Category: Uncategorized

This is a great drink for every day use as well as for detoxing.

Ingredients:

• * 2 cup of fresh lemon or lime juice approx 8 lemon
• * 14 cup of filtered or distilled water
• * 1 teaspoon powdered stevia extract
• * 2 teaspoon sea salt

Instructions:

1. Start by juicing the 8 lemons or lime combination.
2. Add 14 cups of filtered water.
3. Add powdered stevia extract to sweeten the taste.
4. Finally add the sea salt.
5. Store in the refrigerator

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Ingredients:

• 1 cup stevia, in the raw
• 1 1⁄2 cups rolled oats
• 2 cups whole wheat flour
• 1 1⁄2 teaspoons baking soda
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon ginger
• 1⁄4 teaspoon clove
• 1⁄4 teaspoon allspice
• 1 cup pumpkin
• 1⁄2 cup water
• 2 tablespoons bob’s red mill egg substitute
• 1 teaspoon vanilla extract
• 1 cup cranberries, quartered or 1⁄2 cup dried cranberries

Instructions:

1. Preheat the oven to 350°F.
2. Place all ingredients in bowl, stir together until combined.
3. Use 1/4 cup measuring cup to drop onto greased cookie sheet, 6 to a sheet.
4. Spray the top of each cookie with non-stick spray. Flatten with your fingers to the desired size. These cookies do not spread.
5. Bake 15 minutes.
6. Store in an airtight container between layers of waxed paper.
7. These freeze well, and can go straight from the freezer to the toaster.

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This naturally sweetened pineapple jam you can easily make at home. It has much less sugar than any store bought jam. Tools: Knife and cutting board, blender, measuring spoons, saucepan and spatula

Ingredients:

• 1 medium size pineapple (approximately 1.5 lbs)
• 1 tablespoon tapioca starch or pectin
• 1 tablespoon chia seeds
• optional) ¼ teaspoon pure stevia extract powder (Now brand

Instructions:

1. Dice the pineapple and then puree in a blender with the tapioca starch or pectin.
2. Pour the pineapple puree into a saucepan over medium heat. Cook and let the water evaporate. Stir continuously to prevent the jam from burning. Approximately 10 minutes.
3. Add chia seeds. Add stevia if you want extra sweetness.
4. Let the jam cool to room temperature and then store in a clean glass jar. It can be kept in refrigerator up to 10 days.

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Ingredients:

• 1 cup cooked adzuki beans
• ½ cup pureed roasted beets
• 1/4 cup pureed raspberries
• ½ cup dutch process cocoa powder (i made beet-infused cocoa and used that)
• 6 packets vanilla flavoured stevia (equal to 1/4 cup vanilla sugar)
• ½ cup coconut sugar (or dark brown sugar)
• 1/4 cup glutinous rice flour (aka sweet rice flour)
• 1/4 cup brown rice flour
• 1/4 tsp baking powder
• Pinch baking soda
• 1/4 tsp salt
• 1 tbsp ground flaxseed
• 1/4 cup cherry or raspberry flavoured chocolate chips (or semisweet chocolate chips)
• ½ tsp coarse sugar, for topping (optional)

Instructions:

1. Preheat the oven to 350F and line a 9″ pan with parchment or greased foil.
2. In a food processor, puree the beans, beets and raspberries until smooth.
3. Add the cocoa, stevia (or vanilla sugar) and coconut sugar and puree smooth again.
4. Add the flours, baking powder, baking soda, salt and flaxseed and mix smooth.
5. Add the chocolate chips and pulse in.
6. Spread in the pan and sprinkle with the coarse sugar.
7. Bake for 30-35 minutes.
8. Turn off the oven and leave the brownies inside for 30 minutes, then remove and cool completely on a wire rack before cutting.

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Tools: A small mixing bowl, measuring cups, high speed blender, cheesecloth, 4-quart saucepan with lid.

