How to make your own almond milk

Until a few weeks ago, I thought making my own almond milk was a little too much work.  Watch this clip on how easy it is to make your own almond milk.  The milk tastes much creamier than the store-bought one and has no preservatives.

Send me an email if you’re in the Halifax region and you need me to order you a nut milk bag.  I will have some at the clinic soon.

http://www.youtube.com/watch?v=64_GOC4MVBE&feature=youtu.be

Our morning routine

This is a clip of the boys and I doing our morning routine.  Many times I have patients tell me they don’t have time to take their essential nutrients.  I recommend individuals do it at a consistent time every day especially if there is more than one person involved so the whole family can remember.  It is so much easier to stay healthy than it is to take care of a health issue when it arises.  Performing this daily routine can create enough momentum in your body to keep you and your family well throughout the year.

http://www.youtube.com/watch?v=lM5RKmwk8NQ&feature=youtu.be

Paleo Pumpkin Pie Pancakes

paleo pumpkin pancakes

We have been looking for a paleo version of our favorite pancakes for a while now.  Jason has tried many recipes and I think he has tweaked this one just enough to make it awesome.  The spices in it remind me of my grandmother’s donuts she made us often as kids (those were not paleo).  Serve these pancakes with a nut butter.  We love macadamia butter and cut up bananas or berries on the side.

Paleo Pumpkin Pie Pancakes

Ingredients:

  • 3/4 cup almond butter
  • 4 organic eggs
  • 1/4 cup honey
  • 2 cups of 100% pure pumpkin (I use canned)
  • 1/2 tsp vanilla extract
  • 1 TBSP of coconut flour
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 1 tsp nutmeg
  • 1/2 tsp baking soda
  • 1/2 tsp pumpkin pie spice
  • pinch of sea salt

Directions:

  1. Turn your stovetop on to medium.  Prior to placing the pumpkin pancakes onto frying pan, you should be able to place a drop of water on the pan and have it bubble.  Your pan will then be hot enough to add the mixture.
  2. Combine almond butter, eggs, honey and pumpkin in a bowl.  This requires some stirring to mix the ingredients thoroughly.
  3. Measure all the spices, coconut flour, baking soda, and salt into a small bowl.  Mix them well in order to avoid clumps.
  4. Simply add the dry ingredients to the wet and stir well.
  5. Once ingredients are well combined, make sure the pan is well greased with butter, coconut oil, or bacon grease.
  6. Spoon out the mixture into small to medium sized pancakes (this allows them to flip easier).
  7. Pancakes will be slower to cook than traditional pancakes but your patience will be well worth it for the taste and health benefits.

These pancakes are somewhat filling and you may have leftover mixture.  Simply cover the leftover mixture and store in refrigerator to make them the next day.  These can be made a day or two ahead of time as the mixture stores well for a couple of days for sure in the refrigerator.

Paleo-ish Chocolate Chip cookies

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I started this recipe one day to make a less sweet version of the original chocolate chip cookie.  Our family has gotten to a point now that regular treats taste way too sweet for us, and that is a good thing!  I do however still enjoy baking and want to have the healthiest versions available for my family.  Paleo, for those of you who are unfamiliar, is a word to describe primitive and the way our hunter-gatherer ancestors ate.

I modified this recipe from several others I found, some had way too many ingredients.  This one is relatively simple.  I substituted eggs for flax seeds and some water, worked perfectly.  Also, I reduced the sweetener from some of the other recipes by half.  The following is my version and although my taste buds are accustomed to less sweet, I thoroughly enjoyed them and how moist they are on the inside.  The boys and my nieces said they were blog-worthy.

3 ¼ cup almond flour (4 cups of sliced almonds ground in the food processor will shrink to about this amount of almond meal)

1/2 tsp salt

1 tsp baking soda

2 TBSP of ground flax seeds mixed in with 6 TBSP of water (or 2 eggs, room temperature)

1 tsp vanilla extract

1/4 cup honey (or maple syrup)

5 drops of stevia (optional)

1/2 cup coconut oil, melted

1/2 cup cacao nibs

1/2 cup dark chocolate chips (70% or higher is best)

  1. Preheat oven to 375 degrees. Grab a cookie sheet and some parchment paper.  I find it easier to place all the cookies on the parchment paper, nothing sticks.
  2. Measure 3 and 1/4 cups of almond flour (grind up your sliced almonds first if you don’t have the almond flour).  Once ground, combine the almond flour with the salt and baking soda.
  3. In a large bowl, combine your ground flax seeds with the water and mix well (or simply use 2 eggs).  Add in a teaspoon of vanilla extract, 1/2 cup of coconut oil and 1/4 cup of either honey or pure maple syrup, add in stevia (optional).
  4. Combine wet and dry ingredients.  I use a food processor to do this.  Once the ingredients are well mixed, I stir in the cocoa nibs and chocolate chips.  The darker the chips the more paleo-friendly they are.  Our ancestors ate food that was unprocessed, we typically digest these foods better.  (The dough will look pretty wet and is quite sticky.  You can place it in the fridge to firm it up a bit.  I just spoon it on to the parchment paper into little balls.)
  5. Spoon them onto your parchment and pop them in the oven.  This recipe makes about 24 cookies.  Bake them for about 8-10 minutes (the tops will start to get golden brown).  I like them to be a little soft when I take them out to keep them chewy on the inside.
  6. When I pull them out I let them cool long enough to get them off the parchment.  Enjoy, these are absolutely delicious!

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