Easy Healthy Chocolate Balls

Carob or chocolate balls can be made quickly.

In a food processor, grind fine:
1 1/4 cup raw unsoaked walnuts
A dash of Celtic sea salt (most flavorful and nutritious)

Add 10 pitted soft soaked Medjool dates (the sweetener) and grind in food processor until the nut-date mixture sticks together well.

Optional: Add 1/2 teaspoon vanilla, mint or cherry extract and a little water as needed for processing.

Add 1/3 cup carob powder or raw cacao powder and blend in processor until formed.

By hand make balls an inch or so round and chill in the refrigerator.

Optional: mix 1/4 cup chopped dried bing cherries into the mixture by hand before you roll the balls.

Optional: roll in sesame seeds, flax seeds, ground almonds or walnuts, or shredded coconut for decoration and extra flavor.

Enjoy!

8 Ways To Use Organic Maple Syrup

Our Organic Maple Syrup is 100% pure and organically produced Dark Robust Maple Syrup. A delicious, rich-tasting traditional maple syrup – nothing artificial, additive- and preservative-free. Great effort has gone into selecting woodland farmers whose standards represent stewardship to the environment and our planet.

Dark Robust (formerly known as Grade B) is the late season, darkest, most richly flavored of the table grade maple syrups and is recommended for use in the Master Cleanser program.

8 different ways you can use Maple Syrup:

1. Make the Master Cleanse Drink

Add two tablespoons of maple syrup and the juice from one half of a lemon (which happens to be approx two tablespoons of juice) to each 10 oz glass of water.

So, one could say that equal portions of lemon juice and maple syrup are used. Knowing this, we can squeeze enough juice out of lemons to fill up a pint-sized jar halfway, and then fill up the rest of the jar with maple syrup.

Add a pinch or a tad of our very hot Cayenne pepper, screw on the lid, shake well, place in the refrigerator and you have the makings for 6 pints sized servings or 12 cups sized servings. Pour 1/3 cup (6 tablespoons) in a pint-sized jar, add water to the top, and a pint-sized lemonade serving is ready for your enjoyment. When using this preparation for making 8 oz cup servings, add three tablespoons of it into the drinking container, and then fill to the top with water. The maple syrup preserves the enzymes and other nutrients in the freshly squeezed lemon juice for more than three days while refrigerated.

2. Whisk in into salad dressing

Mix together tahini, lemon juice, maple syrup, thinned with a little water, and salt and pepper for a delicious salad dressing.

3. Mix with Cashew Butter

Mix with Cashew Butter for a sweet, healthier frosting for your favorite dessert.

4. Make Cranberry sauce

Boil 1 cup organic cranberries in 1 1/2 cups maple syrup until they pop open. Pour sauce over baked apples or any dessert, or turkey.

5. Blueberry Maple syrup

Simmer 1 cup maple syrup in a small pot with 2 cups blueberries for 4 minutes. Mash slightly and it is ready to use on pancakes. So easy!

6. Stir into your morning tea or coffee

Great option to replace sugar or sugary creamers.

 

7. Make candied nuts 5 teaspoons olive oil
5 teaspoons organic maple syrup
1/4 teaspoon Cayenne Blend Powder
2 cups walnut halves
1/4 teaspoon Celtic Sea salt

Mix all the ingredients together. Spread evenly on a baking sheet lined with parchment paper. Bake until fragrant and crisp, 10 to 12 minutes. Sprinkle with 1/4 teaspoon Celtic Sea salt.

 

8. Maple Mustard Glaze

Combine 4 Tablespoons Dijon or stone-ground mustard with 4 Tablespoons maple syrup and 1 Tablespoon olive oil. Add 1 chopped garlic clove and some fresh or dried rosemary or thyme. Mix well and spread glaze over chicken or salmon, then bake as usual.

