Buttery avocados brightened with lime make for smooth, creamy, dairy-free ice cream. Add lime juice in small increments to taste—too little and the ice cream turns out bland, too much and it becomes overly savory.
If your diet permits white sugar, feel free to substitute an equal volume of it for the raw sugar in this recipe for a cleaner flavor.
These are 9 Healthy Habits worth printing and pinning up on your fridge. Not to look at, but to implement into your life on a daily basis this year. While new year resolutions may be over hyped, these are healthy boosts or reminders that can improve your life, relationships, sleep patterns, stress patterns and more, on a daily basis towards a more healthier and confident you. Bought to you by Pilates Style:
From breaking the soda addiction to starting a meditation practice, these health practices will pay off big dividends — by Stacy Baker Masand
The cleanest sweetest treats for your soul, packed with 3 simple raw ingredients that will give other energy bars a run for their lives. This recipe is created by Noura El-Imam of Yogalates Bliss in Dubai. She’s delighted to share her simple yet extremely delicious and healthy raw truffles to you that cost little but are packed with healthy nutrients and without unwanted additives and excessive bad sugars.
*3 generous heaped tablespoons of dark cacao powder.
*1.5 cups of pitted soft medjool dates
*1 tsp of melted coconut virgin oil
** Blend away the above ingredients for a couple of minutes in a food processor (until they clump together). Scoop, roll the mixture into small balls with wet hands. Then roll the balls in anything your heart desires over baking paper. I coated them with cinnamon, cardamom, ginger, walnuts + ground coffee + pure maple syrup, rose essence, vanilla essence, cacao nibs, more dark cacao powder…cool them in the fridge for 10 minutes before engulfing them. If you can wait that long ofcourse!
Other innovative coatings can be sesame seeds, caramelized almonds or walnut pieces, pistachios, roasted rose petals, saffron, goji berries, maca….you name it! Play around, get creative!
We are excited to share with you a Gluten Free Granola recipe by Arwa Lootah, a talented baker based in Dubai and the creator of www.lamereculinaire.com
“Those Gluten Free Granola Bars I mentioned are so delicious and wholesome. They’re easy to make and not too sweet.
I chose to make them using 3 different kinds of ground nuts just to create different layers of flavour. You can use just one kind and increase the quantity. I like to experiment with different recipes for restricted diets because I have many friends who are gluten free, vegan or even follow the hardest diets due to health issues.” – Arwa.
1/3 Cup Raw Cashews, Ground
1/3 Cup Raw Pecans, Ground
1/3 Cup Raw Almonds, Ground
1 TSP Salt
1/2 TSP Cinnamon
A Pinch of Nutmeg
1/2 Cup Raw Sugar (or coconut sugar for a healthier sweetener option)
1 TBS Golden Flaxseeds
1 TBS Brown Flaxseeds
1/4 Cup Papitas, Roasted
1/4 Cup Sunflower Seeds, Roasted
1/2 Cup Dried Cranberries
2 Cups GF Old Fashioned Rolled Oats
2 Cups GF Puffed Rice Cereal
5 TBS Honey
5 TBS Coconut Oil, Melted
Preheat the oven to 160C. Line a rectangular baking tray with baking paper and place another same sized tray on the side along with another baking paper.
In large bowl, mix the ground nuts, salt and sugar (or sweetener), cinnamon and nutmeg until combined.
Add the flaxseeds, the papitas and the sunflower seeds and mix.
Add the oats, puffed rice, honey and coconut oil. Combine well.
Pour granola mix in the lined tray and level. Place the other baking paper on top of the granola and place the second tray on top of that.
Apply pressure on to ensure that the granola mixture is compressed. Remove the top tray and the top baking paper.
Bake for 20-25 minutes until golden brown. Allow to cool for 5 minutes in the tray and then cut into bars.
Remove from tray and allow to cool completely. Store in an air tight container. Do not put in the fridge to cool or store. The granola bars will become soggy and fall apart.
Recipe sourced from: http://lamereculinaire.com/2013/10/#sthash.YRBBrhVP.dpuf