Chickpea Ginger CHAI Brownies Free of refined sugar, gluten, dairy, and eggs Protein and Iron packed full of goodness!
Organic INGREDIENTS: 1/2 Cup Pitted medjool dates OR raisins 1/4 Cup Boiling water 1 1/2 Cups Soaked chickpeas 1/2 Tsp. Sea salt 1 Tsp. Vanilla extract 1/4 Cup Maple syrup 1 Tbsp. Chia seeds mixed with3 Tbsp. water 1/2 Cup Almond butter, Tahini, or Sunflower butter 1/2 Tsp. Baking powder 2-3+ Tbsp. Cacao powder 1-2 Inch Chunk of Ginger grated 2 Tsp. ground Cardamom 2 Tsp. ground Cinnamon 1/2 Tsp. ground Cloves
Line 20cm square pan with parchment paper and preheat oven to 350-F
Soak dates/raisins in boiling water and let sit for at least 15 min.
Add dates, their soaking water and all remaining ingredients to a high-speed blender and puree until smooth. Be
Spread mixture into prepared pan
Bake for 40-50 minutes
Chill bars before slicing. Best served cold.
Mineral Broth Healing and Rejuvenating An Absolute Nutrition GEM! This broth alkalizes and rebalances mineral stores in the body; rejuvenating you on a cellular level.
Organic INGREDIENTS: which are only suggestions - every batch can be combined in its own unique way. Be creative and experiment with flavors.
1 ½ onions with skins, quartered 1 small celery root, rutabaga, or turnip, chopped 4 celery stalks with leaves, chopped 1 2-inch piece dried kombu or wakame 2 carrots, chopped 2 parsnips, chopped ½ bunch fresh parsley 1 bunch fresh rosemary 1 bunch fresh greens (spinach, kale, collards, chard) 1 large red beet, chopped 1 winter squash or yams, 1-2 cups fresh shiitake mushrooms 2-3 garlic cloves chopped 2 inch chunk of turmeric root 10 black peppercorns 5 whole cloves 1/4 cup Flax seeds
Heat a heavy bottomed stockpot over medium heat and add the onions and celery. Add enough water to cover the bottom allowing the vegetables to release their own water content. This action is called sweating.
After about 5 minutes, remove the lid and give the onions and celery a stir; they should be lightly softened. Stir in the carrots, parsnips, and shiitake mushrooms and cover the pan again to sweat the vegetables for another 5 minutes. The vegetables will continue to soften and release their juices.
Add the beets, squash, celery root, kombu/wakame, and all other greens, herbs, and spices. Cover with filtered water to a depth of 2 inches above the vegetables and bring up to a soft boil. Reduce heat and simmer slightly covered for 4-6 hours.
During the last 20 min of cooking, stir in the flax seeds.
When stock is finished, strain through a fine mesh strainer lined with cheesecloth into a large bowl. Press the solids to extract as much liquid as possible.
Store cooled stock in canning jars for up to 1 week in the refrigerator. If freezing stock, leave 2 inches of headroom at the top of the canning jars.
ENJOY a warm nourishing cup of broth every morning to maintain optimal mineral reserves in the body.
TIPS: It is ideal to simmer the vegetables for 4-6 hours to gain a complete extraction of the minerals and phytonutrients present, such as carotenes and flavonoids, which are not harmed by moderate heat. Feel free to add onion skins, vegetable peels, and/or broccoli stalks to your stock. *FAX SEEDS add a good source of MUCILAGE which assures healthy intestines and proper absorptions of nutrients.