Black Bottom Strawberry "Cream" Pie (Raw Vegan - but the Kids will NEVER know it)

This recipe takes approximately 15 minutes to prepare.  I can't seem to keep it in the fridge. Everybody enjoys this "creamy" strawberry pie.  I hope you will too.

Ingredients

Crust:

3/4 cup crushed raw pecans or walnuts
1/4 cup dried unsweetened shredded coconut

Optional:  Chocolate “Bottom”:

3/4 cup stevia-sweetened melted chocolate. 
NOTE: To be on the safe side, to sweeten melting chocolate, use approximately 1/8 of a teaspoon of Powdered Concentrated Stevia, such as KAL brand or NOW brand. Depending on "How liquid" your brand of liquid stevia drops are, liquid stevia may sieze melting chocolate. . .not good)

Filling:

2 cups fresh strawberries (or raspberries) 

1 cup raw organic cashews

2 teaspoons vanilla extract (If using Liquid Vanilla Stevia, you need not add this.)

1 to 2 droppers full of liquid stevia (to taste), or 1/8 – 1/4 tsp pure concentrated stevia powder 

1 pinch salt

1 cup coconut oil, melted

Method

1.) Grind crust ingredients in food processor or high speed blender and press into bottom of a 9 inch pie plate, building up the sides slightly. 

2.) If adding the "Black Bottom," pour the melted chocolate over the crust and cool in the fridge while you prepare the creamy strawberry filling.

3.) Place all filling ingredients into blender or food processor and blend until smooth and creamy. 
4.) Carefully pour on top of crust and refrigerate for 2 to 3 hours.

Enjoy!

COCONUT ALMOND MILK

If you want to make your own almond milk, there are lots of easy recipes to be found online.  This recipe is different. The secret ingredient is coconut water, which adds a delightful hint of sweetness to your home made almond milk. I think you will love it. 

This smooth and creamy, subtly sweet recipe comes from Joe the Juicer, and his team at rebootwithjoe.com. It is really delicious. When I read the recipe the first time, I thought it a strange concoction, but since it was a small amount to experiment with, I went ahead.  Even as I was putting the ingredients into the blender, I was skeptical. . .but felt that it could always  be used in a smoothie if I didn't like the taste or texture on its own.
The smoothie option was not necessary. Twice.

Ingredients:
1 cup/250 ml coconut water (if you have access to a fresh coconut, use the water from that, but if not, try to find organic coconut water.  At the very least, be sure it is 100% coconut water with no additives or added sugars)
1 tbsp. raw almonds
1 tsp. coconut oil
1/4 tsp. vanilla extract
About 1/2 pinch of Himalayan salt, to taste
dash of cinnamon (optional)
1 handful of ice cubes - 3 or 4

Directions:
Place all ingredients into a high powered blender and blend on high for 45 – 60 seconds, until smooth. 
Enjoy!

VEGAN CREAM OF CAULIFLOWER SOUP

Look who's Vegan all of a sudden!  Can't say when it began, but slowly over the long Winter, I have had less and less interest in eating meat for protein.  Before you start to worry about my nutritional needs, let me just say I have never felt better.  I am excited to share this creamy, delicious cauliflower soup for a few reasons.  1.) It is Vegan.  2.) No one in your family will ever suspect it is Vegan. 3.) It is delicious.
Enjoy.

Ingredients:

2 tablespoons olive oil

2 teaspoons chopped garlic (about 2 cloves - I used 4 cloves)

2 cups (200g) chopped leeks (white parts only, from 2 or 3 leeks)

Kosher or Sea salt

1 head cauliflower, chopped

7 cups vegetable broth (or water with a bit of added Kosher or Sea Salt)

1/4 cup (35g) raw unsalted cashews (available at Bulk Barn)

Directions:

In a large saucepan, heat the oil over medium heat and saute the garlic, leeks, and 1/4 teaspoon of salt for about 3 minutes, until the vegetables are soft. Add the cauliflower and saute for another minute. Add the vegetable broth (or water), increase the heat to high, and bring just to a boil. Reduce the heat to medium and simmer for about 30 minutes, until the cauliflower is completely tender. Stir the mix periodically and mash the cauliflower with a wooden spoon.

