Gut Healing Marshmallow Fluff

From corn allergy group- she said you can also use sugar. She made these for her children for October treats. Uses some cocoa powder mixed with oil for face.

HEALTHY BLENDER SWEET POTATO MUFFINS

These healthy flourless sweet potato muffins are a quick, easy and no mess recipe! Made in a blender or one  bowl, they are moist and slightly fluffy on the inside and tender on the outside! Made with no butter, oil, grains (if you opt for the grain free option!) or sugar, they are naturally gluten free, vegan, sugar free, dairy free, with a paleo option too!    http://thebigmansworld.com

Muffin recipe not frosting.

For the oat based version

1. 2 cups gluten free oat flour (gluten free oats ground into a flour)
2. 1/2 cup granulated sweetener of choice
3. 1 T baking powder
4. 1 tsp cinnamon
5. pinch sea salt
6. 1 cup mashed sweet potato
7. 2 T shredded carrots (optional)
8. 1 cup dairy free milk
9. 1 flax egg (can sub for 1 large egg if not vegan)
10. 1 tsp vanilla extract
11. 6 T smooth cashew butter (can sub for any smooth nut or seed butter of choice)

For the paleo option

1. 1/2 cup almond flour
2. 1 1/2 tsp baking soda
3. 3 large eggs
4. 1/4 cup pure maple syrup
5. 1 cup smooth cashew butter (Can sub for any nut or seed butter)
6. 1/2 cup mashed sweet potato

Candied orange peels

I saw this on a facebook group page.


Recipe: this is from Pinterest by someone called the cookie writer. 
Slice peels into skinny strips, put in pot and cover with water. Bring to a boil and simmer 20min. Dump water, full with new water and repeat two more times. Then after the 3rd simmer dump out the water and put in 2 cups sugar to 1 cup water. Bring to a boil and simmer for 1 hour. Remove from sugar water and dry on rack above parchment. After its cool, roll in sugar. 

I then took the orange flavored sugar water and brought back to a boil and heated as close to hard crack stage as I could and then poured onto parchment. This will make hard candy. And if it doesn't harden, putting it in the freezer will make it harden-it will have to be eaten right out of the freezer as it will get soft as soon as it starts to warm up.

SARDINE FISH CAKES

Sardines pack a nutritional punch, as they are:

• rich in Omega 3 fatty acids EPA and DHA, which are imperative for healthy brain function, glowing skin + much more!
• a rich source of bioavailable vitamins (including B12, B3, B2 and Vitamin D) and minerals that support healthy teeth, bones, nervous system + more
• a particularly great source of calcium, as the whole fish (bones and all) is consumed
• low in mercury and other pollutants, due to their tiny size and position at the bottom of the food chain.

• 2 tins wild caught sardines (either in spring water or olive oil)
• 3 medium white potatoes
• 1 free range egg
• 2 shallots (spring onions)
• 1 red chilli
• handful fresh coriander
• 1/2 tsp chilli powder (adjust to your heat preference!)
• 1 tsp salt

Steps

1. Roughly dice your potatoes into medium sized chunks and set them to boil in water until soft (this should take around 10 – 15 minutes)
2. In the meantime, finely chop the shallots, red chilli and fresh coriander and set aside
3. Open up and drain your sardines of any excess liquid, and add to a large mixing bowl. Using a fork, break apart and mash the sardines until there are no large pieces or whole bones visible
4. Once your potatoes are done (test with a fork if they’ve gone soft), take them out of the water into a separate bowl and mash with a fork or potato masher. It’s best not to over-do it: think chunky mash rather than whipped potato!
5. Add the mashed potato to your sardines and combine well, before cracking in your free range 
6. egg and adding the shallots, red chilli, coriander + your chilli powder, salt and pepper
7. Use your hands to form the fish cake patties and set aside on a plate, ready for cooking. Aim for palm-sized patties that are not too thick, i.e. no more than 2cm. Hint: if you suspect your mixture is too wet, we recommend adding a tablespoon of tapioca starch to help the patties stay together.
8. In a large pan, add a tablespoon of coconut oil and bring to a medium heat before adding your patties. Cook for a few minutes per side, and turn them carefully. Note: this recipe makes enough to cook two batches without overcrowding the pan
9. Serve! These sardine fish cakes are lovely served with a squeeze of fresh lime and a light side salad. Enjoy 

Paneer: Homemade Indian Cheese

Ingredients
Cheesecloth
8 cups whole milk
1/4 cup freshly squeezed lemon juice, plus more as needed, see Cook's Note*
ADD CHECKED ITEMS TO GROCERY LIST
Directions
Line a large colander with a large double layer of cheesecloth, and set it in your sink.
In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom (a nonstick pot works really well for this purpose). This will take a little while so be patient!
Add the lemon juice and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the greenish liquid) separate. Don't fret, this is perfect!
*Cook's Note: If the milk doesn't separate juice some more lemons and add another tablespoon or two. Boost the heat again and the milk should separate. Stir in a motion that gathers the curds together rather than breaks them up.
Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the lemon flavor. At this point, you could squeeze out some of the liquid, and serve with some honey and some nuts, almost like a fresh ricotta!
Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Tie the cheesecloth to your kitchen faucet and allow the cheese to drain for about 5 minutes.
Twisting the ball to compact the cheese into a block, place it on a plate with the twisted part of the cheesecloth on the side (this will ensure your block of cheese is nice and smooth!) and set another plate on top. Weigh the second plate down with cans of beans or a heavy pot. Move to the refrigerator and let it sit about 20 minutes.
Unwrap your beautiful disc of homemade cheese! You did it! You can now use this in any number of traditional Indian dishes, like saag paneer.

