Recipes
Coconut Pine Cookies
Boreal forest meets tropical fruit in a shortbread cookie.
Ingredients
- 3 cups unbleached flour
- 1 cup organic cane sugar
- 1/4 cup shredded sweetened coconut
- 10 tbsp pine powder
- 1/2 cup melted butter
- 3 eggs
- 1 tsp vanilla
Instructions
If you are unfamiliar with pine powder, it’s very simple to make, here’s a link: Pine Powder.
Place all dry ingredients into a bowl. In another bowl blend together melted butter, eggs, and vanilla. Mix the wet ingredients into the dry ingredients and blend well.
Roll cookie dough into balls about 3/4 the size of a golf ball and place on ungreased cookie sheet. Use a fork to flatten the cookies until they are about 1/4” thick.
Bake at 350°F for about 10-12 minutes. Makes about 5-6 dozen.
Found at: Edible Wild Food
Pine Cookies
Pine needle cookies that taste great. No pine nuts are used in this recipe.
Ingredients:
- 3 cups unbleached flour
- 1 1/2 cups organic cane sugar
- 8 tbsp white or red pine powder
- 1/2 cup melted butter
- 3 eggs
- 1 tsp vanilla
Instructions:
If you are unfamiliar with pine powder, it’s very simple to make, here’s a link: Pine Powder.
Place all dry ingredients into a bowl. In another bowl blend together melted butter, eggs, and vanilla. Combine the wet ingredients into the dry ingredients and blend well.
Roll cookie dough into balls about 3/4 the size of a golf ball and place on ungreased cookie sheet. Use a fork to flatten the cookies until they are about 1/4” thick.
Bake at 325°F for about 10-12 minutes.
Makes about 5-6 dozen.
Found at: Edible Wild Food
How To Make Molasses
Take pumpkins, boil them, press the juice out of them, and boil the juice to a proper consistence. There is nothing else necessary. The author of this book, John George Hohman has tasted this molasses, thinking it was the genuine kind, until the people of the house told him what it was.
Easy Peppermint Chocolate Fudge
This easy peppermint chocolate fudge is made with only 5 ingredients and takes 5 minutes to make and 1 hour to set. It is infused with amazing peppermint essential oil and is gluten and dairy free.
Ingredients
- 250 grams cashew butter
- 1/3 cup coconut oil, melted
- 1/3 cup raw cacao powder
- 2 tablespoons pure maple syrup
- 6 drops peppermint essential oil
Instructions
- Add all ingredients to a blender/food processor/thermomix and blend until smooth.
- Spoon the mixture into a loaf tin lined with baking paper and smooth over with a spatula.
- Place into the freezer for approximately 1 hour to set.
- Take out of the freezer and cut into desired portion sizes.
Cleansing Pineapple, Apple, and Ginger Juice
Ginger root has a slew of health benefits ranging from high in antioxidants to being used as a natural remedy for motion sickness or nausea. Ginger is also great for stimulating and aiding in digestion by breaking down food so that nutrients can be absorbed quicker.
Pineapple and apples also have wonderful cleansing properties, especially if you are feeling sick, as they are packed with vitamin C and magnesium. Vitamin C helps to support your immune system with antioxidants, while magnesium is essential for muscle and nerve function. Basically, just what the doctor ordered this fall season!
Ingredients
- 3/4 small pineapple
- 1 1/2 apples
- 1/4 piece of a thumb of ginger
Instructions
Simply wash and chop the pineapple, apples and ginger and put into your juicer to be juiced. Store in an airtight container (mason jar) and enjoy for the next 3 days!
Found at Raw Food Recipes
Sunshine juice
A naturally sweet and low-glycemic raw, veggie juice that’s packed with ingredients to boost your mood, heart health, improve your blood pressure, and ensure optimal digestion of nutrients!
