Sweet Potato Bread: gluten and dairy free

Faced with the challenge of eliminating wheat from my diet this week as part of the 21 Smokin Hot Mom Challenge I am participating in, I decided to try a new variation of snack bread. It combines 2 super foods, lentils and quinoa, with the sweet potato which is high in phyto-nutrients.

Ingredients:
2 cups cooked sweet potato (peeled and mashed)
2 cups cooked lentils (cooked soft and pureed)
1 cup cooked quinoa
2 cup brown rice flour
2 tsp baking soda
1/2 tsp ground ginger
ground fresh nutmeg to taste
raw millet to sprinkle

Combine sweet potato and lentils and mix well. Add quinoa and rice flour, mix well. Add remaining ingredients.

Bake in mini-bread pans (greased) . Sprinkle with millet and press gently into each bread before baking.

Bake at 350 for 30 minutes

This bread is light and mildly sweet. It makes a wonderful snack on its own and is delightful cut in half and toasted. Drizzle maple syrup or raw honey for a sweet treat or spread with raw almond butter for more protein.

More on Green Smoothies

I have been drinking green smoothies on and off for a year or so. Recently, I started drinking at least one a day beginning with my morning smoothie. It is truly drinking "liquid sunshine". It gives me so much energy and I just feel better in my own, glowing skin. I typically make it fr breakfast and am full until at least noon.

Here is my most basic recipe:
2 cups water
a large handful of raw kale
twice as much raw spinach as kale (I sometimes substitute lettuce which is yummy too)
1/2 raw cucumber
celery if I have it
1 handful of parsley or cilantro
1/2 an apple
1 T bee pollen (loaded with minerals)
1 T chia seeds (protein adn fiber and other good stuff)
1 T hemp seeds ( 3-6 raw almonds)

The nuts really give me that extra filling boost and are loaded with healthy oil, fat and protein. A supreme start to any day.

I found that drinking the green smoothie every morning and then drinking coffee seemed counterproductive. I have dropped caffeine completely and feel even more energized. It has been about 2 months and while I have dropped caffeine in the past this time it was effortless becasue the power of the daily green smoothie is that amazing!

Pumpkin Chocolate Chip Cookies

I am participating in a 21 day challenge. This week's food focus is eliminating sugar. I am about 90% there. This recipe is both savory and sweet and I am certain will make me feel good while also satisfying my sweet tooth. My hope is that my kids will also enjoy it!

Ingredients:
1 can organic pumpkin
1 cup oat flour
1 cup brown rice flour
1/4 cup hemp seeds
1/2 flax seed meal
4 dates, soaked and minced (I use my mini-processor for this)
1/2 cup yellow raisins
1/2 cup ground raw almonds ( ground them so my kids would not see them, you can use sliced raw almonds too)
3/4 cup grain sweetened chocolate chips (carob chips are also a good substitute)
2 tsp baking soda
2 tsp cinnamon

Combine the pumpkin and ground dates. Add the flours and mix well. Add the remaining dry ingredients, adding the raisins and chocolate chips last.

Drop rounded teaspoons onto a cooking sheet and bake at 375 for 12 minutes. I baked these on a metal cookie sheet plain and also on parchment paper on a cookie sheet. The cookies on the parchment paper got crisper. If you have it I recommend using it.