Posts by Month: September 2019

Fruit & Nut Spread

Heidi ReiswigSep 26

From Eating Clean by Lisa Allen ½ cup almonds, finely chopped ½ cup walnuts, finely chopped ½ pound pitted dates, finely chopped or pureed in a food processor Apple cider ¾ teaspoon ginger ½ teaspoon cinnamon Pepper 2 pinches cloves 1 apple-any organic type will do, peeled and grated Combine almonds and walnuts in a large bowl and set aside. Mix dates with the apple cider, ginger, cinnamon, pepper and cloves. Stir the puree into the nut mixture. Stir grated apple into the date mixture. Add cider as necessary so that the mixture is thick but spreadable. Spread on rice cakes or wedges of fresh pear for a sweet treat. Add some almond butter, too, and you have your own Eating Clean version of the classic PB & J.

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Immune Support Breakfast

Heidi ReiswigSep 10

Combine ingredients in large container and keep in refrigerator. 4 cups rolled grains (we use rolled oats) 2 cups oat bran ½ cup dried fruit 1 cup sunflower seeds (may be ground, but don’t have to be) 1 cup nuts, raw and unsalted 1 cup lecithin granules 1 cup flax seed, ground 1 cup Milk Thistle seeds (Silybum marianum), ground (These can be difficult to find and somewhat expensive, we sometimes use less or leave it out altogether.) Preparation: Soak ½ cup per serving for about 30 minutes in water, soy milk or nut milk. For extra sweetness add a sliced banana or peach just before serving.

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Tahini Sauce (aka “Saucy Sauce”)

Heidi ReiswigSep 10

Tahini Sauce 4-6 oz Tamari (or to taste) 5 oz Lemon Juice 5 heaping Tablespoons Tahini 1 1/2 cups Olive oil 1 1/4 teaspoon Dill 1 Clove garlic, crushed (yeah, right - go for 3-4 cloves!) Blend all ingredients except oil in blender. Drizzle in oil a little at a time (you know me - I just toss it all in together - doesn’t seem to matter too much). You can fiddle with amounts to get the taste you like! We keep this in the container with a pour spout in the fridge for about two weeks. It goes great on grains, vegetables, and about anything else.

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Raw Energy Balls

Heidi ReiswigSep 10

Raw Energy Balls Ingredients: 1 cup raw sprouted almonds or walnuts 1 cup Medjool dates, pitted ¼ cup raisins ¼ teaspoon ground cinnamon ¼ teaspoon ground cardamom ¼ cup raw almond butter ½ cup shredded organic coconut In a food processor fitted with the “s” blade, process the almonds until finely ground. Add the dates, raisins, and spices and grind to a fine meal. Add the almond butter and process again until thoroughly mixed. Form the mixture into balls and roll in shredded coconut. Store in a sealed container on the countertop for up to 3 days, or refrigerate for up to 3 weeks. Yield: 1 dozen balls The Whole Life Nutrition Cookbook pg. 367

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Rebecca’s Yummy Salad Dressing

Heidi ReiswigSep 10

1/2 tsp Salt Pepper to taste 1 tsp Dijon 2 Tbsp White Wine Vinegar 6 Tbsp Olive Oil 2 gloves Garlic, crushed Any herbs you like Combine and Serve.

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