Remove the saucepan from the heat and allow the soup to cool slightly; stir in the nuts. Pour the soup into your blender in batches and puree on high for 1 to 2 minutes, until smooth and creamy. (Remember to remove the plastic cap in the blender top and cover the opening with a kitchen towel so steam can escape while you blend.) Return the soup to the saucepan and warm it over low heat. Taste to adjust seasoning.

Enjoy.

Hot Cereal

Looking for a really healthy, tasty, warming breakfast? Allow me to share this amazing post from one of my favorite recipe authors, Elana Amsterdam. Her website and her book are an inspiration, and her recipes usually take very little manipulation to make them "Advanced Plan Approved." Her Porridge recipe is a perfect example. There are enough superfoods in this lovely cereal to get anybody going in the morning!

Enjoy.

• 2 tablespoons unsweetened shredded coconut
• 1 tablespoon pumpkin seeds
• 1 tablespoon hemp seeds
• 1 tablespoon chia seeds
• ¼ cup walnuts
• 1 teaspoon ground cinnamon
• 1/8 to 1/4 teaspoon sea salt
• 3/4 to 1 cup boiling water

1. Combine all dry ingredients in a high speed blender.
2. Pour boiling water into the blender, cover with lid. Then cover lid with a tea towel.
3. Blend very carefully starting on low setting, then moving to high, until porridge is smooth
4. Transfer porridge to a bowl.  By the time you rinse and dry the blender, the consistency will be perfection!
5. We like to garnish this with a few tablespoons of frozen blueberries.
6. Serve

Delectable Pumpkin Bread - Wheat Free and Sugar Free

This might be my new favorite use for almond flour and for pumpkin puree. The batter is made in a food processor in record time!
However, let's do the "Notes" first:
1.)  The pumpkin bread is easier to remove from the loaf pan if you let it cool for about an hour.  This is only an assumption on my part, since the warm loaf was far too appealing for me to wait.  Delicious warm or cold! (I'm thinking toasted, for breakfast. . .)
2.)  I enjoyed the process of making my own pumpkin puree, following Elana Amsterdam's easy recipe.  I am sure you would have wonderful results using 1 cup of any good organic pure pumpkin puree.
3.)  This recipe, like so many of my favorite almond flour recipes, is adapted from one I found at Elana's Pantry.
Enjoy.

2 cups blanched almond flour
1/2 teaspoon kosher or sea salt
1 teaspoon baking soda
2 tablespoons good quality ground cinnamon
2 teaspoons ground nutmeg (If you can grate your own nutmeg, use less)
1 teaspoon ground cloves
1 cup roasted pumpkin puree
1/8 teaspoon "Kal" brand or "Now" brand concentrated powder stevia
6 organic eggs

Preheat the oven to 350 degrees.

Combine almond flour, salt, baking soda, and seasonings in a food processor.  Pulse to mix.

Add the pumpkin puree, the stevia, and the 6 eggs to the mixture, and process for approximately 2 minutes.

TASTE the batter.  IF you want to add seasonings or stevia, do so.  (When I made my roasted pumpkin puree, I used a Grey Ghost organic squash, which has a sweeter taste to start, so I did not need to add anything.)

Pour the batter into a glass loaf pan and bake for 45-55 minutes. You will have a wet batter, and your end product will be moist when it has cooled.

RASPBERRY CREAM PIE - RAW, VEGAN & ORGANIC

This recipe is da bomb!  It takes less than 10 minutes to prepare.  And yes, this is Vegan.  The "cream" comes from raw organic cashews.  The only drawback is waiting for the pie to chill.  This will take two to three hours in the refrigerator. Well worth the wait!

I wish I could say it is my own creation, but I can't.  I must give all the credit to Christel, a fellow admirer of Sarah Shilhavy @ Free Coconut Recipes.  I have adjusted the recipe so that it meets the requirements of the Maximized Living Advanced Plan - using liquid stevia instead of honey, for instance; and I should also mention that the original recipe was for STRAWBERRY CREAM PIE, and I changed that, too.  This was to meet the requirements of Dr. Cliff, who does not eat strawberries, so if you are so inclined, feel free to switch out the berries. Just make SURE the berries are organic.  Conventionally grown berries are loaded with pesticides.  Just don't eat them.

