Almond French Toast

Ingredients:
1/2 cup raw almonds
1 1/3 cups water, divided
2 T. brown rice syrup or maple syrup
2 t. unbleached cane sugar (or white sugar from sugar beets)
3/4 t. almond extract
1/2 t. vanilla
1/2 t. sea salt
1/4 t. cinnamon
1/4 t. ground nutmeg
8 slices of whole grain bread or other bread of choice
safflower oil, for oiling pan

Directions:
Begin by blanching the almonds.
In a small saucepan, place 2 inches of water, and bring to a boil.
Add the almonds and cook for 1 minute to blanch them.
Remove the saucepan from the heat and set aside for 3 minutes to cool.
Remove the almonds from the water, squeeze each almond between your thumb and forefinger to remove their skins, and set them aside for 5 minutes to dry and cool.
Place the almonds in a blender or food processor and process for 1-2 minutes to finely grind them.
Add 1/3 cup of the water and the brown rice syrup and process for 1 minute or until smooth. Add the remaining water, sugar, almond extract, vanilla, salt, cinnamon, and nutmeg, and process the mixture an additional 2 minutes or until very smooth and creamy.

Transfer the mixture to a large casserole dish.
Place 4 slices of the bread in the almond mixture, flip them over to coat the other side, and then let the slices of bread soak in the liquid mixture for 2 minutes.
Using a little safflower oil, lightly oil a large non-stick skillet (or griddle), and place it over medium heat.
Using a fork, carefully remove the slices of bread from the almond mixture, and place them in the hot skillet.
Cook the bread slices for 1-2 minutes or until golden brown, carefully flip the slices over, and cook an additional 1-2 minutes or until golden brown.
While cooking the first batch, repeat the soaking procedure for the remaining 4 slices of bread. Transfer the French toast to a large plate.
Lightly oil the skillet again with a little safflower oil and repeat the cooking procedure for the remaining slices of bread.

*Serve the French toast with your choice of jams, preserves, syrups, or fresh fruit.


~ Adapted from www.VeganChef.com

VEGAN RECIPE: Black Bean Chili-Topped Baked Sweet Potatoes

Ingredients:
4 large sweet potatoes, washed well (do not peel)
1/2 cup onion, diced
1 1/2 t. olive oil
1/2 cup green pepper, destemmed, deseeded, and diced
1/2 cup Roma tomatoes, destemmed, deseeded, and diced
2 t. garlic, minced
1/2 t. chili powder
1/2 t. ground cumin
1/4 t. salt
1/8 t. freshly ground black pepper
1 - 15 oz. can black beans, rinsed, and drained
1 - 8 oz. can tomato sauce hot pepper sauce, to taste

Directions:
Using a fork, pierce the skins of the sweet potatoes in several places.
Place an oven-proof rack on a cookie sheet and place the sweet potatoes on the rack.
Bake at 400 degrees for 60-75 minutes or until the sweet potatoes feel soft when gently squeezed.
While the sweet potatoes are baking, prepare the black bean chili.
In a medium saucepan, saute the onion in the olive oil for 3 minutes to soften.
Add the green pepper and saute an additional 3-4 minutes or until the vegetables are tender. Add the tomatoes, garlic, and seasonings, and saute an additional 2 minutes.
Add the black beans, tomato sauce, and season to taste with hot pepper sauce, stir well to combine, and simmer the chili for 10 minutes.
Taste and adjust seasonings, to taste.
Remove the saucepan from the heat.
When the sweet potatoes are tender, remove the cookie sheet from the oven and leave the sweet potatoes on the rack to cool for 5 minutes.

*For each serving, place one sweet potato on a plate or in a bowl, split it open, ladle some of the black bean chili over the top, and serve.

Adapted from www.VeganChef.com

Gluten-Free Blueberry Muffins Recipe

Ingredients:
1 cup frozen or fresh Blueberries
3 tbsp Agave
2 tbsp Grape Seed Oil
2 tbsp Erythritol
1/3 cup Coconut, finely shredded
2 Eggs, lightly beaten
1 tsp Vanilla Extract

Directions:
1. Mix above ingredients.
2. Fold in: 1 cup Gluten-Free Bake Mix
3. Bake at 400 degrees for 15 minutes
*Makes 6 medium size muffins.

Cheers to Red Wine and Resveratrol

Small amounts of this red wine may provide numerous cancer-preventative effects but red wine may also enhance fat metabolism. You can get also get some resveratrol from pomegranates, blueberries, grapes and supplements. One of the biggest discoveries in nutritional science is the identification of resveratrol, the active ingredient in red wine. This compound has been shown to dramatically increase the rate at which cells metabolize fat. Resveratrol stimulates the SIRT1 gene to produce a protein called sirtuin-1 which blocks a receptor on fat cells. When this receptor is blocked, the breakdown of fat is increased and the formation of new fat is decreased.

Other studies have shown that the stimulation of this protein by resveratrol also activates the genes that promote a longer, healthier lifespan. Resveratrol comes from the skin of grapes but since it oxidizes quickly (losing its metabolic effect in the process) fresh grapes and white wine are less effective sources. Red wine is a unique source of resveratrol as it retains the same amount as was in the grape at the time of fermentation.

Doctors are excited about resveratrol as a substance that seems to mimic the life-lengthening effects of calorie restriction without dieting. So there will definitely be more research and news about the effects of resveratrol in the near future.

Natural Colon Cleanse Digestive System Cleansing Remedy

Most illnesses stem from immune system problems. Our immune system needs to remain free of toxins and build up in order to function properly and ward off illness and infections. The waste our bodies produce is eliminated through our digestive track, intestines and colon.

Detoxify your body and build up your body’s natural resistance in just 5 days with this all natural colon cleanse recipe.

DAY 1

Put 6 Prunes & a Handful of Raw Aloe Vera or 2oz of Organic Aloe Vera Concentrate in the blender to make a PASTE. Divide the PASTE into 3 portions.

Morning – Drink Green Tea or Water

Breakfast – Add the 1st portion of PASTE to water or juice that is low in Acid (orange (no pulp) apple juice, peach, or carrot etc.) Eat only fruits or vegetables

AM Snack – plain yogurt with fruit

Lunch – Add the 2nd portion of PASTE to water or juice that is low in Acid (orange (no pulp) apple juice, peach, or carrot etc.) Eat steamed vegetables and an orange (sliced or whole)

Afternoon Snack – plain yogurt with fruit, carrots, other veggies, or plain popcorn no salt or butter added

Dinner – Add the 3rd portion of PASTE to water or juice that is low in Acid (orange (no pulp) apple juice, peach, or carrot etc.) Eat salad with lettuce, tomatoes, olives, carrots etc. top with fruit or have fruit on the side, use lemon or lime juice, olive oil (NO Prepared Salad dressing)

PM Snack – Green Tea or Chamomile Tea and or plain popcorn no salt or butter added

*Drink 8 glasses of water per day.

*Refrain from caffeine, sugar, processed flour and meats for the first 4 days.

DAY 2 – REPEAT DAY 1

DAY 3 – REPEAT DAY 1

DAY 4 – Add 8 Prunes to paste instead of 6 and REPEAT DAY 1 steps. You will want to start adding in other foods slowly today.

Breakfast – ADD in granola, cereal, or wheat toast

Lunch – ADD in fish, tuna, beans

Dinner – ADD in fish, tuna, beans, grilled chicken etc.

DAY 5 – Eat as normal. You will be cleansed, energized and feeling refreshed.

It is recommended that you start a cycle of Probiotics for added support and cleansing.