Ingredients
- 1 head of organic romaine lettuce, washed (or 1 bunch of organic kale)
- 1 organic lemon
- 1 large organic carrot, peeled
- 2 stalks of organic celery
- 1 one-inch knob of ginger root
- 1/2 an organic cucumber (or zucchini)
- (optional): 1/4-1/2 a green apple (or a leftover apple core)
Instructions
Add all the ingredients to the juicer in the order listed and juice. Pour the juice over a glass of ice for a nice and chilled juice, and enjoy! Clean the juicer immediately after (this is much easier to do right now than later). Let the juicer parts dry well and put away for tomorrow.
Found at Raw Food Recipes
Flu-Fighting Beet and Cucumber Juice
This beet and cucumber juice is the perfect drink to have at your side during any flu season. It will give you a boost in energy, as it is packed with flu fighting vitamins and minerals! Aside from all the nutrition this juice generously yields, it actually tastes delicious!
The cucumbers add a refreshing note to the juiced beets, which surprisingly does not have an earthy undertone. Instead the beets are sweet, especially when squeezed with a little lime juice. The lime highlights the sweetness of both the cucumber and beets, leaving you with just a delicious and refreshing juice full of flu fighting nutrients. Give it a try if you’re feeling under the weather, or simply to give your body a boost.
Ingredients
- 2 raw medium beets
- 1½ – 2 medium cucumbers
- juice of 1 lime or lemon ( I use lime)
Instructions
Simply wash and chop the beets and cucumbers and put into your juicer and squeeze in the lime juice. Enjoy right away or store in the refrigerator in an airtight container (mason jar) for the next 3 days!
Found at Raw Food Recipes
Turmeric, Carrot, and Ginger Remedy
Not a fan of straight carrot juice? Try doctoring it up with ginger, turmeric, lemon and honey, which has an enormous side benefit of giving the immune system an even more powerful boost. It’s delicious – potent, refreshing, spicy and sinus-clearing, and a little goes a long way.
Ingredients:
- 8-10 large carrots – peeled if not organic
- 1″ piece ginger or more – peeled if not organic
- 1″ piece fresh turmeric root – peeled if not organic
- 1 lemon
- 1 teaspoon raw honey
Instructions:
Run the carrots, ginger, turmeric and lemon through a juicer. Pour juice into a blender, add the honey and blend until the honey is incorporated. Enjoy.
Notes:
I like to use organic lemons for this juice, so that I can run the peel through the juicer and get its oils and benefits into the tonic. I generally use a bit more than 1″ of ginger for this amount of juice, but I like things really fiery. If you are the same way, add some more ginger.
Found at: Raw Food Recipes
Cranberry Soup
- 1 cup cranberries
- 2 cups water
- Honey to taste
- 1 tbsp potato starch
Heat cranberries and water together until cranberry skins open. Strain and add honey to taste. Bring mixture close to a boil, then remove from heat. In a separate bowl, mix starch with 2 tbsp cold water. Slowly add this mixture to the cranberry juice – stir vigorously.
Return mixture to heat and bring to full boil, stirring until it thickens and becomes slightly transparent. Store in refrigerator in a covered container. Serve w/ warm cream. Soothes colds, and is a good source of vitamins C and B.
Source: Witches of the Craft
Buckwheat Chocolate Chip Cookies
Ingredients:
- ⅓ cup unsalted butter, softened
- ½ cup white sugar
- ⅓ cup brown sugar
- 1 egg
- 2 tbsp vanilla extract
- 3 cups buckwheat flour
- 1 teaspoon salt
- ⅓ teaspoon baking powder
- ½ teaspoon cornstarch
- 1 teaspoon honey
- 2 cups semi-sweet chocolate chips
Preheat oven to 350. Beat together sugars with butter until smooth. Add in egg, vanilla, and honey, beating well. Combine dry ingredients, including chocolate chips, in a large bowl and cover with wet ingredient mixture. Form 2-inch balls of dough and create rows on baking sheet lined with parchment paper. Bake for 10 minutes or until slightly brown.
From: Jen Reviews
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I think it's time to go shopping... maybe even buy some really cool stuff at my online shops!!
