Latest Health News in Crofton - Nutritional Healing Center

Easy VeGan Strawberry Cheesecake

4/24/2019

Ingredients
Filling

1 1/2 cup raw cashews
1/2 cup full fat coconut milk Use the solid "cream" part of the coconut milk that has surfaced to the top. Do not use the liquid. Make sure it's room temp.
1/2 cup maple syrup Room temp.
2 tablespoons coconut milk Room temp.
1/4 cup coconut oil melted
2 teaspoons vanilla extract
1/4 teaspoon sea salt

Crust

1 cup raw pecans
1/2 cup medjool dates

Strawberry Topping

1/4 cup strawberry preserves

Instructions
Crust

In a food processor, combine the ingredients for the crust until the dough sticks together and is mostly smooth. Don't over blend it! The crust is better when it is slightly coarse in texture.
Line an 8" by 8" baking dish with parchment paper. Press the crust dough into the baking dish then set aside.

Filling

Begin by soaking the cashews in boiling water for about 1 hour until they are soft. Once the cashews are soft, drain the water.
In a food processor, blend the cashews until they become a pulp.
Heat the maple syrup and coconut oil on the stove to room temperature. Then slowly incorporate the warm maple syrup and melted coconut oil into the cashews while blending. Puree this mixture until completely smooth!
Heat both coconut milks to room temperature (If they were refrigerated). Then combine with the cashew mixture.
Add the vanilla and salt to the filling and finish blending until 100% smooth. Then pour the filling over the crust.

Topping

In a blender or food processor, puree the strawberry preserves until they become a bright red liquid.
To make the swirls, pour four diagonal lines of strawberry liquid across the cheesecake. Then take a toothpick and drag it vertically across the top of the cheesecake. As you do this, it will drag the strawberry preserves into a retro pattern.
Freeze the cheesecake until it is solid. It will still be soft enough to eat, so you don't have to worry about over freezing it. Freezing times vary depending on the type of freezer, but I recommend freezing it for 3-5 hours.

Recipe and Photo from Paleo Gluten Free Eats

No Bake Paleo Fruit Pizza

4/24/2019

Ingredients
Flaxseed Crust

1/2 cup Arrowhead Mills Flaxseed
1/4 cup unsweetened coconut flakes
2 tablespoons coconut oil
2 tablespoons cocoa powder
3 tablespoons coconut flour
10 medjool dates

Toppings

2/3 cup full fat coconut milk
2 teaspoons pure maple syrup
1 teaspoon lemon juice
fruit – strawberries, kiwi, blueberries

Instructions

Pour the flaxseed, coconut flakes, coconut oil, cocoa powder, coconut flour into a food processor and add 10 pitted medjool dates. Pulse until well combined
Flatten the mixture on a parchment-lined baking sheet or plate to create the crust for the pizza
In a bowl, combine the coconut milk (making sure to include most of the thick cream at the top of the can), maple syrup, and lemon juice. Beat for 5-8 minutes, until the mixture is light and fluffy
Spread the coconut cream mixture over the top of the flaxseed crust, then add the sliced fruit to top
Refrigerate
When ready to serve, let the fruit pizza sit at room temperature for roughly 10-15 minutes. The coconut cream will harden as it’s cooled, so warming is slightly will bring it back to it’s originally creamy state

Recipe and Photo from Physical Kitchness

Spiced Paleo Sweet POtato Cookies

4/24/2019

INGREDIENTS

1 c. mashed sweet potato
1/4 c. coconut oil, melted and cooled slightly
1/3 c. honey (local is best)
3 organic or farm-fresh eggs
1/2 t. sea salt
1/4 t. ground nutmeg
1/2 t. ground ginger
1/8 t. ground cloves
1 t. ground cinnamon
1 t. baking soda
1/2 c. coconut flour (I like to make my own)

INSTRUCTIONS

Preheat oven to 350.
Place all ingredients in a blender, with dry ingredients on top, and puree until smooth.
Scoop rounded spoonfuls of dough onto a parchment-lined cookie sheet.
Bake for 25 minutes, or until cookies are golden-browned on top and spring back slightly when you touch them.
Devour.