I am including a link to Sarah Shilhavy's website, so you can watch her prepare this recipe, all in a high speed blender, in less than 5 minutes.  Just be sure to use the "Maximized" ingredients below.

Enjoy!

Preparation time: 5 minutes

Servings: 8 servings

Crust:

• 3/4 cup crushed raw pecans or walnuts
• 1/4 cup dried unsweetened shredded coconut

Filling:

• 2 cups fresh raspberries (or strawberries)
• 1 cup raw organic cashews 
• 2 tablespoons vanilla extract
• 1 to 2 droppers full of liquid stevia (to taste)
• 1 pinch salt
• 1 cup coconut oil, melted

Grind crust ingredients in food processor or high speed blender and press into bottom of a 9 inch pie plate, building up the sides slightly.

Place all filling ingredients into blender or food processor and blend until smooth and creamy. Carefully pour on top of crust and refrigerate for 2 to 3 hours.

Maximized Grainless Rolls

Maximized food has become a no-brainer for us.  I hear all kinds of protests about the "cost" of organic, grain-free, sugar-free cooking.  I can only reply that my health is worth paying for.  In fact, I can not think of anything that is more worthy of my money.  I will admit, though, that the idea of a grilled organic turkey burger without a bun has often left a little to be desired.  That's why I needed to share with anyone who doesn't already have the recipe. . .these Maximized Grainless Rolls are the bomb!  The recipe is from Kimberly Pease-Roberto,  co-author of The Maximized Living Nutrition Plan, so rest-assured, your health need never suffer from eating a burger again!
By the way, they freeze beautifully. . . .if they last that long.

Kimberly's great recipe goes like this:

1 1/2 cups almond flour
5 tablespoons psyllium husk powder
2 teaspoons aluminum free baking powder
1 teaspoon sea salt
2 tablespoons apple cider vinegar
2 organic eggs or 3 organic egg whites
1 cup boiling water

Mix all of the dry ingredients together.  Add the eggs and apple cider vinegar and mix well.  You will have a very stiff mixture on your hands.  Add the boiling water and continue to mix until well combined.  The mixture will then turn from a "soup" into a very sticky dough.  Split the mixture into 5 rolls.  You will want to “form” them into nicely shaped rolls and place them on a parchment lined baking sheet. I do this using a very large serving spoon (for rolls) and (for "buns") I place a ring on the parchment to make them "round." Bake for 50 minutes at 350 degrees.

These can be used for sandwiches, grass fed burgers, or own their own.

Here is the link for this and a plethora of other great recipes:

http://smartmeals.wordpress.com/category/breads-and-baked-goods/

Enjoy.

Garlic Parmesan Flax Seed Crackers

Have you tried the Garlic Parmesan Flax Seed Cracker recipe in GOOD FOOD? I make it at least every two weeks, simply because it smells so great, tastes so good, and provides that "crunch" we tend to miss when we get the junk food out of our lives.
This recipe can be tricky to make. Over the past 6 months or so, I have developed a somewhat easy method for preparation, and I thought it might be good to share it with you. If you read ALL the tips below, I know it will help you.

For those who do not have the book, here is the recipe.

Ingredients:

1 cup flax seed meal
1/3 cup Italian Parmesan cheese, grated (To be on the safe side, I use a cheese that is a product of Italy ONLY)
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 cup water

Preparation:
Preheat oven to 400 F.
1) Mix all ingredients together.
2) Spoon onto sheet pan which is covered with a silicone mat or greased parchment paper.
3) Cover the mixture with a piece of parchment or waxed paper. Even out the mixture to about 1/8 inch. I find a straight edge, like a ruler, works well. I also use a rolling pin and that does a good job of leveling the dough. The important thing is not to let it be too thin around the edges or that part will overcook before the center firms up. So after you spread it out, go around the edges with your finger and push the thin part inwards to even it up.
4) Bake until the center is no longer soft, about 15-18 minutes. If it starts to get more than a little brown around the edges, remove from oven. Let cool completely - it will continue to crisp up.
5) Break into pieces.

Note: Some cooks rolled the dough into balls and then flattened them with a cup measure.