Delicious Greens Recipes

Spinach with Nuts

2 bunches fresh spinach

3 tbsp olive oil or butter

1 clove garlic, peeled and mashed

1 tbsp pine nuts or crushed raw walnuts

Optional: 1 tbsp sun-dried tomato flakes

Steam the spinach in a large pot. Do not add more water to the pot as the water adhering to the leaves will be sufficient to steam the spinach. Cover pot and place over a medium flame. When spinach begins to simmer, reduce heat. Cook several minutes or until leaves are just wilted.

Melt butter with garlic, pine nuts or walnuts, and optional tomato flakes. Pour over spinach and mix slightly.

 

Swiss Chard with Rosemary

1/2 teaspoon minced fresh rosemary

1 green onion or shallot, chopped

Olive oil

1 large bunch of Swiss chard, rinsed and patted dry

Freshly ground black pepper to taste

1. Mix together the rosemary and green onion with a tablespoon of olive oil and let sit while you prep the chard.

2. Use a knife to cut along the edges of the main stem of each leaf of chard, remove the stems. Cut the stems into 1/2-inch slices and set aside.

Cut the leaves separately into 1-inch thick crosswise ribbons. Keep the leaves and the stems separate as you will be cooking them separately.

3. Heat a large, stick-free sauté pan on medium-high heat. Coat the bottom of the pan with about a tablespoon of olive oil, just enough to coat. When the oil is hot, add the chard stems.

Cook for a couple of minutes, stirring often until they begin to soften.Then stir in the olive oil mixture. Cook for a minute more, and then add the chopped chard leaves to the pan.

Use tongs or two large spoons to toss the chard leaves in with the rest of the mixture, so that the chard gets coated with olive oil.

4. Cover the pan and reduce the heat to low. Let cook a few minutes, lift the cover every once in a while to turn the leaves over in the pan. Once the chard has all wilted, remove from heat. Sprinkle with black pepper to taste.

 

Spicy  Kale and Onions

1 lb fresh kale, carefully rinsed, stems and center ribs cut away and discarded, leaves coarsely chopped

2 Tbsp olive oil or coconut oil

1 medium onion, chopped (about ½ to 1 cup)

1/2 teaspoon smoked paprika spice, sweet or hot

Pinch of dried crushed red pepper or Cayenne Blend powder

Water

Celtic Sea Salt

 

1. Steam the kale: Bring an inch or two of water to a boil in a pot with steamer. Add the chopped kale. Cook until wilted, about 5 minutes. Drain and set aside in a dish.

2. Sauté onions and add smoked paprika and crushed red pepper or cayenne: Heat olive oil in a large sauté pan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the smoked paprika and crushed red pepper.

3. Add kale to pan with oil and toss well. Sprinkle on more salt and smoked paprika to taste.

 

Alternative: for a faster recipe, simply chop half a raw onion and add it with oil and spices to kale and toss together.

Health Freedom’s Salad Recipe

health freedom's salad recipe

health freedom's salad recipe

What’s a salad without dressing? Not very good.

Considering that most stores bought salad dressings are inorganic and filled with unhealthy elements, (like canola oil) what are you going to do?

Make your own great tasting healthy dressing, of course! Here’s a zesty recipe for a popular winner.

OIL DRESSING

16 ounces organic, cold-pressed olive oil

12 large cloves of garlic

Fresh – Rosemary, Basil, Oregano, Thyme, and other favorite herbs in generous measure.

Put all ingredients in a blender and puree!

VINEGAR DRESSING

32 ounces Bragg’s organic, apple cider vinegar

12 ounces fresh, unpeeled, finely chopped ginger

Put together in a blender and blend at medium speed for only 5 or so seconds.
***Now mix 2/3 – 3/4 of the OIL DRESSING to 1/3 to 1/4 of the VINEGAR DRESSING and let stand some hours before using, if time allows.***
Save extra vinegar dressing in refrigerator to use with further oil dressings later.

