Healthy Eating, Healthy Living, Recipes, Uncategorized

“Gerson Therapy Cookies”

About a year ago, I became a student of Traditional Naturopathic Medicine at Genesis School of Natural Health. I was interested to see that the first phases of the program dealt, in large part, with the issue of Cancer in the body. There is plenty of reason to be encouraged at how nutritional and life-style can reduce your Cancer risks and reverse the progress of the disease. As Naturopathic Doctors work with Alopathic Doctors, I am hopeful in the progress in overall wellness that can be make and at little to no cost to the individual seeking health and healing.

And it’s not just in the arena of cancer that this holds true. Hippocrates was being literal when he said, “Let your food be your medicine.” Real, organic, nutritious food really can be strong and powerful agents of healing. And so it is with the first book I studied while a student with Genesis: The Gerson Therapy by Charlotte Gerson and Morton Walker, D.P. M. This is the brain child of Max Gerson M.D. who, while a student, was looking for a way to help with his personal malady’s. What he landed on was a dietary protocol which seems to be at least, helpful and at best, miraculous. If you have a loved one who is seeking to heal Cancer, this book is a must read.

The Therapy is a combination of cooked and juiced fruit and vegetables. You would find, after following a daily (let alone weekly, monthly or yearly) Gerson diet would result in a vast remain of apple and carrot pulp. While some of the high end juicers approved by The Gerson Institute leave very little pulp behind, lets be realistic. Many, if not most, of us are using a more conventional juicer. This means that until one has the means to invest in the more high end juicer, they will, when following the Gerson Diet, have a LOT of pulp. Composting is an obvious option, but it seems a bit of a waste, when there is clearly so much life, health and good ol’ yumminess left in this pulp to just toss into the compost heap.

So, in an effort to make something good and something…good…I created this little treat:

Gerson Therapy Cookies is what I’m calling them, although they are in no way endorsed by the Gerson Institute. While they are free from that nasty white stuff, the sugar content is not really in the zone anyone would recommend from someone with Cancer of any other illness. But if you find yourself in a situation like mine, with a family member following the Gerson Therapy for healing and me, with a bunch of left over pulp, this may be for you.

The recipe is simple:

 

 

Gerson Therapy Cookies
Author: Shannyn Caldwell
Recipe type: Grain-Free, Gluten-Free, Dairy-Free, Corn-Free, Refined Sugar-Free, Yeast-Free
Prep time:  
Cook time:  
Total time:  
Serves: 24
Dairy-free, grain-free cookies made with carrot and apple juice pulp.
Ingredients
  • 3 cups carrot, apple juice pulp (made from approximately 4 carrots, 2 red apples.)
  • 3 eggs
  • ¼ cup liquid coconut oil (can omit if desired)
  • ¼ teaspoon vanilla extract
  • ½ cup water
  • ¼ cup real maple syrup
  • 1 tablespoon black strap molasses
  • ½ teaspoon vanilla liquid stevia
  • 2½ tablespoon ground cinnamon (optional)
  • 1 teaspoon ground cloves (optional)
  • ½ teaspoon allspice (optional)
  • ¾ teaspoon sea salt (optional)
  • 2 teaspoons gluten free baking soda
  • ¼ teaspoon baking powder
  • 1/3 cup flax meal
  • 2/3 cup organic oats
  • ½ cup shredded coconut
  • ½ cup chopped dried fruit (optional)
Instructions
  1. Preheat your oven to 380F. In a food processor, place the juice pulp, pitted dates, egg, olive oil, water, and chopped pear or apple. Turn the food processor on until the mixture is well incorporated and smooth.
  2. Add the cinnamon, cloves, allspice, salt, vanilla liquid stevia, baking soda, baking powder, and flax. Periodically, stop the food processor to scrape the bowl with a spatula. Keep mixing the batter until the mixture is thoroughly incorporated. It will be very thick. Once the batter is mixed, scoop it into a large mixing bowl.
  3. To the mixing bowl, add the oats. You an also add chopped, dried fruit, if you want to. Using a wooden spoon or spatula, incorporate the nuts, coconut, and dried fruit into the batter.
  4. Liberally grease two mini muffin trays or cookie sheet (that contain 12 muffin molds, each) with coconut oil. Mold each cookie, by hand: using a spoon, fill each mini muffin mold, half way. Then, take a second scoop of muffin batter, and form it into a mound shape. ** The muffins in this recipe will not rise; therefore, you need to shape the muffins yourself before you bake them**
  5. Use your hands to help you to mold the muffins into muffin shapes.
  6. Place the muffin trays into the preheated oven for 30-35 minutes.
  7. Once baked, you want the muffins to be a deep brown color. After baking, cool the muffins on a baking rack. Let them completely cool before you sample them.
Notes
Juice Pulp – You can freeze carrot, apple pulp in 3-cup portions. When you’re ready to make cookies, just place the frozen juice pulp in a pan, and place it in the preheated oven. It will thaw in about 4-5 minutes.
Stevia – You can substitute 2 tablespoons of coconut sugar for the vanilla liquid stevia.
Storage – Do not store these muffins in a tightly sealed container. They are too moist. Just place them on a plate, covered loosely.