Recipe and Photo from Raias Recipes

Twice Baked Sweet Potato Puffs

4/24/2019

Ingredients

3 pounds sweet potatoes washed and peeled
1/3 cup salted butter or ghee softened
2 tablespoons cashew milk or any milk you prefer
2 large eggs
3 tablespoons salted butter melted (for drizzling)
Additional salt to taste
Fresh parsley for garnishing

Instructions

Boil water in a large saucepan over medium heat.
Cut the potatoes into chunks and place the chunks in the boiling water. Allow the potatoes to boil for 15-20 minutes* or until the chunks are soft.
Drain off the water.
Add the butter and milk to the drained potatoes.
Use a hand mixer to beat the potatoes until the butter is completely melted and the potatoes are smooth.
Add the eggs and beat for an additional 1-2 minutes until the egg is completely mixed in.
Take a large disposable decorating bag and snip the tip off.
Place Wilton 1M tip inside the bag and push it into the cut off tip.
Fill the decorating bag with the sweet potato mixture.
Spray a baking sheet with coconut cooking spray.
Take the decorating bag, hold it perpendicular to the baking sheet and pipe a swirling mound of sweet potatoes. Continue until you've used all of the sweet potato mixture.
Drizzle the melted butter over the sweet potato swirls.
Bake at 425 degrees for 15 minutes.
Keep the oven rack in the same position. Turn the oven to high broil and broil for 2-3 minutes. Be sure to watch the sweet potato swirls carefully and take them out when they just barely brown on the edges.
Snip fresh parsley over the sweet potatoes if you desire. Add additional salt also if you'd like.

Recipe and Photo from Tastes of Flizzy T

Cinnamon Roasted Sweet Potatoes & Cranberries

4/24/2019

Ingredients

6 cups chopped sweet potatoes
8 ounce bag of cranberries
1 tablespoon coconut oil (melted)
1 tablespoon maple syrup
2 teaspoons cinnamon
1 teaspoon salt

Instructions

Preheat oven to 400 degrees.
In a large bowl combine sweet potatoes, cranberries, coconut oil and maple syrup.
Stir mixture until potatoes and berries are evenly coated. Then sprinkle on cinnamon and 1/2 teaspoon of salt and stir to coat evenly.
Pour onto a cookie sheet lined with parchment paper.
Roast for 40 – 50 minutes for until a fork easily pierces through the sweet potatoes.
Remove from oven and sprinkle with remaining 1/2 teaspoon of salt. Enjoy!

Recipe and Photo from Little Bits Of

Paleo Sweet POTATO Tortillas

4/24/2019

Ingredients

1 1/2 cup mashed sweet potato
1/4 cup + 2 tablespoons tapioca flour
2 tablespoons + 2 teaspoons coconut flour
1/4 teaspoon salt
*optional spices to add: cinnamon, onion powder, garlic powder, paprika, cayenne

Instructions

Combine the mashed sweet potato, tapioca flour, coconut flour, salt, and any additional spices if desired. Mix well until a thick dough forms
Scoop out 1/4 cup of the sweet potato dough and roll into a ball, then place on parchment paper (grease paper lightly for best results) and flatten until very thin, with uniform thickness throughout
Heat a pan over medium heat (spray lightly with oil if pan is not non-stick). Once the pan is hot, carefully peel off the tortilla dough from the parchment paper and place into the pan. If the tortilla has any holes, quickly cover with a thin piece of extra dough over top and flatten slightly (being careful not to burn your fingers)
Heat roughly 2-3 minutes, until the tortilla starts to ‘bubble’ slightly, flip and cook an additional 2-3 minutes
Serve immediately or cool and store in the refrigerator or freezer for later use

Recipe and Photo from Physical Kitchness

Sweet Potato Curry with Cilantro Lime Cauliflower Rice

4/24/2019

Cauliflower Rice Ingredients:

1/2 head medium cauliflower, grated into rice
2 green onions, sliced
Juice of 1/2 lime
1/2 tablespoon coconut oil or ghee
1/4 cup cilantro, chopped
Himalayan salt to taste

Curry Ingredients:

2 medium sweet potatoes, cubed
1 medium zucchini, sliced
2 medium carrots, grated or chopped
1/2 head purple cabbage, sliced thinly
2 cups full-fat canned coconut milk (BPA-free)
1 cup bone broth or filtered water

1 tablespoon coconut oil or grass-fed ghee
1 teaspoon Himalayan salt
1 tablespoon curry powder
1 tablespoon ground ginger
1 tablespoon ground turmeric
1/4 cup fresh basil, chopped, to garnish
1/4 cup fresh cilantro, chopped, to garnish