SALAD – FIXINGS

Lay a thick bed of “Spring Mix” salad greens in a large mixing bowl. Top with one mound of fresh, shredded carrots and one mound of fresh, shredded beets. This is the main body of the salad. You can vary the toppings each day, so you won’t get bored. One day you can use tomatoes, cucumber, and celery. Another day avocado, onion, and sliced radishes. Another day, apples, raisins, and sprouts, or how about Greek olives, or an organic nut mix! The point is that you ALWAYS use the main ingredients and vary the toppings. Everything should be organic, but it’s not absolutely essential.

VITAL NUTRITION PLUS – THE SECRET INGREDIENT FOR A NUTRITIONAL BOOST

After you’ve made the salad, sprinkle a generous amount of the Vital Nutrition Plus on top (1 -2 tablespoons or more). Then put a moderate amount of the oil/vinegar dressing on top of the Vital Nutrition Plus, so as to saturate the Vital Nutrition Plus powder and a little extra to barely moisten the salad ingredients. You don’t want so much that a pond forms at the bottom of the bowl. Mix it all together.

Here is what is so special about the Health Freedom Salad: It is truly a complete meal! It has enough oil, carbohydrates, and protein. In addition, the medley of ingredients are loaded with minerals and natural enzymes – from fresh garlic, ginger, salad fixings, and olive oil, plus Vital Nutrition Plus and Apple Cider Vinegar. Great for balancing the body’s PH, as well.

Eat a large Health Freedom’s salad every day. Bon Appetite!

Order VNP Now!

 

 

VITAL NUTRITION PLUS INGREDIENTS: Spirulina Blue-Green Algae, Chlorella broken-cell Algae, Nettle Leaf *,Purple Dulse Seaweed*, Wheat Grass*, Spinach Leaf*, Barley Grass*, Alfalfa Grass*, Astragalus Root+, Rose Hips*, Orange Peel*, Lemon Peel, Beet Root*, in a base of Nutritional Yeast.

Miso Recipes

Miso (pronounced mee-so) is an all-purpose and delicious seasoning for flavoring soups and meats or vegetable dishes, or for making salad dressings, sauces, and spreads. It is not a staple in the American kitchen but it is in the Chinese and Japanese culture dating back 2.500 years. Is a favorite, in fact Miso soup is eaten for breakfast in Japan.

Our Miso is a paste made from non-gmo soybeans, sea salt and koji (a fermentation starter), and  mixed with rice or barley and spices like peppers. The mixture is allowed to ferment for 3 months to 3 years, which produces an enzyme-rich food.  Our Miso is not pasteurized and so has all the benefits, amongst them are the complete array of amino acids, which makes it a complete protein. It serves as a probiotic, helps with digestion and is a good vegetable source of B Vitamins.

Here are some recipes for you on how to use this healthy and tasty food. I hope you enjoy it as much as we do.

Quick Miso Soup

Carrots
Broccoli florets
Yellow or green onions
Ginger
Parsley
Spinach, chard or kale
Organic Miso
Water
Optional herbs: parsley, thyme or cilantro.

  1. Chop and simmer vegetables in water.
  2. Mix the miso with 1/2 cup water or hot broth: Place the miso in a cup. Scoop out about 1/2 cup of the broth and pour it over the miso, or use more water. Whisk with a dinner fork or a whisk until the miso is entirely dissolved in the water and no lumps remain.
  3. Pour the dissolved miso into the broth after the vegetables are cooked soft enough to eat and heat has been turned off. Stir through and it’s ready!.
  4. Scoop the miso soup into individual bowls and serve. Miso contains natural fermentation probiotics, so it is best when eaten without much reheating.

 

Miso Salad Dressing

    • 1 rounded tbsp miso
    • 2 tbsp vinegar – apple cider, umboshi plum or rice vinegar
    • 1/2 tsp fresh, grated ginger
    • 1 garlic clove
    • 2 tbsp dark sesame oil
    • 2 tbsp extra virgin olive oil

Whisk together miso and vinegar in a small bowl. Add remaining ingredients until thoroughly combined or use a blender. Put on your favorite salad or dish.

