2 cups of pumpkin, sweet potato or squash
½ tsp grated ginger
2 T freshly chopped coriander (cilantro)
juice of ½ lime
1-2 T of coconut oil or coconut milk,
pinch of good quality salt, Himalayan, sea or rock salt.
Steam the pumpkin, squash or sweet potato. Mash in a large mixing bowl or food processor and then add the ginger, coriander, lime juice, coconut milk (or coconut oil) and a pinch of sea salt. If you don’t like coconut you can use olive oil or butter, as you like. This makes a delicious side dish and kids love it too!
2 ½ cups grated beetroot
2/3 cup maple syrup
½ cup cold-pressed coconut oil
1 tablespoon vanilla extract
½ teaspoon almond extract
½ cup cacao powder
½ teaspoon celtic sea salt
1. In a medium saucepan, heat the beets and maple syrup, bring to a boil, then cover.
2. Reduce to a simmer and cook for 20-30 minutes, until the beets are soft.
3. Transfer this mixture to a blender and puree on high speed until very smooth.
4.Add the eggs, oil, vanilla, almond extract, cacao and salt and blend again.
5.Pour mixture into a well greased 9 inch cake pan.
6.Bake at 180 C or 350 F for 30-35 minutes until a knife inserted into the center comes out clean.
7. Cool, refrigerate for a few hours and then serve.
*This recipe was adapted from a recipe on the wonderful website Elana’s Pantry (http://www.elanaspantry.com/) that’s chock full of gluten-free delights!
Wash the kale leaves, cut out the thick stems in the middle and break them into smaller pieces. Dry well. Coat them with a small amount of olive oil, a pinch of salt and any other spices you like, cumin, coriander, turmeric, cayenne, etc or just have them plain. Place on baking sheets and dry in a low oven or dehydrator. The normal temperature to dry things in a dehydrator and retain all the nutrients is approximately 50 degrees C or 120 degrees F, but most people do not own one, so it’s also okay to put them in the oven at a slightly higher temperature for less time. When using an oven at 95 degrees Celsius or 200 degrees F, they will dry in about 20 minutes.
We’ll be running our popular Creative Cooking, Conscious Eating and Yoga retreat again from April 11-13, 2014. Go here for more details: http://www.jivahealing.com/consciouseating.html
This inspiring new movie shows a story of a man who reclaims his love of life and himself with the help of some raw foodies in San Francisco… definitely worth a watch. http://mayibefrankmovie.com/
If you still aren’t aware of the dangers of Monsanto and their control of our food supply then you should watch this enlightening and frightening documentary about this company
The World According to Monsanto
This beautifully shot but harrowing film opens your eyes to the madness of our addiction to plastic. It’s time to take action and to stop using so much plastic crap! Please watch this…
This is an amazing film. If you haven’t watched it, I urge you to. It talks about the transition we need to make to change the consciousness of Humanity away from our obsession with accumulating stuff and disregarding the impact that has on the environment and other people…. we all need to work towards this new awareness if we want to survive. Humanity is most definitely at a Crossroads. Watch the Movie
These cookies are so amazing. Taken from Elana’s pantry – we use maple syrup instead of agave. My 4 year old son loves to make these with me, they are that easy! They have no flour or butter and are super tasty. Only problem is making enough so that they last more that one minute in our house…
- 1 ¼ cups blanched almond flour
- ¼ teaspoon celtic sea salt
- ½ teaspoon baking soda
- ⅓ cup maple syrup
- ⅓ cup tahini (raw or roasted, though roasted will give more flavor)
- 1 tablespoon grapeseed oil
- 1 tablespoon vanilla extract
- ¼ cup sesame seeds (hulled or unhulled -I used hulled)
In a large bowl, combine almond flour, salt and baking soda. In a smaller bowl, blend together agave, tahini, oil and vanilla. Blend the dry ingredients into the wet. Form the dough into 1 inch balls and roll in the sesame seeds. Place on a parchment paper lined baking sheet and flatten. Bake at 180°C for 8-10 minutes until lightly brown.
So here’s the story, we put this blog together in 2007 and sure enough lost momentum and forgot to post anything for AGES… But 2013 is a new year and we are starting out on a new foot, yes the Jiva Healing girls are going online again and we are reinstating our blogging status with a fabulous new blog where we will be posting all our best ideas on healthy eating, yoga, meditation, fitness, nutrition, sustainable living, happiness and much much more…. We’ll also be keeping you up to date on our latest retreats and weekend breaks. Please share your best healthy ideas if you want to, spread the love!
Melissa, Rebecca, Susie, Teresa and Ange (and the rest of the Jiva Healing team!)