TIPS:
I mix all the dry ingredients together, add the water and mix it all together. This forms a "ball of dough" which I form into a rectangular disc and place on a silicone baking pad in the middle of a cookie sheet. (If I didn't have the silicone pad, I would place the "disc" on a sheet of parchment paper big enough to cover the cookie sheet.) Then I cover the disc with another sheet of parchment, again big enough to cover the cookie sheet, and I roll out the "dough" between the two sheets with my rolling pin until it is approximately 1/8 of an inch thick. The rolled product covers nearly all of the cookie sheet. Rolling the dough between the two sheets allows the rolling pin to glide evenly without sticking, so getting it to 1/8 of an inch is much easier. Then I simply remove the top sheet of parchment, and bake at 400 degrees for 15 to 17 minutes. I set my cook timer for 15 minutes, and then WATCH the sheet of cracker VERY carefully, and AS SOON as the edges become dark, OUT of the oven it comes.

Here's another hint. Sometimes, when the outer edges are beginning to brown, the middle is not quite done. What I like to do, once the giant cracker has cooled, is to take the "softer" middle of the cracker and put it back in the turned-off oven. This helps to dry that middle so it will be nice and crunchy.

One of these giant crackers is supposed to be broken into smaller pieces and served with hummus or some other dip. In my family, this almost never happens, because breaking off pieces of the giant cracker is so irresistable when it is cooling, half of it is gone before we know it.

Maybe I should prepare two recipes.

Chicken With Artichokes and Mushrooms

Generally speaking, I find it necessary to slightly alter recipes I find online.  I "maximize" them, test them in my own kitchen, take pictures, and then post my results.  The following recipe is a rare and beautiful exception.  Chicken With Artichokes and Mushrooms is my new favourite recipe, but it comes directly from another blogger - the link is below.

The ingredients are simple.  In fact they are simpler than they appear.  The first time I made this dish, I had most of the ingredients on hand, but not all of the dried spices. Since the original blogger mentioned her own swap-outs, I decided to make the essential version without all the spices, and we were all thrilled with the results.  Recipes are like that - they are best when altered to suit your own time, ingredients, and taste! Go for it.

By the way, I am also using the original blogger's photo.  Ours did not last long enough to get a picture.

Here's the link. Chicken With Artichokes and Mushrooms

Enjoy.

CINNAMON ICE CREAM

Here is a wonderful recipe that I found on a great website, "Tropical Traditions." I have mentioned this site before, because they feature coconut, a massively healthy ingredient. I only made tiny changes, but essentially the recipe below is directly from Tropical Traditions: 

• 27 oz full fat coconut milk (In Canada, that's just under two cans, but I used two full cans. . .you can never have too much coconut milk)
• 2 egg yolks
• 2 droppers full of liquid stevia.  You can use powdered stevia.  You are going for a sweetness factor equal to approximately 1/4 to 1/2 cup of sugar. 
• 2 tablespoons melted grass fed butter, (if you can not get grass-fed, organic is the next best option) 
• 2-3 teaspoons cinnamon
• 1 teaspoon pure vanilla extract - check the label to ensure there is no sugar in the ingredients
• 1/8 teaspoon kosher or sea salt

Add all ingredients to a blender and blend until smooth.  Pour the blended mixture into an ice cream maker and follow manufacturer's directions.  I have an older ice cream maker, so I turned it on and added the mixture about 5 to 10 minutes before we sat down for dinner.  By the time we were ready for dessert, dessert was ready!

Enjoy.

20 MINUTE ORGANIC BLACK BEAN AND CHIPOTLE CHICKEN CHILI

This recipe takes NO MORE than 20 minutes to prepare.  It hardly needs to be written!  I have included easy to follow pictures with a few suggestions for amounts included, but honestly, the prep is insanely quick and easy. 

Enjoy. 

Add this (1 to 1 1/2 cups each) organic celery, carrot, and onion, to one pound of cooked organic ground chicken, turkey, or grass fed organic ground beef.  I often use 4 organic chicken burgers, and break them up in the bottom of the pot as they cook. See photos below.
Add organic beans and organic pasta sauce. (Pasta sauce should be from a glass jar.)The only spice I add is chipotle powder.  (If you  want to add other seasonings, feel free!  Just know that this chili has been called "EPIC CHILI" by some very discriminating eaters.)
Add water as desired to thin out the recipe.  I usually find this is not necessary.