Instructions:

Prepare sweet potato curry: In a large pot on medium heat, add oil or ghee. When heated, add sweet potato and carrots and saute until tender. (8-10 minutes)
Add ginger, turmeric, curry powder, and salt. When sweet potatoes and carrots are tender, add zucchini and cabbage.
Add bone broth and coconut milk and reduce heat to low. While curry simmers, prepare cauliflower rice.
In a separate pan, heat oil or ghee. Add riced cauliflower and saute for 2-3 minutes, or until tender. Remove from heat and add green onion, lime juice, and cilantro. Toss until well combined.
Serve sweet potato curry in bowls with cauliflower rice, garnishing with basil and cilantro.

Recipe from BareNutrition and Photo from Bulletproof

Paleo Sweet Potato Blueberry Breakfast Bars

4/24/2019

Ingredients

3/4 cup mashed sweet potato
1 tablespoon vanilla extract
1 tablespoon coconut oil, melted
1 tablespoon raw honey
1 egg
1/2 cup almond meal
1/8 cup coconut flour
3/4 teaspoon baking powder
1/2 cup blueberries

Instructions

Preheat oven to 350 degrees
Roast or microwave one large sweet potato until soft. Scoop out the inside and reserve 3/4 cup
In a medium bowl, combine the mashed sweet potato, vanilla extract, melted coconut oil, raw honey, and egg
Add the almond meal, coconut flour, and baking powder. Mix well
Grease a 9×5 inch loaf pan and pour in the batter, pushing it into all the corners and middle of the pan to avoid large air bubbles. Smooth out the top
Place the blueberries in a single layer on the top and gently press the berries into the batter
Bake for 35-40 minutes, or until the middle is set
Let cool and cut into small bars. Serve immediately or refrigerate to store

Recipe and Photo from Physical Kitchness

Red Cabbage Steaks

4/2/2019

INGREDIENTS

1 medium/large red cabbage
1 Tbsp olive oil
1 Tbsp garlic, chopped
1 tsp sea salt
1 tsp black pepper
1 cup balsamic vinegar

INSTRUCTIONS

Preheat oven to 425.
Slice the cabbage steaks ½ inch thick starting from the top all the way through the bottom (leave the core in).
Lay the ‘steaks’ on a baking sheet and sprinkle with olive oil, garlic, salt and pepper.
Bake at for 20-25 minutes
While the steaks are cooking heat the balsamic in a sauce pan over medium-high heat. Lightly simmer until mixture has reduced by half.
Start with drizzling a ¼ cup of balsamic reduction on the steaks and top with more if desired

Recipe from Jessi's Kitchen

Zucchini Cakes

4/2/2019

Ingredients

2 medium zucchini;
1 tsp salt;
2 green onions, finely chopped;
2 cloves garlic, minced;
1 egg;
½ cup almond flour (optional);
½ tsp baking powder;
Coconut oil or clarified butter, for cooking;

Preparation

Begin by using a large-scale grater to grate your zucchini. You want to avoid creating small, thin strands, as the zucchini could get mushy upon frying.
Once grated, place in a bowl and toss in the salt. Allow the zucchini to sit in the salt for at least 10 minutes. Then, extract any excess water from the zucchini (if you have never done this before, I am sure you will be surprised at how much water there actually is!). The easiest way to do this is to place the grated vegetable in a large piece of cheese cloth and wring it out. I was not so prepared and did not have this available, so I used a colander and pressed the zucchini against the sides with force, making the water drip out. It ended up working out just fine.
Return the zucchini to a large bowl and combine with the green onions, garlic, egg and baking powder. You could use almond flour, as it really helps in keeping the cakes from crumbling a apart, but you can also do without.
Once everything has been mixed, form cakes of about 2 to 2.5″ in diameter out of the mixture.
Place a large skillet over a medium-high heat. You want to allow the skillet to really warm up prior to adding any cooking fat to the pan.
Add some of your chosen cooking fat to the pan, just enough to coat the surface of the skillet and then place the zucchini cakes in the pan. Allow them to cook for about 3 to 4 minutes on each side, just enough so that they are crispy and golden brown. Enjoy these patties as is, or as a side to a delicious soup.

Recipe from Paleo Leap

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