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#RECIPE #Cauliflower #Wraps (SCD, GAPS, #Paleo) #GlutenFree via #EmpoweredSustenance


July 20, 2012 by  68 Comments

 Exciting update! Nora Gedgaudas, author of the popular Primal Body, Primal Mind, just emailed me and said she tried this recipe and thinks “it is brilliant.” She said I could quote her on that! I’m smiling so big right now :)

the original cauliflower wrap recipe (paleo, grain and dairy free!)

How do you tell the love of your life that they have a body odor problem? I have fallen head over heels for cauliflower, but the dear vegetable makes my kitchen smell like a putrefying laundry hamper.

In all honesty, this grain-free wrap is worth a smelly kitchen. Very, very worth it.

the original cauliflower wrap recipe (paleo, grain and dairy free!)

If you have a Pinterest account, chances are you have seen the Cauliflower Pizza Crust pinned to nearly everyone’s Recipes to Try board. Unfortunately for me, this recipe relies on a hearty dose of mozzarella to bind the crust together. Cheese and I (or rather, my stomach) just do not get along.

Secrets to a Dairy Free Cauliflower Wrap

I recently began experimenting with a dairy free cauliflower crust, just like Starlene at Gaps Diet Journey. I found that using extra egg in the dough created a pliable mixture which held together even when spread thinly on a baking sheet. Hearty spices and a pinch of salt created a flavor-packed grain-free wrap.

Riced cauliflower for cauliflower wraps (GAPS, Paleo)

“Ricing” the raw cauliflower by pulsing it in a food processor creates these grain-sized crumbles.

cauliflower wraps (GAPS, Paleo)

Steaming the crumbles softens them to create a tender wrap. Next, squeeze out the excess moisture from the crumbles in a kitchen towel. They will reduce in volume.

Curry Cauliflower wrap (GAPS, Paleo)

 The curry wraps have a lovely golden color.

garlic herb cauliflower wraps (gaps, paleo)

But my favorite is the garlic herb variation.

These wraps taste delicious warm from the oven, but I can’t tell you how well they store in the fridge… they’ve never lasted that long!

Cauliflower Wraps

Yield: 2 wraps

Ingredients

  • Curry Wraps:
  • 1/2 head cauliflower, cut into florets
  • 2 eggs
  • 1/2 tsp. curry powder
  • 1/4 tsp. salt
  • Garlic Herb Wraps:
  • Substitute 1 minced garlic clove and 3/4 tsp. dried herbs (basil, oregano, thyme or a combo) for the curry powder

Instructions

  1. Preheat the oven to 375 and line two baking sheets with parchment paper. In a food processor, pulse the cauliflower florets until they form a crumb-like texture. Place the crumbles and 1/4 cup water in a saucepan with a tight fitting lid. Cook on medium high heat for 8 minutes, until tender.
  2. Drain the cauliflower in a sieve, then transfer to a clean kitchen towel. Firmly squeeze any excess water from the cauliflower. In a bowl, stir together the cauliflower and remaining ingredients. Form two thin circles on the parchment-lined baking sheets. With a spatula, press down the “dough” so it forms a thin layer. Keep the wraps compact–there should be no parchment showing through the mixture in any area of the wrap.
  3. Bake for about 17 minutes until dry and pliable. Gently remove to a wire rack to cool so the bottom does not become soggy. Use with light fillings or tear into pieces and use to scoop up fillings.

Notes

These delicate wraps are best served within a few hours of baking.

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Tahini Kale #RECIPE VIA #MaximizedLiving and #SmartMeals


Tahini Kale

Tahini Kale
Image courtesy of Smartmeals.wordpress.com

Kimberly Roberto, co-author of the Maximized Living Nutrition Plans

Core & Advanced Plan Approved, Serves 4-6

The nutrition in this dish is out of this world and so is the taste. This recipe is great for people new to kale, even for those who say they don’t like it. You can customize it to your taste and it is great for packing on the go.

Ingredients

  • 2 bunches kale, stems removed and chopped
  • 2-3 cloves garlic, minced or pressed
  • 3-4 tablespoons of tahini (sesame paste)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon liquid aminos or tamari
  • 1 tablespoon nutritional yeast, optional
  • Juice of 1 lemon

Depending on the size of your kale bunch, you can adjust the quantities. Feel free to add more or less of any of the ingredients, just adjust according to your own taste.

 Directions

  1. Put all ingredients in a large bowl and massage the kale with your hands, really working the mixture together and breaking down the kale. It should reduce quite a bit.
  2. Serve immediately or store in the refrigerator.

Enjoy!

