Low Sugar Organic Brown Rice Crispy Treats

Today is Halloween- So I have had sweet treats on my mind more than normal. Since I can’t join in on all the candy eating because I have a condition called Reactive Hypoglycemia, I was looking for healthier alternatives to the usual totally over processed and artificially flavored candy that is on the market.  Last night I was totally inspired to make my own version of this incredible food blog-ess and food activist’s recipe for rice crispy treats. Here is a link to her recipe: Food Babe.

I switched some things up adding a bunch of ghee to meet my daily requirement of loads of healthy fat and also to help the treats convert slower into glucose in my body.  I do this because I have a condition called Reactive Hypoglycemia. I also swapped the brown rice syrup for organic black strap molasses which is lower on the glycemic index and loaded with beneficial nutrients such as manganese, calcium, and iron.  I also love how molasses tastes!  Recipe is below.. (I just want to note that amounts are approximate because I “eyeball” everything and kinda make it up as I go….:)

 

-Half bag of organic brow rice cereal

-One cup of almond butter

-About half cup of Ghee

-One teaspoon of sea salt

-8 drops of liquid vanilla stevia

-2 opened capsules of probiotics

-One teaspoon of Vanilla extract

-About four tablespoons of black strap molasses

-One teaspoon of cinnamon

-One cup of dark chocolate chips (I use the “Enjoy Life” brand. They are free of all the common allergens)

-One teaspoon of coconut oil

 

So you add all the ingredients minus the rice crispies, chocolate chips, and coconut oil and melt until combined.  Then fold in the rice crispies and press down into the glass dish.  Then you melt the chocolate chips and coconut oil and pour on top and chill in freezer for 30 minutes…and that’s it!  Enjoy! Please try to use all organic ingredients if possible.

Oh, and see the glass jar besides the treats?  That is filled with my home made almond/flax milk…recipe coming soon!

 

Happy Halloween!

 

In Sweetness,

 

jessica

 

 

 

 

 

Stay healthy and cool and drink this!

Ingredients for Lyfe!

We’re getting a heat wave here in the East Bay of California and that means it’s time to bust out my single serving Oster blender.  It’s perfect for making healthy smoothies on the go or to refuel after a workout.  This smoothie is loaded with protein, gluten free and vegan and ohhh sooo creamy:) Today’s smoothie recipe is:

Half of a frozen organic banana
Sugar free vanilla coconut milk by So Delicious
Raw shelled hemp heart seeds by Manitoba Harvest
Organic shredded coconut
Plant based vanilla protein powder by Vega
Sacha Inchi Powder by Sunfood Superfoods(go here to learn more about this superfood)

Get Blending!

xo

Salmon. It’s Whats Fa Dinnah!

So I am geeking out over my salmon recipe and wanted to share it with y’all. I made it up and I think it turned out quite nice. It tasted quite luminous in fact:)  Below is a list of ingredients and their health benefits.  Kapow! Bang! Zoom!

Wild caught Alaskan Salmon- (loaded with healthy fats and Omega 3’s which help your body reduce inflammation which is at the core of a lot of different health problems.  A 4oz portion will provide a full day’s worth of vitamin D which is vital for your body.)
Organic Bok Choy- (no fat but chalk full of protein, antioxidants, and a unique sulfur containing compounds that reduces the risk of many types of cancer.) source
2 tablespoons minced ginger– ( boosts immune system, reduces inflammation, promotes energy circulation, and increases your metabolic rate.)
Toasted sesame oil– (lowers blood pressure and sodium levels in the blood, act as a diuretic.) source
Garlic Chili paste (I use this instead of Sriratcha because it has no sugar)
Organic minced parsley (parsley is a nutritional powerhouse. I use it in everything I can.  It fights cancer, reduces inflammation, helps balance blood sugar, and helps you shed excess water weight)
Organic pea sprouts- (loaded with vitamin A, C, and folic acid- part of the vitamin B family)
Course grind sea salt and pepper to taste

Preparation:
Preheat the oven to 375 degrees. Coat bottom of pan in sesame oil, chili paste, and ginger. Line bottom of pan with bok choy and coat with oil, paste and ginger and bake  for 10 to 12 minutes. I like my bok choy cooked until the leaves crisp a bit. Then salt, pepper, and coat salmon lightly with sesame oil and chili paste.  Place salmon fillet skin side down on top of the bok choy and bake until just cooked through and the meat turns opaque. Be careful not to overcook. It depends on the size and thickness. Check after 10 minutes. Right before you take it out, add a handful of parsley and Pea sprouts on top and cook for 3 more minutes. I had mine with a side of organic buttered brown rice.

Then Voila! Get it in yer bellleeeeeeeeeh.

To your health and Luminosity,

Jessica

Detoxing summer salad– but wait, It’s not summer?

