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Issue 150: Holiday Joys

Hot Cocoa

Hot Cocoa

Ingredients:
2/3 cup unsweetened cocoa powder
stevia, to taste
2/3 cup boiling water
4 cups organic whole milk
1½ teaspoons vanilla extract
1 cup organic cream

Directions:
In a saucepan, combine the cocoa and stevia. Blend in the boiling water and bring the mixture to a boil, while stirring constantly. Simmer and stir for an additional two minutes, making sure the mixture doesn’t scorch. Gradually stir in the milk and cream until heated through, but not boiling. Remove from the heat and add the vanilla extract. Serve.

Serves 8

 

 

Healthy Ginger Cookies

Healthy Ginger Cookies
Makes 18-24 cookies

Ingredients:
½ cup of organic rolled oats
½ cup of organic whole wheat flour
1 cup sucanat or rapadura
1 cup organic butter, softened
½ cup organic flaxseeds
1 teaspoon of grated fresh ginger
½ teaspoon vanilla
½ teaspoon sea salt
½ teaspoon baking soda
1/4 cup water

Directions:
Preheat the oven to 350 degrees and place the rack in the middle of the oven. Mix together the oats, whole wheat flour, baking soda, sucanat or rapadura, vanilla, ginger, salt and flaxseeds. Fold in the softened butter and water and mix well. Knead the mixture, if necessary. Form the dough into small rounds and place on an ungreased baking sheet. Bake for 15 minutes or until they rise and have golden edges. Cool and serve.


 

Chocolate Cheesecake

Chocolate Cheesecake

Crust Ingredients:
6 dark chocolate squares, melted (at least 60% cocoa)
2 cups of organic pecans
1/3 cup of fresh dates

Directions:
Fill a small saucepan with about an inch of water and simmer. Turn off the heat. Put the chocolate in a bowl and then place the bowl in the hot water until the chocolate is melted. Stir the chocolate until it is smooth. Remove from heat once it is melted and smooth. Process the pecans and dates in a food processor—adding chocolate when blended. Press mixture into a coconut oil-greased pie plate or into a springform pan.

Cheesecake Ingredients:
4 cups of organic cashews, soaked
1 cup of rapadura
1 cup of cocoa butter (or coconut oil)
8 dark chocolate squares, melted (at least 60% cocoa)
1/2 cup of pure water
2 teaspoons of vanilla

Directions:
Fill a small saucepan with about an inch of water and simmer. Turn off the heat. Put the chocolate in a bowl and then place the bowl in the hot water until the chocolate is melted. Stir the chocolate until it is smooth. Remove from heat once melted and smooth. Process the remaining ingredients in a food processor—adding the water slowly and the chocolate when blended. Pour mixture onto the crust. Place in freezer to set up. Serve.
 
Serves 8

Recipes courtesy of Extraordinary Health Team

 

This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.


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