Apple Cider Donuts

March 27th: Carbohydrates- grinding flours

Apple Cider Donuts

Makes 20 small donuts 

Ingredients

2 tbs. ground flax mixed with ¼ cup water

Zest from 1 orange

2 cups unsweetened applesauce

½ cup maple syrup or honey

1/3 cup extra-virgin olive oil

2 cups brown rice flour, preferable freshly ground

1 ½ teaspoon baking soda

1 teaspoon cinnamon

¾ tsp. pumpkin pie spice (mixture of allspice, nutmeg, cloves, cardamom and ginger, freshly ground if possible)

½ teaspoon salt

Directions

Preheat donut maker.

Grind rice flour freshly if possible.

Puree flax mixture, zest, applesauce, honey and oil in a medium bowl. Whisk flour, baking soda, cinnamon, pumpkin pie spice and salt in a large bowl. Create a well in the center of the dry ingredients and pour in the wet ingredients. Gradually stir the dry into the wet and stir until combined.

Spoon mixture into donut maker and bake for 5 minutes. Cool on baking rack before storing in an airtight container. Can be stored for 3-4 days, or frozen for delayed enjoyment.

carbohydrate lesson

brown rice to grind for flour

taking turns grinding spices

spooning batter into donut maker

Avocado Hummus

March 20th: Blood Sugar Regulation

Avocado Hummus

Makes about 2 cups

Ingredients

1 1/2 cup cooked garbanzo beans (chickpeas)

¾ cup cilantro, chopped

1 avocado, chopped

2 tbs. tahini

1 garlic clove, minced

juice and zest of 1/2 a lime

1 tsp. jalapeno, minced

1 tbs. nutritional yeast

1 tsp. extra virgin olive oil.

1/4 tsp salt

a pinch of black pepper

Carrot and Pepper Sticks

Directions

Blend in a food processor until thick and creamy, adding a tablespoon or two of water as necessary.

Serve with crunchy carrot and bell pepper sticks

Chocolate Cupcakes

March 13th: Baking

Natural sweeteners and benefits of Honey, Maple Syrup, dates etc.

Mini Chocolate cupcakes

Recipe

Chocolate Cupcakes

Ingredients 

1 1/4 cups unbleached all-purpose flour

1/4 cup cocoa powder, sifted ~ doesn’t seem to matter if you use natural or Dutch processed

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 ounce semisweet chocolate, chopped

1/4 cup olive oil

1/2 cup maple syrup

1 cup soy milk

1 teaspoon vanilla extract

1 teaspoon rice vinegar

Directions

Preheat oven to 350 degrees and grease 24 mini muffin tins.

In a large bowl, whisk the flour, cocoa, baking powder, baking soda and salt. Melt the chocolate and oil in a medium sized bowl over a double boiler until perfectly smooth. Whisk the maple syrup into the chocolate mixture. In a third bowl whisk together the soy milk, vanilla and vinegar, then stir it into the chocolate mixture. gently whisk the wet mixture into the dry. Divide the batter into the muffin cups and bake for about 12 minutes or until the tester comes out clean.

March 6^th: Boosting the Immune System

Foods that boost the immune system

Juicing- two tables- one green, one red

Grocery List:

1 Pineapple

a few apples

a few oranges

2 cucumbers

4 stalks celery

bunch of parsley

a few handfuls of spinach

a few beets