Inspired by the warm weather here in Northern California (it’s been in the 70’s all week- don’t be hatin), and this list of 9 foods that will naturally detox you, I concocted this very simple, cooling, detoxing, and alkalizing summer salad to help you beat those winter blues and lighten up both physically and energetically!  Because, as Alburt Camus says, “In the depth of Winter, I finally learned that there was in me an invincible summer.”  I made a big batch and have been eating it first thing in the morning on an empty stomach.

INGREDIENTS (fo lyfe):

1. Organic Persian cucumbers (nutrient dense but 95% water they help flush toxins and alkalize the body)

2. Organic pink grapefruits (fiber rich, help digestion and lower cholesterol)

3. Organic flat leaf Italian parsley (fights cancer, reduces inflammation, helps balance blood sugar, and helps you shed excess water weight)

4. Organic ginger root (improves the absorption and assimilation of essential nutrients in the body- also anti inflammatory)

5. Course pink sea salt (I love flavored finishing salts so am going to make my own next time to add flavor)

PREPARATION: (be prepared grasshopper)

1.  Wash and peel Persian cucumbers. I leave little strips of the skin on to add color, texture, and fiber and nutrients

2. Cut the grapefruits in half and slice into the triangle sections and scoop them out.

3. Pick a handful of Italian flat leaf parsley and mince

4. Cut and peel ginger root and press in the garlic press for juice and pulp

5. Sprinkle with course pink sea salt, or make your own flavored finishing salt like this cool blogess named Beth did in the aforementioned link.  I think a lemon or lime basil salt would be superb!

To your health and Luminosity!

Jessica

Healthy Crock Pot Apple Crisp #Vegan #Gluten Free

Slow Cook Gluten Free Vegan Apple Crisp

Hello Darling Readers-

It’s been a long long long while and I am back. Back with a mission to actually post on this dang thing!  So, It is my first autumn up here in the East Bay of Northern California and the weather is PERFECT.  It’s 45 to 55 degrees in the morning and evening and heats up to 60 to 70 during the day.  I get to see the leaves change which I missed living in Southern California for 9 years.  I am in full nesting mode with boots, scarves, tights, ceder and balsam fir scented candles, and MY CROCK POT:)  This is day three of having the flu and after sleeping for a full 24 hours yesterday I think my fever finally broke and I busted out my crock pot to make this delish slow cook apple crisp.  I looked up some recipes and then altered and added ingredients to my liking. I have a small crock pot so I would say this would feed about two healthy portions.  When I feel better don’t feel like walking death– I’m going to experiment with making my own GF granola/crisp from scratch, but in a pinch, Purely Elizabeth granola works wonders and makes a yummy crisp or cobbler to complement the apples.

2 organic Fuji apples washed and peeled

2 tablespoons of Trader Joe’s coconut oil

1 tablespoon of Kozlowski Farms pumpkin butter

2 Cups of Purely Elizabeth ancient grains granola

A sprinkle of Manitoba Hemp Hearts

2 pinches of turmeric  (So good for you!  Anti inflammatory, anti fungal and parasitic. I add it to everything)

A healthy dash of Cinnamon, nutmeg, and sea salt to your liking

Layer all ingredients in the crock pot and set on low for 4 hours or until apples are nice and tender.  I hope you enjoy this healthy, hearty, and easy recipe as fall turns to winter.  Pair this crisp with some yummy coconut, cashew, hemp, almond, or cow milk ice cream.  I just had mine with some So Delicious vanilla coconut ice cream. Stay tuned for more healthy crock pot recipes coming your way!

Love,

Jessica

Beverage Doyenne

So I have a thang for beverages- yup- I do.  So much so that I have my own line of coconut milk based bevies in the works. Stay tuned for that y’all. One beverage that is standing out from the rest for me in the market place right now is Guayaki’s (pronounced Gway-uh-kee) Sparkling Yerba Mate organic ginger grapefruit.  Yerba Mate is a tea from South America that is traditionally served in gourds. It naturally has an earthy/woodsey/smokey flavor that can be an acquired taste- so this flavor can be a way to ease on into trying yerba mate tea. It’s a phenom lil buz weighing in at 80 mg naturally occurring caffeine per can and only 45 calories- and I love the flavor combo of the grapefruit ginger.  My favorite thing about this can of crisp sparkling delight is the sugar content– or lack there of I should say. Clocking 11 grams per can- Guayaki uses organic agave and stevia to sweeten. For a reactive hypoglycemic like me (stay tuned for a post on that) this “soda” is perfect when i need a little pick me up but don’t feel like ingesting 30 grams of cane sugar that sweetens most other beverages and makes my pancreas shriek in horror. Sugar is sugar is sugar is sugar- and the less in your life- the better.  Also, if you want to get really crazy- I add aloe vera juice to it and find it a refreshing tonic.  Aloe vera juice is loaded with minerals that increase enzyme activity and aid your body in detoxing.  #winning

Has anyone else out there tried it?  Let me know what you think!