I use organic chicken (or beef) "burgers" that I get in the frozen section at the organic market. You can put them in the bottom of the pot right from the freezer, and break them up, or get about 1 pound of ground organic chicken (or grass fed beef).  Either way, it will take you about 3 minutes to get your meat broken up as you see in the picture below.

 You're done!  Bring the chili to a boil, and then let the chili simmer until the vegetables are tender and the sauce thickens a little - this usually means about 10 to 15 minutes.

XYLITOL - NOT SO SWEET AFTER ALL. . . .

I am not a doctor.  I am not a chef.  I am not a nutritionist.  This blog is not intended to generate money or revenue from product sales of any kind.  I write it because I am interested in developing and sharing healthy recipes that taste good.  It really is that simple. 

I have always been, in the words of my friend, Janelle Bohemier, "iffy" about Xylitol. Today I want to share the latest information I have about Xylitol. . . .and it is not pretty.  

Those of us who follow the guidelines of The Maximized Living Nutrition Plan, or guidelines for healthy eating in general, do so because we want to become, and then remain, healthy!  If you read carefully the research and information from Sarah, The Healthy Home Economist, you will quickly understand that xylitol is more likely than not producing the opposite results.  PLEASE read Sarah's blog, and then follow up with more research of your own.  I am hoping to make non-believers of all of you.  Let's be "iffy" about xylitol together!

PECAN SHORTBREAD COOKIES

I have had this recipe in my notes for so long, I honestly don’t know where I found it.  I did change the preparation instructions, though, to simplify the process, but props to the original writer, whoever you may be. 

Enjoy!

Ingredients:

2 ½ cups blanched almond flour

¼ teaspoon kosher or sea salt

¼ teaspoon aluminum free baking soda

1 cup chopped raw pecans

½ cup organic butter

1/8 teaspoon Now brand or Kal brand stevia

1 tablespoon pure vanilla (no sugar – check the label)

Preparation:

1.       In a stand mixer, or using an electric hand held beater, combine the butter and stevia.  Add the vanilla and mix again until all three ingredients are incorporated.

2.       In a separate bowl, combine all the dry ingredients, including the pecans.

3.      Combine the butter mixture with the dry ingredients.

4.      Using a piece of parchment paper, form the dough into a log, approximately 2 ½ inches in diameter. 

5.      Freeze the log for approximately 1 hour; then unwrap and cut into 1/8 inch slices.

6.      Place the slices on a baking sheet lined with a clean piece of parchment paper.

7.      Bake at 350 degrees until lightly golden, approximately 10 to 15 minutes.

8.      Cool and serve. 

Makes 24 cookies

Green Juice - You Can't Imagine How Great This Tastes!

I don't know how many of you have seen the film, "Fat, Sick, and Nearly Dead."  It is a very inspiring story of an Australian man's journey to heal himself from the inside.  To do this, he traveled across the United States armed with a juicer! Along the way, he met many people who also needed a bit of a food intervention and introduced them to the idea of juicing.  Since I saw the film, I have been incorporating this green juice into my nutrition and I LOVE it!  Here's a link to a recipe for the green juice featured in the film by one of the more inspiring characters, Phil Staples.
Yes, I know it's green.  What you need to know is: IT IS DELICIOUS!
Enjoy.

3 Cheese Zucchini Bites

Zucchini is abundant this time of year. These tiny bites make the perfect "amuse bouche" before dinner,  and they would be wonderful to pass around at a backyard party.  When we tested this recipe, the two of us ate every last one, and would have eaten another batch!

Zucchini is one of the vegetables you really want to buy organic. But if you grow your own and don't use crazy toxic pesticides, feel free to enjoy the bounty of your garden!

Enjoy.


Ingredients:

1 cups zucchini, grated
1 egg
¼ cup raw parmesan cheese, finely grated
¼ cup almond flour
2 shallots, diced
¼ cup grated cheese (I used a raw grated mozza/cheddar blend.)
Salt and Pepper

Preparation:

1. Preheat oven to 400F. Grease 1 or 2 mini muffin tins with coconut oil.

2. Grate the zucchini and then place in a dish towel to squeeze out the excess water. You have probably done something like this if you have used frozen spinach. DO NOT SKIP THIS STEP.

