Tempted by all the sugary holiday"treats" (really "poison") that devastate your immune system? Try these alternatives.
Our bodies NEED sweets, so let's nourish them while satisfying our sweet tooths. (Or is that sweet teeth?!) Let's give our families good, wholesome sugars. Maybe then we won't give in and eat the junk.
Note: Be sure all the ingredients are organic. That way we can thrive, rather than tank, during the busy Christmas season.
These are from Sweet Temptations: Natural Dessert Book by Frances Kendall
Ginger Nymphs
3/4 cup almonds
1/2 cup pitted dates
1/2 cup raisins
1 tsp ground ginger
1/2 tsp ground cinnamon
1 tsp lemon peel
Grind dates, raisins, and almonds in food processor. Mix in ginger, cinnamon, and lemon peel. Form dough into little balls. Refrigerate or place in freezer until ready to serve.
Touchstone Caramels
1 1/2 cup pitted dates
2 1/2 cups cashews
1/2 tsp vanilla extract (non-alcoholic)
1 cup ground coconut
1/4-1/2 of a lemon zest (from a fresh lemon)
Grind dates, cashews and vanilla in food processor until smooth, add coconut. Refrigerate/freeze for a few hours, or overnight. (Best when frozen!)
Pecan Juliets
3/4 cup pitted dates
1/4 cup raisins
2 cups pecan pieces (or walnut)
1/2 cup shredded coconut
1/4 tsp ground cinnamon
Grind all ingredients in a food processor, starting with the nuts and coconut, and adding the rest after the nuts and coconut are fairly finely ground.
Banana Pistols
6 large bananas, peeled
1/2 cup pitted dates, soaked 1 hour in 1/4 cup water
1/2 cup coarsely ground almonds
1/4 cup shredded coconut
(we also sometimes use pecans or other nuts, too)
Cut each banana in half. Push a wooden ice cream stick into the cut end of each half, set aside. Puree dates in soak water at medium speed until smooth. Dip each banana half in date puree, roll in almonds, and sprinkle with coconut. Place on a tray covered with wax paper, and freeze for 5 hours, or until solid. Remove pops from freezer when ready to serve.
This is a recipe I made up. I don't have exact ingredient measurements. Just mix it up in the proportions that seem most pleasing to you. For example, if you're a big nut butter fan, then use more of that than the other ingredients. Once again, organic ingredients are essential.
Chocolate or Carob Snack
carob or cocoa powder
blackstrap molasses*, honey or agave
almond or cashew butter
coconut flakes
Mix thoroughly, form into balls and place on wax paper. If you want something more like a pudding, add
plain or vanilla yogurt
*Blackstrap molasses is a little on the bitter side, so when using the cocoa powder, choose honey or agave.
Our bodies NEED sweets, so let's nourish them while satisfying our sweet tooths. (Or is that sweet teeth?!) Let's give our families good, wholesome sugars. Maybe then we won't give in and eat the junk.
Note: Be sure all the ingredients are organic. That way we can thrive, rather than tank, during the busy Christmas season.
These are from Sweet Temptations: Natural Dessert Book by Frances Kendall
Ginger Nymphs
3/4 cup almonds
1/2 cup pitted dates
1/2 cup raisins
1 tsp ground ginger
1/2 tsp ground cinnamon
1 tsp lemon peel
Grind dates, raisins, and almonds in food processor. Mix in ginger, cinnamon, and lemon peel. Form dough into little balls. Refrigerate or place in freezer until ready to serve.
Touchstone Caramels
1 1/2 cup pitted dates
2 1/2 cups cashews
1/2 tsp vanilla extract (non-alcoholic)
1 cup ground coconut
1/4-1/2 of a lemon zest (from a fresh lemon)
Grind dates, cashews and vanilla in food processor until smooth, add coconut. Refrigerate/freeze for a few hours, or overnight. (Best when frozen!)
Pecan Juliets
3/4 cup pitted dates
1/4 cup raisins
2 cups pecan pieces (or walnut)
1/2 cup shredded coconut
1/4 tsp ground cinnamon
Grind all ingredients in a food processor, starting with the nuts and coconut, and adding the rest after the nuts and coconut are fairly finely ground.
Banana Pistols
6 large bananas, peeled
1/2 cup pitted dates, soaked 1 hour in 1/4 cup water
1/2 cup coarsely ground almonds
1/4 cup shredded coconut
(we also sometimes use pecans or other nuts, too)
Cut each banana in half. Push a wooden ice cream stick into the cut end of each half, set aside. Puree dates in soak water at medium speed until smooth. Dip each banana half in date puree, roll in almonds, and sprinkle with coconut. Place on a tray covered with wax paper, and freeze for 5 hours, or until solid. Remove pops from freezer when ready to serve.
This is a recipe I made up. I don't have exact ingredient measurements. Just mix it up in the proportions that seem most pleasing to you. For example, if you're a big nut butter fan, then use more of that than the other ingredients. Once again, organic ingredients are essential.
Chocolate or Carob Snack
carob or cocoa powder
blackstrap molasses*, honey or agave
almond or cashew butter
coconut flakes
Mix thoroughly, form into balls and place on wax paper. If you want something more like a pudding, add
plain or vanilla yogurt
*Blackstrap molasses is a little on the bitter side, so when using the cocoa powder, choose honey or agave.
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