 

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Healthy Eating, Healthy Living, Homemaking, Recipes, Uncategorized

From the Healing Season Kitchen

Last month, we welcomed an InstantPot into our kitchen.

Honestly, pressure cookers have always scared me a bit, with stories circulating through our family history of explosions and spaghetti sauce on the ceiling. But when all of American exploded at Christmas with blog upon blog and photo after photo of happy/healthy mama’s smiling next to their shinny little cooker-bots…I BIT!

By now, I’m sure you’ve heard that probiotics are a blessing for your belly, digestion and entire system. They are healing ninjas! I want an army of them!

Mostly, I wanted to be able to push a button that says “Yogurt” and then watch a tiny little miracle happen. And THAT’S exactly what I feel has happened.

yogurt

My Syrian grandma, Mary used to make her own yogurt. It was delish. Making is…GROSS, Grandma! But this…for realz, ya’ll. It’s “set it and forget it” goodness.

My husband says it’s the best he’s ever had. My son has requested I make it each week!

And…holy EASY Batman! So…if you are feeling adventurous or just want to up that pro-biotic count, this is for you.

I don’t know about YOU but for me, if it’s going into something called the “Instant Pot” it better be really, really easy. Dare I say Instant?

There are LOTS of recipes out there for homemade Instantpot Yogurt. So require boiling milk. Some require a thermometer! #aintnobodygottimeforthat. Because this is a coconut yogurt, no thermometer required! YES, LORD!

This is definitely easy.

Easy homemadecoconut yogurt

To create this Greek Yogurt textured pot of yummy, simply mix all the ingredients above (except the gelatin) together. Split the creamy goodness between your two clean ball jars and put them uncovered in your Instant Pot for 11 hours.  When your little pot sings it’s happy “I’m done” song it will read “Yogurt” on the display! That’s when you just pull out the jars, stir in the gelatin (or better yet, BLEND that goodness) and pop them in your refrigerator until they are cool.

And they are SO cool! I hope you enjoy this and thanks to the blogger at My Big Fat Grain Free Life for getting this idea started. (she doesn’t add the syrup so hers is a pure plain yogurt, while this is a tiny bit sweet)

Top with your favorites: Berries….MORE syrup? Have fun, sweet ones! Be well.

Shannyn Caldwell is a Certified Holistic Nutritionist and founder of The Healing Season: Holistic. Wellness. Community! http://www.thehealingseason.com 

 

Healthy Eating, Homemaking, Recipes, Uncategorized

Green Tea Shortbread Cookies-GF

I’ve recently been power watching the Great British Baking Show.

In an effort to avoid all things polital this election season, I’m…baking!