3. In a bowl, combine the egg, onion, cheeses, almond flour, zucchini, salt and pepper.

4. Using a spoon or a mini cookie scoop, fill the muffin cups to the top. Bake for 20-25 minutes, or until the top is browned and set.

Yield 15 - 18 mini muffins

Janelle Bohemier's Caesar Salad Dressing

I have been wanting to post this Caesar Salad Dressing recipe since the very first time I tasted it, at Janelle Bohemier's house on Christmas day, 2010!  I may be slow, but I remember what's important! The recipe is simple, delicious, and can be prepared very quickly with a minimum of ingredients.  By the way, there are no anchovies, for those who care about things like that.
Enjoy.

Ingredients:
1 clove garlic - grated or very finely minced
1/3 cup extra virgin olive oil
1 heaping tsp of dijon mustard (check the ingredients - no sugar)
1/4 cup grated parmesan cheese (raw is preferrable - imported Italian is second best)
juice (and I add the zest, too) of 1 lemon
Kosher or sea salt and freshly grated black pepper (optional and to taste)
a few dashes of Worchestershire sauce (also optional - again check for no sugar)

Preparation:
You may blend all ingredients in a high speed blender, as I do.  This results in a dressing that is so creamy, you won't believe there are no eggs or cream in it.
You may also simply shake the ingredients in a jar, as Janelle does.  This is the way I first tasted this dressing, and there is a lot less to clean up.  Equally delicious - you may even prefer it this way.

Last night, I added two tablespoons of organic hemp seeds to this salad, and that was my complete meal.

KEY LIME SQUARES

IT'S A SPRING THING

This recipe could easily fill a small glass pie plate, so it can be presented as Key Lime Pie or as Key Lime Squares.  I made the squares so the portions were a little bigger!

Top with some freshly whipped organic cream.  

Enjoy.

Ingredients:

Crust:

1 1/2 cups almond flour

1/2 cup unsweetened shredded coconut

1/2 teaspoon sea salt

2 tablespoons extra virgin olive oil

stevia equivalent to 1/2 tablespoon sugar

1 tablespoon pure vanilla extract

Combine all the Crust ingredients and press into an 8" x 8" baking dish. Bake at 350 degrees for 15 minutes. While the crust is baking, assemble the key lime topping mixture:

Key Lime Topping Mixture:

1/4 cup extra virgin olive oil

stevia equivalent to 1/2 cup sugar

3 large eggs

the zest of a lime

1/2 cup freshly squeezed lime juice

Note:  I added two drops of green food coloring, but I would not recommend doing this if you do not have high quality, "no-sugar-or-preservatives-added" food coloring.

Combine all the key lime topping mixture ingredients in a blender.

When crust has baked for 15 minutes, pour the topping mixture over the crust and return the crust and topping mixture to the oven to bake at 350 degrees for another 15 minutes. Remove from the oven.

Let the finished product cool in the baking dish for 30 minutes, and then chill it in the refrigerator until chilled through- about another 30 to 45 minutes. Cut into squares.

Freezer Fudge

OMG! Fudge that tastes like the inside of our Almond Butter Cups. . . .

Enjoy.

Servings: Fills an 8"x8" pan
Preparation Time: 10 minutes + 1 hour chill

• 2 cups raw creamy almond butter (unsalted)
• 1/2 cup coconut oil, softened
•  1/8 teaspoon of Kal Brand or Now Brand stevia concentrated powder - (sweetness To YOUR TASTE!)
• 1 teaspoon kosher or sea salt

Simply mix all the ingredients together in a medium bowl, until smooth and creamy.  I use a stand mixer with a paddle attachment.  

(Tip: It helps if all the ingredients are at room temperature, to keep the coconut oil soft.)

Transfer the mixture to a square baking dish, or container, lined with parchment or wax paper, then smooth with a spatula, and freeze until solid (about an hour). Remove the fudge by lifting the paper out of the pan, then cut into squares and serve immediately.

