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Some of my asked about recipes in class... enjoy!
... because my parents taught me, and I teach my two boys, that it is nice to share.
Date Energy Balls for Nursing (vegan/paleo)
2 cups walnuts, or other nut/seed of choice
1 cup shredded unsweetened coconut
2 cups soft Medjool dates, pitted
2 tablespoons coconut oil
1 teaspoon sea salt
1 teaspoon vanilla extract
Here is the direct link to the original website if you want to take a look.
In a large food processor fitted with an “S” blade, process the walnuts and coconut until crumbly. Add in the dates, coconut oil, vanilla and sea salt and process again until a sticky, uniform batter is formed.
Scoop the dough by heaping tablespoons, then roll between your hands to form balls. Arrange them on a baking sheet lined with parchment paper, then place in the freezer to set for at least an hour before serving. Store the balls in a sealed container in the fridge for up to a week, or in the freezer for an even longer shelf life. (I prefer them frozen, myself!)
Makes about 2 dozen.
In a blend whirl:
1.25 cups oil
1 orange, cut up, leave peel on
1/2 cup orange juice
Terra Reindl's Sunshine (orange) Muffins
In a bowl stir together:
1 3/4 cups flour (or 1.5 cups flour plus 1/4 cup ground flax)
1/2 cup sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup dried cranberries
raisins or dates
Add wet to dry, combine.
Spoon into 12 muffin tins
Bake 400 degrees for 20 minutes
Eggplant Parmesan from Scalini's Italian Restaurant in Cobb County, Georgia.
For more than twenty years, women have gone to Scalini's Italian restaurant in Cobb County, Georgia, with one thing on their minds: To go into labour. They always order the Eggplant Parmesan, which, so far, has helped encourage more than 300 babies to come into the world within 48 hours of their mom eating the meal.
The restaurant promises results within two days. If you haven't had your baby by then, expectant moms get a gift certificate for another try. The chefs at Scalini's shared their recipe with us. If it doesn't work, sorry, there's no gift certificate -- but you can use the recipe again, absolutely free of charge. (For best results, don't try it until your due date.)
Eggplant Parmesan alla Scalini's Ingredients:
3 medium size eggplants
1 cup of flour
6 eggs, beaten
4 cups fine Italian bread crumbs, seasoned
Olive oil for sauteing
8 cups of marinara sauce*
1/2 cup of grated Romano cheese
1/2 cup of grated Parmesan cheese
1/2 lbs of mozzarella cheese shredded
2 cups of ricotta cheese
After you wash the eggplant, slice them into 1/4 inch thick slices. You may choose to peel the eggplant before you slice it, however you may want to leave the skin on since the skin contains a lot of vitamins. Place the eggplant slices on a layer of paper towels and sprinkle with a little salt, then cover with another layer of paper towels and hold it down with something heavy. This will drain the excess moisture. Let them set for about an hour.
Working with one slice of eggplant at a time, dust with flour, then dip in beaten eggs, then coat well with bread crumbs. Saute' in preheated olive oil on both sides until golden brown.
In baking dish, alternate layers of marinara sauce, eggplant slices, ricotta, parmesan, and romano cheeses, until you fill the baking dish about an 1/8 inch from the top. Cover with shredded mozzarella cheese and bake for 25 minutes in 375 degree oven. Let set for 10 minutes before serving.
Scalini's Marinara Sauce
2 tablespoons of chopped garlic
3 tablespoons of olive oil
8 cups chopped tomatoes (fresh or canned)
1 cup onions chopped
1/2 cup of fresh chopped parsley
1 teaspoon of oregano
1 teaspoon of crushed red pepper
1/8 cup of fresh chopped sweet basil
Pinch of thyme
Pinch of rosemary
One teaspoon salt
One teaspoon black pepper
Lightly sauté the onions in olive oil in large pot for a few minutes. Add garlic and saute another minute. Add tomatoes and bring sauce to boil, then turn heat to low. Add remaining ingredients, stir, cover and let simmer for one hour, stirring occasionally.
Cookies for Nurses (or Birth Companions)
2 1/4 cups Quick cooking oats 560 ml
2 cups Spelt flour 500ml
1 cup Sunflower seeds 250ml
3/4 cup + 2 tbsp Pumpkin seeds 210ml
1/2 cup Shredded coconut, unsweetened 125ml
1/4 cup Flax seeds 60 ml
1 cup Granulated cane sugar 250ml
1 tbsp Cinnamon, ground 15ml
2 1/4 tsp Sea salt 11ml
1 3/4 cups Dark chocolate chips 430ml
1 1/4 cups Raisins 310ml
1/4 cup Water
1/4 cup Blackstrap molasses 60ml
3/4 cup Canola oil 180ml
1 cup Soy milk 250ml
Preheat oven to 350F. Line baking trays with parchment paper.
In a large bowl, combine dry ingredients, everything from oats to raisins. In a seperate large bowl, combine wet ingredients, everything from water to soy milk. Add wet ingredients to dry ingredients and mix slow at a low speed (or by hand) until firmness and texture is just right.