You can email me @ info@urhhut.com

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Discover 99 Superfoods and Green Smoothie Recipes That Will Keep You Healthy, Beautiful, and Young VIA Little Pearl Publishing


Discover 99 Superfoods and Green Smoothie Recipes That Will Keep You Healthy, Beautiful, and Young | Little Pearl Publishing.

GREEN SMOOTHIE AND SUPERFOOD SECRETS

Discover 99 Superfoods and Green Smoothie Recipes That Will Keep You Healthy, Beautiful, and Young

Kristin Schiffer, like so many celebrities, has transformed her life and body through the power of superfoods and daily green smoothies.  It wasn’t that long ago that Schiffer was struggling – struggling to keep her weight in check, struggling to find enough energy to get through the day, and struggling with all of the tell-tale signs of aging.  Taking a cue from the world’s most glamorous celebrities like Gwyneth Paltrow, Schiffer began to infuse her daily diet with superfoods and green juices.  Her results were too incredible to believe.  Now a healthy, youthful, energetic, and beautiful 40-something, Schiffer reveals her 99 superfood secrets and favorite green smoothie recipes in her hot new book, Green Smoothie Recipes: 99 Fountain of Youth Superfood Secrets.

Superfoods are not a trend.  In fact, superfoods have been used to keep people healthy and youthful all around the world for centuries.  It wasn’t until recently, however, that science was able to explain what people groups have known instinctively for hundreds of years – certain foods, when consumed in their raw, natural state, have the ability to heal illnesses, prevent diseases, promote overall health, aid the body’s natural functions, and enhance skin, hair, muscle, and general appearance.

With her personal experience backed by centuries of tradition and new medical research, we here at Little Pearl are excited to offer a new book that has the ability to dramatically change lives.  There are no longer any excuses for people to feel lethargic, weighed down by aches and pains, or unhappy about their health and appearance.  The 99 superfoods she discusses have the potential to unlock the fountain of youth we have all been searching for. And with dozens of her favorite green smoothie recipes, you will be ready to jumpstart a new life and a new you today!

You can email me @ info@urhhut.com

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Juice Your Belly Fat Away via Fitlife.TV


Juice Your Belly Fat Away | Fitlife.TV.

JUICE YOUR BELLY FAT AWAY

Added by  on 2013-02-05

When my clients first come to me they want to transform their lives in many ways. They want to transform their mindset, their health and their overall outlook on life. One of the first things I suggest is going on theAlpha Reset. The Alpha Reset is a program that helps cleanse and detox your body. Once you go through the Alpha Reset, you start reprogramming the way you think about food and what you eat. Transformations

Most people think if they eat grains and brown rice then they are on the road to weight loss. Well, that’s not entirely true. You need to eat foods high in vitamins, minerals and antioxidants to get rid of that belly fat.

In this post I am going to share with you some of the best foods to eat to decrease your belly fat. Also before you do anything consider going on a juice program like the Alpha Reset. Get those toxins out of your body and reset your health.

Belly fat is dangerous and it takes more than just exercising to reduce that fat around your belly. You need to eat food high in nutrients.

1. Apples

Apples contain pectin, a water soluble fiber and are packed with antioxidants. Juicing apples or eating them raw can decrease the amount of visceral fat (fat around your stomach and organs). The fiber from the apple also keeps you feeling full.

Belly Flattening Juice

For more juice recipes with apples, click here <—

2. Tomatoes

Tomatoes are packed with vitamins C, A and B and also essential vitamins and minerals. Most people don’t want to eat tomatoes because they think that since it’s a fruit that it’s loaded with sugar. Tomatoes score a 15 on the glycemic index so it won’t spike your blood sugar. Cooking tomatoes is actually really beneficial. When tomatoes are heated they actually have a lycopene content and helps with absorption of nutrients.

For more tomatoes juice recipes, click here <—

3. Celery

Celery is great. It’s also a great base to any juice recipe.  It has anti-cancer properties, aides in digestion, acts as a diuretic, and is anti-inflammatory. Celery is rich in sodium and potassium, which is a great after workout drink. Celery contains coumarins, which have anticancer properties. Coumarin also help lower blood pressure and also help with migraines.

Check out the benefits of celery <—-

Start your own juicing journey today. Leave the bad habits, negative thoughts, and low energy behind. It’s easier to prevent disease then to cure it. 

BannerJU

Source:

http://www.burnstomachfat101.com/how-apples-can-help-you-lose-stomach-fat/

http://www.naturalnews.com/024596_celery_juicing.html

You can email me @ info@urhhut.com

Thank you for visiting Cynthia’s Health Hut!

