Just a warm note to say Merry Christmas and Happy New Year to you and your family.
It gets to be such a busy time of year and we get caught up in drinks and treats. Take time to look after yourself and remember that there are healthy things you can make for the holidays. You will be surprised by how yummy they can be and guest will even thank you!
Each member of Olea Health has contributed their holiday sweat treat! Enjoy.
Our office will be closed from Dec. 24 until Jan 1. We will reopen on WED January 2, 2013. We will be checking voicemails in the case that someone would like to make an appointment or order any supplements. Have a wonderful Holiday.
Dr. Howes Bourbon Balls
Walnut, and Coconut Bourbon Balls (for grown ups)
· 9 ounces pitted dates, coarsely chopped
· 1 cup unsweetened flaked organic coconut plus more for rolling
· 1 1/2 cups walnuts
· 1/4 cup bourbon
· 1 tablespoon natural unsweetened cocoa powder
· 1/4 cup powdered sugar
· Zest of one orange
Place dates and 3 Tbsp. boiling water in a bowl; let steep for 3 minutes. Transfer to a food processor; add 1 cup coconut and remaining ingredients and pulse until a chunky mixture forms. Using a teaspoon, form rounded balls and roll in remaining coconut to completely coat. Place on a baking sheet and chill until cool and set, at least 15 minutes or overnight. Bring to room temperature before serving.
Isabel’s Peanut Clusters
10 ounces Peanut Butter Chips
1/2 cup dry-roasted, unsalted peanuts
1/2 cup regular oats, uncooked
1/2 cup raisins
1 teaspoon cinnamon
Microwave chips in a bowl on high power until melted, about 1-1/2 minutes. Stir. Add remaining ingredients; mix thoroughly. Using your hands, firmly roll into 1-inch balls. Cool.
Carmen’s Cashew Ginger Cookie
1 cup roasted cashew butter
2 large organic eggs
2 tbsp blackstrap molasses
3/4 cup coconut sugar
2 tsp ground ginger
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp sea salt
Preheat oven to 350 degrees F. Lightly grease cookie sheet with coconut oil.
Place all ingredients into a medium sized mixing bowl. Beat together with electric mixer. Drop by the tablespoon onto a greased cookie sheet.
Bake for approx. 15-minutes. Use a spatula to remove from sheet. The are fragile when hot. Cool on a wire rack.
Makes 1 1/2 dozen cookies.
Monika’s Christmas Gingerbread
1 1/2 cups creamy almond butter
1/2 cup mashed cooked sweet potatoes
1/4 cup blackstrap molasses
1/4 cup maple syrup
2 large organic eggs
1 tsp baking soda
1/2 tsp sea salt
1 tbsp cinnamon
1-2 tsp ground ginger
1/4 tsp nutmeg
Preheat oven to 325 degree F. Grease an 8×8 glass baking dish with coconut oil
Place all ingredients into a food processor fitted with the “s” blade and process until smooth and combined. YOu can also use a hand held mixer but the food processor is easier and creates a smoother batter.
Pour batter into baking dish and bake for 35 minutes. Cool and slice. Gingerbread is fragile hot out of the oven but will firm up once cooled.
You can serve with whipped coconut cream or pear slices. (2 cans coconut milk -chilled 12 hours, 2 tbsp maple syrup, pinch salt- scoop white off top of cans and pour watery milk into jar for later use. Place cream, maple syrup and salt into mixing bowl and whip with electric mixer until soft peaks. Serve or store in glass container up to one week in fridge.)
Kat’s Banana Cookie
3 ripe banana
2 cups rolled oats
1 cup dates pitted and chopped
1/3 cup vegetable oil
1 tsp vanilla extract
Preheat oven to 350 degrees F. In a large bowl mash banana’s. Stir in oats, dates, oil and vanilla. Mix well and let sit for 15-minutes. Drop by tsp full’s onto ungreased cookie sheet. Bake for 20 minutes or until lightly brown.
Jacks Chocolate Avocado Pudding
1 1/2 ripe avocado – removed from flesh
1/3 cup quality cocoa powder
1/3 cup honey or maple syrup
1/4 cup coconut milk
1 tsp vanilla
Place all ingredients into food processor and blend. Serve topped with coconut cream or dark chocolate chips or blueberries. Serve as a fruit dip or with salty crackers!