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Peanut Butter Bliss Balls
This is one of those recipes that originated in my hippy days in the Kootenays of British Columbia, Canada.
We had a variety of flavours of ‘Bliss Balls’; this was a favorite. It did have lots of honey in it though which I replaced with rice syrup and reduced the quantity. Also, it had wheat germ in it which I replaced to make it gluten free.
Ingredients:
- 3/4 cup honey
- 1 cup peanut butter
- 3/4 cup coconut flour
- 1 cup toasted sunflower seeds
- 1/4 cup toasted sesame seeds (for rolling)
- 1/4 cup currants
Directions:
- Blend honey and peanut butter.
- Mix in remaining ingredients except sesame seeds.
- Form into 1 inch balls.
- Roll balls in sesame seeds.
- Set on a plate or cookie sheet and let them form for 2 hours.
- Then store in an airtight container, each layer on parchment paper, in the refrigerator for up to 3 weeks.
Deluxe Mango Crumble
Something about mangoes makes them luxurious and when made into a crumble they become divine.
It’s gluten free and made with healthy ingredients.
Base
Ingredients:
3 – 4 large sweet ripe mangoes, peeled and sliced
1/2 tsp ground cinnamon
1 Tbsp grated fresh ginger
Directions:
1. Slice mangos.
2. Place mangos in a baking dish.
3. Sprinkle with cinnamon and ginger
Crumble Topping
Ingredients:
3/4 cup brown rice flour
2 cup oatmeal flakes
1/4 tsp. salt
1/3 cup oil or coconut oil
1/4 cup sucanat
1/2 tsp Stevia in 3 Tbsp water
1/2 cup almonds, chopped
Directions:
1. Mix oil, rice syrup and stevia/water together in a bowl.
2. Add brown rice flour and salt to wet mixture.
3. Mix in well.
4. Add oatmeal and mix in well.
5. Mix thoroughly with fingers.
6. Sprinkle on top of fruit.
7. Sprinkle the chopped almonds on top.
8. Pat down firmly.
9. Bake at 350º F. oven for approximately 40 minutes.
Light Herb Lemon Olive Oil Salad Dressing
This is a base recipe that you can make up different each time with a variety of herbs.
What makes this light is the addition of water. Read the rest of this entry »
Millet & Buckwheat with Sunflower Seeds
This is a favorite recipe of mine; it is very yummy and mostly alkaline. The buckwheat with its full flavour enhances the very light flavour of the millet.
Ingredients:
1/4 cup sunflower seeds
3/4 cup millet
1/4 cup buckwheat
1/2 tsp. sea salt
2 1/2 cups water
Directions:
1. Dry sauté sunflowers seeds in a pan with a tight fitting lid.
2. Add buckwheat and millet after a few minutes.
3. Sauté until golden brown.
4. Add sea salt and water.
5. Bring to a boil and cover with a tight lid.
6. Simmer until all the water is absorbed – approximately 40 minutes.
To discover the health benefits with millet: click here Millet- the Alkaline Powerfood
To read more about alkalizing the body click on this link: Balance Your Body with Acid/Alkaline Balance.
Seed Topping for Rice or Vegetables
This is a quick way to add some extra flavour to your grain or steamed vegetables or just for a snack. Also, pumpkin seeds are the only seeds that is alkaline forming.
Ingredients:
1/2 cup pumpkin seeds*
1 – 2 tsp. tamari or soy sauce or Braggs
Directions:
1. Dry roast seeds in frying pan.
2. Stir constantly until golden brown.
2. Remove from heat.
3. Add tamari or soy sauce or Braggs.
4. Sprinkle on top of rice or vegetables.
*You can use sunflower seeds instead; they are not alkaline forming.
For the benefits of Pumpkin Seeds
Banana Pudding
This is a very easy pudding to make for dessert tonight.
Ingredients:
2 bananas
2 cups milk (or soya, rice, almond)
3 tbsp. arrowroot* or Kuza* Read the rest of this entry »
The Simple Approach To
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