 

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Yummy No Bake – No Sugar Almond Fudge #Recipe for Friday – via Maximized Living


No Bake – No Sugar Almond Fudge

June, 19 2012

 Photo courtesy of thinkstock

This delicious treat is super easy to make, it good for you and isn’t packed with all of the sugar and carbs.
 Preparation Time: 10 minutes + 1 hour chill | Fills an 8″x8″ pan
Ingredients:
Preparation Time: 10 minutes + 1 hour chill
2 cups raw creamy almond butter (unsalted)
1/2 cup coconut oil, softened
1/8 teaspoon of Kal Brand or Now Brand stevia concentrated powder – (sweetness To YOUR TASTE!)
1 teaspoon kosher or sea salt

Directions:

Simply mix all the ingredients together in a medium bowl, until smooth and creamy.  I use a stand mixer with a paddle attachment.
(Tip: It helps if all the ingredients are at room temperature, to keep the coconut oil soft.)
Transfer the mixture to a square baking dish, or container, lined with parchment or wax paper, then smooth with a spatula, and freeze until solid (about an hour). Remove the fudge by lifting the paper out of the pan, then cut into squares and serve immediately.
Due to the nature of coconut oil, this fudge will melt if left at room temperature for long. Store in the freezer for best results. If you want to add a chocolate flavor try adding a scoop or two ofPerfect Protein to the mix.
Enjoy!
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Coconut Crusted Fish Recipe via Maximized Living


Coconut Crusted Fish via Maximized Living

Coconut Crusted Fish

 

This recipe is terrific and so incredibly simple.  You can start with frozen wild caught fish fillets.  Because they defrost so quickly, you can still have this dish on the table in a snap.

 

Ingredients:

1/4 cup homemade mayonnaise or vegenaise
1/4 cup brown mustard
1/2 cup almond flour
1/4 cup shredded coconut
1 teaspoon sea salt
dash cayenne pepper
1 pound wild caught cod or halibut fillets

 

Directions:

Preheat oven to 375 degrees F. Lightly rub a medium baking dish with butter. In a small bowl, blend mayonnaise and brown mustard. In another shallow dish mix almond flour, shredded coconut, salt, and cayenne pepper. Dip fish in the mayonnaise mixture, then in the coconut flake mixture. Arrange coated fish fillets in the prepared baking dish. Bake 20 minutes in the preheated oven or until fish is easily flaked with a fork.
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Pumpkin Quinoa Cookies – Monday’s Recipe reblogged via Refine Fitness Studio


I liked so much I had to reblog and share this recipe!

Pumpkin Quinoa Cookies

These fall cookies are as tasty as they are healthy. Here’s what you need for 30 cookies:

2 cups cooked quinoa
2 cups almond meal
1/4 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 cup canned pumpkin
1/3 cup coconut crystals
1 teaspoon vanilla extract
2 organic, omega 3 eggs
2 tablespoons coconut oil
1 cup mini dark chocolate chips, divided

1. Preheat oven to 350 degrees F. Grease two cookie sheets with coconut oil. Set aside.
2. In a medium bowl, combine the cooked quinoa, almond meal, salt and pumpkin pie spices. Mix well.
3. In another medium bowl, combine the canned pumpkin, coconut crystals, vanilla extract, eggs and coconut oil. Mix well.
4. Combine the dry ingredients with the wet ones and then fold in 1/2 cup of the dark chocolate chips. Place and flatten with a tablespoon on the prepared cookie sheets. Bake for 20 minutes or until golden. Allow to cool for 15 minutes on the sheet before transferring to a cooling rack.
5. In a double boiler, or simply by placing a small saucepan in a skillet of water, over medium-low heat, melt the remaining 1/2 cup of dark chocolate chips. Drizzle over the cookies. Transfer the cookies to the refrigerator for 20 minutes or until the chocolate has hardened.

One cookie equals: 96 calories, 6g fat, 20 mg sodium, 8 g carbohydrates, 1g fiber, and 4g protein

Refine Fitness Studio

These fall cookies are as tasty as they are healthy. Here’s what you need for 30 cookies:

2 cups cooked quinoa
2 cups almond meal
1/4 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 cup canned pumpkin
1/3 cup coconut crystals
1 teaspoon vanilla extract
2 organic, omega 3 eggs
2 tablespoons coconut oil
1 cup mini dark chocolate chips, divided

1. Preheat oven to 350 degrees F. Grease two cookie sheets with coconut oil. Set aside.
2. In a medium bowl, combine the cooked quinoa, almond meal, salt and pumpkin pie spices. Mix well.
3. In another medium bowl, combine the canned pumpkin, coconut crystals, vanilla extract, eggs and coconut oil. Mix well.
4. Combine the dry ingredients with the wet ones and then fold in 1/2 cup of the dark chocolate chips. Place and flatten with a tablespoon on the prepared cookie sheets. Bake for 20 minutes or…

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