Read more at: http://www.foodnetwork.com/recipes/aarti-sequeira/paneer-homemade-indian-cheese-recipe.html?oc=linkback

Pumpkin Pie Ice cream

DIY VAPOR SHOWER DISKS

http://www.herecomesthesunblog.net/

• 1 cup baking soda
• 1/3 cup - 1/2 cup water
• 15 drops peppermint essential oil
• 15 drops lavender essential oil
• 1 silicone mold

Instructions

1. Place baking soda in a bowl
2. Add water to mixture and gradually and stir until a paste forms. You may not need all the water. I used just under 1/2 cup
3. Add in essential oils and stir completely
4. Place mixture into silicone mold
5. Leave on counter to dry overnight or place in oven at 350 degrees for 20 minutes to dry.

Chicken Broccoli and Sweet Potato Sheet Pan Dinner

http://www.cookingclassy.com/

• 1 large sweet potato, peeled and diced into 3/4-inch cubes (3 cups)
• 4 Tbsp olive oil, divided
• 1 1/2 lbs boneless skinless chicken breasts, diced into pieces (about 1 1/4-inches, keep them close to the same size so they all cook even)
• 3 1/2 cups small broccoli florets
• 1/2 of a medium red onion, diced into chunks
• 3 cloves garlic, minced
• 3/4 tsp of each dried thyme, sage, parsley and rosemary
• 1/8 tsp nutmeg
• Salt and freshly ground black pepper
• 1/2 cup pecans, whole or roughly chopped
• 1/3 cup dried cranberries

Directions

• Preheat oven to 400 degrees. Place sweet potatoes in a mound on a rimmed 18 by 13-inch baking sheet, pour 1 Tbsp over top and toss to evenly coat. Spread into an even layer and roast in preheated oven for 15 minutes (meanwhile chop and prep remaining ingredients).
• Remove sweet potatoes from oven, add chicken pieces, broccoli florets, and red onion around sweet potatoes (just placing everything randomly). Sprinkle with garlic and drizzle everything with remaining 3 Tbsp olive oil (focusing mostly on the broccoli so it doesn't dry) and toss with a spatula to evenly coat. Sprinkle evenly with thyme, sage, parsley, rosemary and nutmeg and about 1 tsp salt and 1/2 tsp pepper. Toss again to evenly coat with seasonings and spread out evenly (try not to overlap chicken pieces). Return to oven and roast about 16 - 20 minutes longer, tossing once halfway through, until chicken registers 165 degrees in center. Toss in pecans and cranberries. Serve immediately (preferably with a glass full of apple cider, it's the perfect pairing and completes this fall meal).
• Recipe source: Cooking Classy

WHIPPED PUMPKIN HONEY BUTTER

http://www.somewhatsimple.com/whipped-pumpkin-honey-butter-recipe/

• 1 cup salted butter (2 sticks), softened
• ¾ tsp cinnamon
• ½ tsp pumpkin pie spice
• 6 Tbsp pumpkin puree
• 5 Tbsp honey
• 1 tsp vanilla

DIRECTIONS:

1. Whip the softened butter, cinnamon, pumpkin pie spice and 1 tablespoon of the pumpkin puree.
2. Gradually add the rest of the pumpkin puree as you continue to whip the butter.
3. Add the honey and vanilla and continue beating (1-2 minutes) until thick and fluffy.
4. Scoop into a container for easy serving, or place in a piping bag and pipe it into a glass jar or other container.
5. Serve at room temperature with a drizzle of honey over the top, if desired.

Notes:

• This butter should be stored in the refrigerator until ready to use.
• Make sure you are using pumpkin puree and NOT pumpkin pie filling.  They are not the same thing and they are not interchangeable.

Ginger-Pear Butter

 country living

• 1 raw pear
• 1½ tbsp. pure maple syrup
• 8 tbsp. unsalted butter
• ½ tsp. ground cinammon
• 1 tsp. freshly grated ginger
• 1/4 tsp. salt

1. Peel, quarter, and core the pear. Place the pear quarters on the prepared baking sheet and brush the tops with maple syrup. Bake for 20 minutes, or until the pear is very tender.
2. Set aside and let cool slightly and then mash until no large lumps remain.
3. In a medium bowl, combine the butter, mashed pear, cinnamon, ginger, and salt and stir until smooth. Cover and refrigerate for up to 1 week