First I “perfected” my GF Cheesecake! Then, my GF sponge (to be honest, I’m still working on my perfect sponge but hey…a couple months ago, I didn’t even know what sponge WAS, so…grace)

My latest baking challenge was to make a perfect shortbread.

I found this great GF recipe from The Dirty Kitchen and worked to make it a bit healthier so I can eat stacks and stacks and consider it a wise (not only yummy) choice!

This is HER recipe

I tweaked it a bit and came up with THIS:

gf-green-tea

Once these are mixed together into a ball (it will be a little crumbly and you have to work it a bit it hold it together) cut in two and roll dough into two balls.

Refrigerate for 30 minutes while preheating your oven to 350.

Once the dough is chilled, roll into two “logs”, roll the logs in powdered sugar and slice into even pieces.

Bake 7-10 minutes.

Do. Not. Allow them to brown.

Allow them to cool ON the sheet for at least 10 minutes.

If you try to pull them off early, they WILL crumble.

So, patience, beloved.

These came out perfectly and even my gluten loving friends looooved them and so did I!

Let me know if you give this a try!

Note: These are the BEST with a green tea with milk.

Ohhhhh yeahhhhh.

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Healthy Eating, Recipes

Coconut Buttermilk Pie (GF)

This pie is adapted from Char Bolthouse’s Famous Butter Milk Pie

Her Recipe Here

Now, Char’s recipe is perfection. It’s also…like the opposite of healthy so, I tinkered with it a bit in an attempt to sooth my spirit of it’s never ending desire for healthy AND YUMMY FOOD!

This #healthhack is not 100% healthy exactly, but it lives in the neighborhood and came out PERFECT!

{Read: Best Pie Ever}

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Ingredients:

1 cup coconut sugar

1/4 cup organic cane sugar

1 t vanilla

1 cup organic butter milk

3 eggs 1 egg white

1 cup raw unsweetend coconut

1/2 cup gluten free baking mix (we used ancient grain)

5 t and 1/3 t melted coconut oil

Use mixer to blend completely.

Pour into greased (coconut oil) pie tin and bake at 350 for 50 minutes or until toothpick comes out clean.

Let cool.

EAT!

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Healthy Eating, Healthy Living, Homemaking, Recipes

Crazy Delicious (Gluten Free) Black Bean Brownies

I’ve got kids who DETEST it when I try to slide health into their food (something I do EVERY DAY)

So, when I made some like cheesecake with tofu or brownies with black beans, I keep it on the down low.

What happens in the kitchen, STAYS in the kitchen, right?

I just serve them up and what to discern the expression as “MMMMMMM” or “EWWWWWW”. These brownies are wheat free, gluten free and a slam DUNK every time.

Even AFTER if “spilled the beans” they are still a family favorite and one of my husband’s “love languages”

You won’t believe how EASY they are to make, how easy they are to EAT and how little guilt is involved in chowing down a pan of these brownies!

Dark chocolate black bean brownies

Yield: 10-12 servings

Ingredients:

1 15.5 oz. can black beans, thoroughly rinsed and drained
1/2 teaspoon baking powder
1/2 cup + 1 tablespoon sugar or Xylitol
1/4 cup dark cocoa powder
3 eggs
3 tablespoons olive oil
1 teaspoon vanilla
1 teaspoon instant coffee granules or 1 shot of espresso
1/4 cup walnuts, chopped, optional
1/3 cup dark chocolate chips, more if you like

Directions:

Preheat oven to 350 degrees F. Place parchment paper in the bottom of an 8X 8 pan. Grease the parchment paper. This will be your security blanket to make sure the brownies don’t stick to the pan!!

Place all the ingredients except chocolate chips and walnuts in a food processor or blender and pulse thoroughly until smooth and well combined.

Pour batter in the baking dish. Top with nuts and chocolate chips. Bake for 30-35 minutes or until the top is dry and edges begin to pull away from the baking dish. Cool completely before cutting.

Black-Bean-Brownies