snickers bar!

      My mother shared this recipe with me a month or so ago, and I finally got around to making it. (I believe she found this on oatmealwithafork.com). If you have coconut oil, maple syrup and dates on hand- you can pretty much make these.  The recipe might look a little hard...but it is super easy!  My kids helped me make them and they loved the 3 layer instructions.  The pictures aren't the best, but believe me- this dessert is really good!  Hope you enjoy!

       

       

       

      SNICKERS BARS

      Ingredients
      CHOCOLATE BASE:
      5 T. coconut oil, melted
      4 T. cocoa powder
      2 t. maple syrup
      ⅛ t. salt
             
      NOUGAT LAYER:
      4 T. coconut oil, melted
      2 T. milk of your choice
      3 T. maple syrup
      ½ t. vanilla
      ½ c. + 2 T. oats, ground into flour (use almond flour if grain-free)
      ⅛ t. sea salt
                  
      CARAMEL:
      8 dates, Medjool (I soaked these for about 30 minutes while the Nougat layer froze)
      2 T. peanut butter (I used salted so I didn’t add any extra salt)
      1 t. vanilla
      2 t. water
      ¼ c. peanuts
       
      Instructions
      1.  Mix together the ingredients for the chocolate base until well combined.
      2.  Pour the mix into a small baking dish (I used 7 x 5 inch Pyrex dish).
      3.  Put the dish into the freezer until hard (about 10-15 minutes).
      4.  Mix together the ingredients for the nougat layer until well combined.
      5.  Pour the nougat layer onto the hardened chocolate base.
      6.  Set in the freezer until the nougat layer is solid (1-2 hours).
      7.  Process the ingredients for the caramel layer until well combined.
      8.  Spread the caramel mix atop the hardened nougat layer (wet and use your hands for this, as it is very thick.
      9.  Press the peanuts into the caramel, scattering them across the entire layer.
      10.  Freeze again until set (about an hour).
      11.  Cut into 12 equal bars and enjoy!  
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    • Changing our Taste Buds

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    •  2/6/2014 8:25:51 AM
    •  

      Here is one of the most recent videos on the website: www.NutritionFacts.org.  I think this is one of the best scientific nutrition websites out there.  Dr. Michael Greger knows how to teach the science behind whole food plant based diet in such an easy to understand way.

      This video is all about changing your taste buds!  It's only 2 minutes :)

      I totally agree with what this video teaches.  When I eat a more "CLEAN" diet (low sodium, low fat, low processed, whole foods), food that used to taste BLAND...begins to have more and more flavor.  Dr. Joel Fuhrman also teaches this information when he talks about TRUE hunger.  I love knowing that where ever you are at with your diet and nutrition, it's never too late to CHANGE.  To alter your TASTE BUDS!  Hope you enjoy :)

      "We now have scientific evidence to back up the claim that if you go a few weeks cutting down on junk food and animal products your tastes start to change."

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