 

For more Miso recipes go to our Miso product page

Green Detox Soup

green detox soup recipe

Green Detox Soup

Supporting your liver recipe

Makes 4-6 servings

 

1 tbsp extra-virgin olive oil or coconut oil

1 small onion, diced

1 tsp minced ginger

2 cloves garlic, minced

1 celery stalk, chopped

3 cups chopped broccoli, florets and stems

½ head fennel, chopped

¼ cup parsley

1 tsp Celtic sea salt

3 cups water

1/8 tsp freshly ground pepper

Optional handful of spinach

Basil for garnish

 

  1. Heat the oil on medium in a medium-sized pot.
  2. Add onion and ginger and cook until the onion is translucent.
  3. Add garlic, celery, broccoli, fennel and a generous pinch of Celtic sea salt and continue to cook another 2 minutes.
  4. Add the water, remaining Celtic sea salt, and pepper.
  5. Bring to boil, then cover, reduce the heat, add parsley optional spinach and simmer for 20 minutes.
  6. Eat the soup chunky or blend until smooth and creamy. Garnish with basil.

Tasty Veggies

Tasty Veggies

1 head cauliflower, cut into florets

1-2 cups chopped zucchini

1 cup chopped leeks (or 1/2 cup leek and 1/2 cup onion)

1 cup chopped celery

1/2 cup fresh parsley

1/2 cup of water or vegetable broth

2 tbsp Tonic Supreme

Celtic Sea Salt and dulse flakes to taste

Optional: Add 1/2 cup pine nuts at the end

This recipe can be served:

  • raw/cold: mix and drizzle with olive oil for a chunky, vegan vegetable salad.
  • cooked: Saute leeks (& onions) in olive oil. Add zucchini, cauliflower, celery, parsley, and broth. Simmer until tender. Toss with dulse flakes and Tonic Supreme.

 

Mango Peach Souffle

mango peach souffle recipe

mango peach souffle recipe

A lovely spring snack or dessert

1 large mango
2 large peaches
1 cup of raw macadamia nuts, soaked for a few hours in water or just raw
(soaked almonds also work but don’t give the same consistency)
optional flavors:
a few fresh peppermint or spearmint leaves
vanilla & cinnamon to taste

Put all ingredients into the high speed blender and blend until creamy.
Refrigerate and serve with a spring of fresh mint or a raspberry or two on top.

Fancy Apple Pie Chia Pudding

fancy apple pie chia pudding

fancy apple pie chia pudding

Looking for a healthier dessert options?

Chia Seeds make a light, protein and fiber-rich pudding dessert. Just add a couple of tablespoons of chia seed to any liquid such as juice, mint tea, milk substitutes or even just plain water. Let it soak for a few hours, or overnight in the fridge.

This pudding is so versatile you can add from any kind of fruit (mango, strawberries, banana) to cinnamon, coconut flakes, or chocolate for flavor.

For a sweeter flavor to any chia pudding base try pitted dates, raw honey, maple syrup or brown, whole leaf stevia.

 

Fancy Apple Pie Chia Pudding

1 cup unsweetened cashew milk or any milk substitute

¼ cup chia seeds

1 apple, chopped

1 tsp of dark maple syrup

Pinch of cinnamon

Pinch of nutmeg

Optional: 1 tbsp of crushed pecans/walnuts/pepitas

Combine ingredients, stirring until smooth and making sure the chia seeds are not clumping. Cover and refrigerate overnight. Stir and serve any time. Add additional chopped apple and nuts or graham crackers before serving.

 

Cacao Cinnamon Dessert

cacao cinnamon dessert dip

cacao cinnamon dessert dip

Cacao Cinnamon Dessert Dip

1/2 cup coconut oil

1/2 cup cacao powder

1/2 cup almond butter

10-12 drops of cinnamon oil

Mix the cacao powder with the coconut oil, add few drops of cinnamon oil and almond butter. Eat with your favorite fruit.

 

To make this into Coconut Cacao Cinnamon Dessert Balls, add these ingredients and roll into balls:

2 tbsp dark maple syrup

1 1/2 cup unsweetened shredded coconut