Due to the nature of coconut oil, this fudge will melt if left at room temperature for long. Store in the freezer for best results.

This recipe is adapted from a tropicaltraditions.com recipe.  Enjoy.

MAXIMIZED REFRESHMENT

Here is a fabulously fresh, simple, and delicious recipe from our friend, Wendy Hord.  What a terrific drink to enjoy all summer long.  Thank you, Wendy.

BREW a teapot of green tea, using 3 teabags to approx. 6 cups of boiling water, let steep for ½ hr., then pour into a large water pitcher. Fill the pitcher up the rest of the way with cold water (approx. 4 more cups). 

ADD ½ or more mixed frozen berries, I used (strawberry, blackberry, raspberry) blend.  Leave it  to steep overnight in the refrigerator for best infused flavor.

STRAIN out berries, and add stevia to taste, stir.

SERVE on the rocks with lemon or berry garnish

Just as yummy as commercial flavoured iced teas…. without the
sugar or aspartame!!

Enjoy.

VEGAN Pumpkin Pie

Happy Thanksgiving Everybody! For those who are VEGAN or Lactose Intolerant (and, frankly, who isn't?). I tested this recipe this morning, and at 7:30PM it was 3/4 gone already!

Read through to get the blueprint for the VEGAN almond pie crust, too.

Enjoy.

Ingredients:

1 (15 oz.) can (preferably organic) pumpkin puree (no sugar or other additives, check the label)

¾ cup “Spoonable” brand stevia or equivalent (OR LESS – TASTE IT! Let the spices do the talking!)

½ teaspoon salt

1 teaspoon cinnamon

½ teaspoon ground ginger

¼ teaspoon ground cloves

(freshly grated nutmeg if you have it on hand)

4 oz. organic coconut cream

8 oz. unsweetened almond milk, original or vanilla flavor

1 slightly cooled almond pie crust (see recipe below)

Preparation:

Preheat oven to 425 degrees

1) Combine all the ingredients. I use a high speed blender.

2) Pour into a cooled almond pie crust.

3) Bake 15 minutes at 425 degrees.

4) Reduce heat to 350 degrees and bake for an additional 35 - 45 minutes.

VEGAN Almond Pie Crust

1 1/2 cups blanched almond flour

1 pinch of kosher or sea salt

1/2 pinch of stevia  to very lightly sweeten (less is more)

3 tablespoons extra virgin olive oil

Mix dry ingredients. Add E.V.O.O. and thoroughly combine. Press into glass pie plate.

Bake at 350 degrees for 7 to 8 minutes. You don't want the crust to brown.

Remember to turn up the oven to 425 once the crust is done. You bake the pumpkin pie at this higher temperature for just the first 15 minutes.

Enjoy.

GREAT TIP FOR STORING BERRIES

Berries are the bounty of the summer season. But they're also kind of delicate. Raspberries in particular seem like they can mold before you even get them home from the market. There's nothing more tragic than paying $4 for a pint of local raspberries, only to look in the fridge the next day and find that fuzzy mold growing on their insides.

By way of the "forward" option on gmail, Cliff shared this excellent tip on how to salvage berries that are starting to lose their luster. Now I'm here to share a tip on how to prevent them from getting there in the first place:

Wash them with vinegar.

When you get your berries home, prepare a mixture of one part vinegar (white or apple cider probably work best) and ten parts water. Dump the berries into the mixture and swirl around. Drain, rinse if you want (though the mixture is so diluted I find you can't taste the vinegar,) and pop in the fridge.

The vinegar kills any mold spores and other bacteria that might be on the surface of the fruit, and voila! Raspberries will last a week or more, and I've had strawberries go almost two weeks without getting moldy and soft. So go forth and stock up on those pricey little gems, knowing they'll stay fresh as long as it takes you to eat them.

Enjoy.

ALMOND FLOUR FLAX MEAL PIZZA DOUGH

FINALLY! A pizza dough that Maximized Living doctors and patients can prepare, eat, and savor without feeling guilty or bloated, or both!

Enjoy.

