1 ½ cups whole-wheat flour (I used King Arthur’s white whole-wheat flour)
1 ½ teaspoons cinnamon
1 teaspoon ground ginger
½ teaspoon nutmeg
⅛ teaspoon cloves
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
½ cup oil (I used coconut oil)
½ cup honey
½ teaspoon vanilla
1 cup pumpkin puree
½ cup chopped tree nuts (optional)
Preheat oven to 350 degrees.
In a large mixing bowl whisk together the dry ingredients (from the flour down to the salt).
Make a well (hole) in the center and throw in the eggs, oil, honey, and vanilla. Stir together thoroughly with a fork, but do not overmix.
Fold in the pumpkin puree and nuts (if using).
Generously grease a large loaf pan or put muffin liners in a muffin pan and then pour in the batter.
For a loaf bake for approximately 30 – 40 minutes and for muffins bake for approximately 18 - 22 minutes. Check for doneness by making sure a toothpick inserted comes out clean. (via Recipe: Whole-Wheat Pumpkin Bread - 100 Days of Real Food)
Heavy Metal Detox Juice Serves 1 Ingredients 2 small beets (or 1 large beet)
4 cups chopped kale
2 cups chopped celery
1 medium cucumber
1 bunch of parsley
1 bunch of cilantro
2 inches ginger
1-2 tsp. chia seeds (optional)
Instructions 1. Wash all ingredients. Choose organic if possible. 2. Run all the ingredients (minus chia seeds) through the juicer, or blend all ingredients (minus chia seeds) in a blender if you don’t have a juicer. If using a blender, and the juice is extremely thick, you can use a strainer to remove larger particles (optional). 3. If using, add the chia seeds to your prepared juice, and leave to soak for about 10 minutes. Chia seeds contain water soluble fiber, which gives them a gel-like consistency once the seeds are soaked. This gel absorbs the toxins in your digestive tract, helping your body cleanse itself. (via A Juice To Detox From Heavy Metals)
1 cup coconut oil
1 cup almond butter (you can also use unsalted crunchy peanut butter)
2 cups raw cacao
1 cup dates (pitted)
1 to 2 pinches of unrefined sea salt
Soak your dates in hot water for about 20 minutes to make them soft and sticky.
Carefully melt your coconut oil on very low heat.
Place all your ingredients, except the almond butter, in your high speed blender and blend until soft and well combined.
Add the almond butter at the end to keep the crunch.
Spread evenly in a tin or container.
Place in the fridge for about one hour.
Ingredients: 1 cup unsalted butter, at room temp 1 cup white sugar 1 cup brown sugar 2 eggs ½ cup Guinness 2½ cups flour ⅔ cup cocoa 1 tsp baking soda ½ tsp salt For the Irish buttercream frosting: 4 cups powdered sugar 2 sticks unsalted butter, at room temp 3 Tbsp Bailey’s Irish cream 2 Tbsp milk Method: Preheat oven to 350F. Mix the cream, butter, sugar, eggs and Guinness in a mixer, on medium, until light and fluffy. In a separate bowl, sift together the flour, cocoa, baking soda, salt. Add the flour mixture by the tablespoon to the sugar, egg and Guinness mixture. Mix at a medium speed until it comes together. Refrigerate for one hour. Drop a heaped tablespoon onto cookie sheets. Back for 13 minutes. Take out of oven and let them rest. Place all the frosting ingredients into a mixer and beat until light and fluffy. Spread on cooled cookies. (via Chocolate Guinness cookies with Bailey’s frosting recipe - IrishCentral.com)
(via My Recipe Magic)