Ingredients:

• ⅓ cup black beans
• ⅔ cup soybeans
• 6 cups water
• (optional) ½ teaspoon pure stevia extract powder

Instructions:

1. Rinse and soak black beans and soybeans with cold water in a bowl for at least 6 hours. Drain and rinse well.
2. Transfer half of the soaked beans into a blender; add 3 cups of water. Blend the soybean approximately 1 minute or until it is smooth.
3. Line a saucepan with a single layer of muslin cloth, then pour the blended soybean water mixture into the muslin cloth.
4. Repeat step 2 and 3 to finish the rest of the beans.
5. Collect all ends of muslin cloth and squeeze out the liquid (soy milk) to strain the mixture.
6. Boil the liquid on the stove top. After boiling, simmer for 1 minute.

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Ingredients:

• * 1 tsp vanilla powder
• * 1 tbsp maca powder (key for that malty flavour!)
• * 1 cup (approx 200g) frozen cauliflower floret
• * 5 – 10 drop liquid stevia

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Sweet with a slight tang, this lemonade is perfect for cooling off on hot summer days!

Ingredients:

• 1 cup (240mL) freshly squeezed lemon juice (about 6-7 medium lemons)
• 4 cups (960mL) cold water
• 1 tbsp (12g) powdered stevia

Instructions:

1. Add all of the ingredients to a pitcher or large bowl, and stir until the stevia has completely dissolved. Serve immediately over ice, or cover and chill until ready to serve.

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This protein-packed yogurt dip is very easy to make, and we love keeping it around for both healthy lunch sides and afternoon snacks. Try raspberries or cherries for a fun twist!

Ingredients:

• 1 cup (240g) O Organics plain nonfat Greek yogurt
• 1 ½ tbsp unsweetened cocoa powder
• 1 ½ tsp powdered stevia
• 1 ½ cups (210g) fresh strawberries

Instructions:

1. Add the Greek yogurt, cocoa powder, and stevia to a small bowl. Stir until smooth. Serve with the fresh strawberries.

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Ingredients:

• 1⁄4 cup whole wheat flour
• 1⁄4 cup oat bran
• 3 tablespoons cocoa powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon salt
• 2⁄3 cup applesauce
• 2 egg whites, lightly beaten
• 4 teaspoons liquid stevia, extract (or 4 packets powdered stevia extract)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F Grease square 8”x 8” non-stick baking pan with the cooking spray of your choice and set aside.
2. Combine the dry ingredients in a large mixing bowl. Add the wet ingredients and mix with an electric mixer until all of the ingredients are wet. Pour the batter into the prepared pan and bake for 20-30 minutes, until a toothpick inserted in the center comes out clean.
3. Remove from oven and let cool in the pan for five minutes. Gently remove from pan; place on wire rack to cool the rest of the way. Slice, serve and enjoy. Brownies freeze well for 4 – 6 months.

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Ingredients:

• 1 cup dry oats (I used toasted not quick cooking)
• 8 scoops vanilla protein powder (4 servings worth)
• 8 tablespoons flax seed meal
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 2 cups egg whites or 2 cups egg substitute
• 1 (15 ounce) can pumpkin
• 1⁄2 teaspoon stevia (or 1/2 tsp Splenda)
• 1⁄2 banana
• 1⁄2 cup crushed pineapple in juice

Instructions:

1. Preheat oven to 350°F.
2. Use a food processor, magic bullet, coffee grinder, etc. to process oats into oat flour.
3. Combine oat flour, protein powder, flax meal, baking powder, cinnamon and stevia/Splenda.
4. In a separate bowl, combine egg whites and pumpkin.
5. Mix dry and wet ingredients together until blended.
6. Pour into a mini loaf tin (makes 8 mini loaves) or two muffin tins (makes 24 muffins.
7. Bake 10-15 minutes for muffins or 30 minutes for mini loaves(my convection oven cooks quickly, the temperature and time may need to be adjusted accordingly).

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