Ingredients:

1 ¼ cups Almond Flour

¼ cup ground flax meal

¼ to ½ tsp. kosher or sea salt

¼ tsp. aluminum free baking soda

1 egg, beaten with a whisk

1 Tbsp. extra virgin olive oil

1 tsp. seasoning of choice – Italian seasoning; roasted garlic powder (optional)

Preparation:

Mix all ingredients together until they form a ball.

Roll the “dough” into a ¼ inch pizza crust on a sheet pan with a silpat liner or piece of parchment paper.

(To make this easier, top the dough with another piece of parchment paper when you roll it out; then peel off the parchment paper when you have it the way you want it.)

Bake at 350 degrees for 10 to 15 minutes.

Remove from oven.

Top with your favourite "Maximized" pizza ingredients. Left-over "Maximized" ingredients are fine.

Return the pizza to the oven for another 10-15 minutes (this is a slow, lower heat pizza).

LEMON SQUARES

I have been promising to blog this recipe for months. Sorry it took so long. I know you will find it worth the wait. We love it for Sunday dinner dessert.

Enjoy.

Ingredients:

Crust:

1 1/2 cups almond flour

1/2 teaspoon sea salt

2 tablespoons extra virgin olive oil

stevia equivalent to 1/2 tablespoon sugar

1 tablespoon pure vanilla extract

Combine all the Crust ingredients and press into an 8" x 8" baking dish. Bake at 350 degrees for 15 minutes. While the crust is baking, assemble the lemon topping mixture:

Lemon Topping Mixture:

1/4 cup extra virgin olive oil

stevia equivalent to 1/2 cup sugar

3 large eggs

the zest of a lemon

1/2 cup freshly squeezed lemon juice

Combine all the lemon topping mixture ingredients in a blender.

When crust has baked for 15 minutes, pour the lemon topping mixture over the crust and return the crust and lemon topping mixture to the oven to bake at 350 degrees for another 15 minutes. Remove from the oven.

Let the finished product cool in the baking dish for 30 minutes, and then chill it in the refrigerator until chilled through - about another 30 to 45 minutes. Cut into squares. (Nice to have dessert finished and waiting while you eat your dinner, right?)

APPLE BLACKBERRY CRISP

I have been wanting to post this recipe for about three weeks. The trouble was, every time I baked one of these delicious desserts, we devoured it so quickly that I could never get a picture of it!

Enjoy.

Ingredients:

5 (preferably organic) Granny Smith apples, peeled, cored and chopped into bite sized pieces

1 pint fresh blackberries

1 tablespoon lemon juice

1 tablespoon pure vanilla extract (no sugar – check the label)

2 tablespoons blanched almond flour

1 cup blanched almond flour

¼ teaspoon kosher or sea salt

¼ teaspoon baking soda

2 ½ tablespoons olive oil

Stevia or organic xylitol (from birch trees - not from corn) equivalent to 2 tablespoons of sugar

Preparation:

Place apples and blackberries in a large bowl

Sprinkle with lemon juice, vanilla, and 2 tablespoons blanched almond flour, tossing to incorporate all ingredients

Place apple-blackberry mixture in an 8” x 8” baking dish, and set aside

To make topping:

In a medium bowl, combine almond flour, salt, baking soda, stevia (or organic xylitol), and oil.

Crumble topping over apple-blackberry mixture.

Cover with tinfoil and bake at 350° for 60 to 75 minutes until fruit is juicy and bubbling.

Remove from oven and uncover.

If topping is lightly browned, allow to cool for 10-15 minutes.

If topping is not yet browned place in oven uncovered for 5 minutes, or until lightly browned.

Note: Remember: Lightly browned is what you're after.

Delicious warm or cold.

Bruschetta

Ingredients

Bruschetta is made with simple ingredients that provide a powerful flavour return on your investment. Make it with the highest quality and freshest ingredients you can find. Summer gardens will soon be a source for most, if not all, of these delicious flavours. Here’s a recipe I like to use.

Enjoy.

Ingredients:

• 2 lbs. fresh tomatoes (roma, heirloom, beefsteak...whatever is in season is best)
• 1/2 fresh onion
• 4 cloves fresh garlic
• 1 bunch fresh basil
• 4 tablespoons extra virgin olive oil
• sea salt and fresh ground pepper

Preparation:

Chop, mix, and season. Yum.