Thais’ articles published at Ceres Community Project

You might have noticed a gap in this blog’s articles… the reason behind it is that I have been busy with my work with Ceres Community Project, a wonderful non-profit organization in Sebastopol, California. I am serving as their Nutrition Education Manager, and have written a number of articles for the Ceres website.

Ceres Community Project builds healthy communities by restoring fresh, whole and organic food to its place as the foundation of health, and by connecting people in heart-centered ways to themselves, others and the earth.

Please learn more about Ceres here: www.ceresproject.org

And please read my articles on Fats, and Sugar, here:

butter-hearthttp://ceresproject.org/UnderstandingFats.html#Part3

 

 

 

Sugarhttp://www.ceresproject.org/Sugar.html

 

 

Please leave me a comment and let me know what you think!

Upcoming Event: Tue, Jan 28, 2014

Sustainable NutritionThais will be speaking at the YMCA Santa Rosa about “Sustainable Nutrition: Eating for the Health of Your Wallet” this coming Tuesday, 1/28, from 5:45 to 7:45pm.

Join us for an informative talk on how to adopt a healthier lifestyle that is sustainable for you, your budget and the planet.

There is no fee to register and there will be a food demo.

More info: click here

Lemony Energy Bars

aka Nutty-Lime Squares

1/2 cup raw or lightly roasted almonds
1/2 cup raw cashews (cashews can be soaked and drained, but do not have to be dehydrated)
1 tsp. maca
1/2 tsp. cardamom
1 Tbsp. lemon zest
2 Tbsp. lemon juice
1/2 scoop Vital Scoop or other organic green powder
1/4 cup shredded unsweetened coconut
1/4 cup prunes, pitted
2 Tbsp. honey
pinch sea salt

Using a food processor, grind nuts, then add all other ingredients and blend until smooth. If the mixture feels dry, add a Tbsp. of water. Place mixture in a baking pan, refrigerate for an hour, then cut it into squares, or roll it into balls. Store in airtight container and keep refrigerated (up to 5 days, but best in the first 2-3).

Great recipe resources

I am often seeking delicious healthy recipes online and seldom find recipes that do not include sugar, or questionable vegetable oils, or white flour… So I decided to share here some of the sites I love, which do offer fantastic recipes filled with good ingredients and lots of flavors!

http://www.zestforlifetoday.com/recipes/

http://balancedbites.com/category/easy-recipes

http://www.thehealthyhomeeconomist.com/recipes/

http://www.whfoods.com/recipestoc.php

 

Cashew Coconut Crunchies

 

 

 

 

 

 

 

 

 

Adapted from FreeCoconutRecipes.com

1 cup organic cashews
1 cup organic almonds
1 cup (or more) Coconut Cream Concentrate
1 tablespoon (or as needed) coconut oil
1 – 2 tablespoons maple syrup
1/4 teaspoon Himalayan salt
1/2 cup (or more) shredded coconut or coconut flakes

Spread nuts in a cookie sheet and toast very lightly in a low heated oven. Place Coconut Cream Concentrate jar in hot water to soften. In a medium sized bowl, beat desired amount of Coconut Cream, maple syrup, coconut oil, and salt with a mixer until creamy.

Fold the toasted nuts into the mixture and mix well with a large spoon until all nuts are well coated. Spread mixture evenly on a cookie sheet covered with parchment paper.

Sprinkle the coconut shreds or flakes toasted lightly if desired over the Nut Crunchies and place cookie sheet in the refrigerator.

When cold, break apart the Nut Crunchies into bite-sized pieces and store in covered containers in the refrigerator.

Note: all measurements are approximate and can be varied to suit your taste. It is pretty hard to mess these up.

Variations:

Use any nuts you prefer, and/or use stevia or palm sugar instead of maple syrup to taste.
Stir dried coconut toasted into the mixture before spreading out.

Coconut Flour Lemon Rosemary Muffins

Photo retrieved from Elana's Pantry

Photo retrieved from Elana’s Pantry

Adapted from Elana’s Pantry

¼ cup coconut flour
½ teaspoon celtic sea salt
½ teaspoon baking soda
2 eggs
¼ cup honey
¼ cup butter or ghee
1 tablespoon fresh rosemary, chopped
1 tablespoon lemon zest, packed and heaping

 

  1. In a large bowl, combine coconut flour, salt and baking soda
  2. In a smaller bowl, blend together eggs, honey, and butter
  3. Blend wet ingredients into dry, then blend in rosemary and lemon zest
  4. Scoop batter 1 tablespoon at a time into greased 12-muffin pan 
  5. Bake at 350° for 10-13 minutes
  6. Cool then remove from muffin tins and serve
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