Double Coconut Hemp Cookies is Where I’m At

As I write this, a batch of hemp cookies are in the oven. I will share the recipe if they are good. If they don’t work out, I will likely eat them over the sink feeling like a disappointment for losing at baking while watching YouTube reviews of Tiger King.

I’m in about week 4 or so of being shutdown for the Covid-19 world health crisis. Being asked to change my life plans because of a pandemic has sparked all sorts of things in my schedule and in my mental health. The fact that I am baking today and feeling creative and positive about the future is worth writing about.

The past few weeks have been as dark most blondes’ roots. I’ve had days feeling like we need to be getting ready for the NEXT natural disaster, for the much bigger apocalyptic experience I was told would happen as a child growing up in a doomsday cult. I’m so grateful that this is not that and most will survive regardless of faith. Regardless, I am prepared to live through this.

I was supposed to start a new job this week but my new boss has not returned my messages so… ya. Nothing new in the cannabis industry but a let down none the less considering it is an essential service and every business could and should be rocking it out of the park once they figure out how to mitigate viral spread.

My fantastic husband, who is managing to keep a somewhat regular schedule and maintaining his hobbies, suggested I write down what I want to do with this week, this month, this year, 5 years, etc. It helped to bring things back into focus.

I’ve been exercising, eating healthy, staying hydrated, meditating, getting good sleep, and taking care of the apartment Victory Garden as past of my current 2020 survival lifestyle. I’m reaching out to keep tabs on my people and that is also helping to ground me, knowing that I am not alone.

I’ve also apparently been craving coconut. So I made cookies,they turned out, and I must be a winner at life. If you are baking these days, please enjoy.

Double Coconut Hemp Cookies

  • 1C shredded coconut, unsweetened
  • 1C almond flour
  • 1/4 C hemp seeds
  • 4T coconut sugar
  • 1t vanilla
  • 2T water
  • 1/4C chopped chocolate, or chips

Wash your hands. Mix dry and wet ingredients with washed hands or a spoon until fully combined. Roll into 12 balls and flatten into a round cookie shape. Bake at 350F for 10-14 minutes.

Stay safe out there. And remember to Wash Your Damn Hands.

Boxing Day Coleslaw

Happy Boxing Day, the day after Christmas that is reserved for relaxing and unwinding after the holidays.

As I looked in the fridge for leftovers today I found yesterday’s Christmas Coleslaw. It dawned on me this is really more of a Boxing Day Salad because it will last great for leftovers and save you a day of cooking while providing the fresh produce and nutrients you may be craving by the end of holiday meals.

It is crunchy, balancing sweet with sour, and uses fragrant fresh herbs to make you feel it is a special holiday meal. It’s also packed with fiber, protein, and healthy fats which qualifies it as a meal all by itself.

It is also gluten free, dairy free, egg free, and delicious.

Boxing Day Coleslaw

1 small/med cabbage, finely chopped or shredded

1 red apple, chopped or shredded

1/3c dried cranberries

1/3c hemp seeds

1/3C pumpkin seeds

Dressing

1/3C avocado oil

1/4C Apple cider vinegar

1/2 lemon, squeezed for juice and zested

1T honey, to taste

Salt and pepper

Fresh sprigs of rosemary, thyme, and sage, finely chopped

1. Combine all dressing ingredients into a small jar with a lid and shake until well combined.

2. Stir dressing into salad ingredients until fully combined.

3. Store covered in fridge until ready to eat. Enjoy!

Stay tuned for what is coming in 2018 and exciting health improving projects. Happy new year!!

Sweet Potato And Leek Ginger Soup

With a shift in the seasons from winter to spring brings an attention to a new menu of local fresh foods. In the Pacific Northwest leeks, garlic, baby greens, peas, radishes, and rhubarb are just a few of the exciting seasonal ingredients worth adding to your menu. With that in mind I bring you my latest soup recipe that is very easy to make, delicious, versatile, and really good for you.

I recently discovered a simple way to use fresh ginger to create a broth and have since been creating different versions of this soup loaded with beautiful colors and packed with nutrients. The ginger and garlic add a nice spice and serious immunity boosting qualities. The abundance of vegetables provides your digestive system with a healthy serving of fiber.

Leeksoup2

Sweet Potato and Leek  Ginger Soup

4 inch piece of ginger, scrubbed and thickly sliced

2 leeks, chopped

1 lg sweet purple potato, cubed

3-4 cloves garlic, chopped

2-3 carrots, chopped

4 stalks of celery, chopped

salt and pepper

  1. Put the ginger in a large pot of hot water and and simmer for about 20 minutes while prepping the other veggies. Your option here is to remove the ginger before adding the rest of the ingredients, be hardcore and eat the ginger in the soup, or pick it out as you eat.
  2. Add all other ingredients to the ginger broth and simmer for about 20 minutes.
  3. Serve immediately and store leftovers in the fridge for about 3 days or freeze for future quick meals.

Leeksoupjar
This batch of soup was made with white sweet potatoes.

Cheers to a happy and healthy spring season!

Pam Dyer is a Holistic Health Coach who trains people with scoliosis and chronic illness how they can improve sleep, gut health, immunity, and brain function to live full and hurt less.  To book a consult with Pam please email:  butterflysessions@gmail.com  

 

Blueberry Hemp Cake

I’m in a minor cake mode. I’ve made a new cake every week for the past few weeks and this last one came out with a muffin feeling but since it was made in a cake pan, I’m calling it cake. Perfect for breakfast, snacks, and in the freezer for later.

Recipe positives:

-gluten free, dairy free, paleo friendly, no processed sugar, full of nutrients, easy to make, takes delicious.

Blueberry Hemp Muffin Cake

1/3C coconut oil

1/4C maple syrup

1t vanilla

4 eggs

1/t baking soda

1/2t salt

1/3C hemp seeds

1.5C almond flour

1C fresh or frozen blueberries

  1. Preheat oven to 350F and grease an 8 inch pan or line with parchment paper. Cream together coconut oil, maple syrup, and vanilla. Mix eggs into mixture.
  2. Add all dry ingredients mix until combined.
  3. Stir in blueberries.
  4. Spread evenly into the pan and bake for 25-30 minutes until a toothpick stuck into middle comes out clean.

It has been in my thoughts that this recipe would work great in a loaf pan or as actual muffins although I have yet to try.

As you may know, I like to use hemp in my diet. I first discovered it when trying to find healthy sources of plant based protein and it has turned out to be a great one for my sensitive digestive system. Hemp comes with other bonuses like omega-3 fatty acids and B-Vitamins which rounds out the beneficial nutrient profile needed for a healthy brain and nervous system. I highly recommend it.

Happy Health to You.

Pam Dyer is a Holistic Health Coach who trains people with scoliosis and chronic illness how they can improve sleep, gut health, immunity, and brain function to live full and hurt less.  To book a consult with Pam please email:  butterflysessions@gmail.com