Activated Charcoal for Oral Health

Back Story:

A few days ago I was at Walgreens and while is was checking out the cashier asked me if I bleach. Well...my hair is black so I paused and said "I'm sorry?"  

He replies, "I was just wondering if you bleached your teeth because they are so white."

Needless to say the rest of the day every single person I saw got a flash of my pearly whites. 😂😂😂

I didn't get into what I use to keep my teeth white and gums healthy but I will tell you. 

Activated Charcoal....😀

Here is how I use it. 

1 capsule of activated charcoal

1 drop Frankincense (Can help prevent dental health issues like tooth decay, bad breath, cavities, or oral infections.)

1 drop melaleuca (Tea tree oil fights infectious microorganisms that destroy tissues in the mouth, cause plaque, receding gums and tartar deposits. 

Enough water to make a runny paste

Q-tip. 

Mix all ingredients and use the q-tip to dab onto your teeth and gums. Let sit for 1-2 minutes and then rinse mouth with warm water. Brush any remaining charcoal. 

Try it out. Let me know how you like it. 

Just breathe and Drink A Green Smoothie

Benefit of Almonds

W

Almonds!!!!!!! 

• Very high in vitamin E. 
• Beneficial in protecting against cancer, heart disease, heart attacks and strokes, arthritis, infertility, and skin problems. 
• Great snack to manage hunger and maintain blood sugar levels. 
• Good source of calcium. 
• High in monounsaturated fats to protect the heart. ❤️.

I like to soak them in coconut water with a bit of cinnamon. I usually soak them at least overnight.  You can use the coconut water later for a smoothie. 😀

Make sure to get almonds still in their skin. Keep in the refrigerator.

Here is a recipe we love to pack in lunches or gobble as a snack. 😃

Oven Baked Cinnamon Almonds

2 cups soaked almonds

     
( I like to soak mine in coconut water and cinnamon at least overnight). Amazing flavor just like this, but if you want to have a bit of fun…continue on 😊


¼ powdered sugar


1 teaspoon of cinnamon


Dash of salt


Dash of cayenne

Drain water off of almonds and save for a smoothie later. 😃


Dry off almonds completely and place in a container with lid or ziplock bag. 
Add the powdered sugar and shake shake shake. 💃🏾

Line cookie sheet with parchment paper and place almonds on sheet. 


Smooth almonds into one layer. 


Bake at 325 for 15-20 minutes. 

Just until the powdered sugar crystallizes onto almonds. 

While almonds baking mix salt and cayenne in small bowl. 


Remove from oven and sprinkle with cayenne salt mixture while warm. 


Enjoy

Easy Peasy Banana Bread

Adapted from Better Homes and Gardens

Ingredients:

2 cups whole wheat flour
3  teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
4 eggs beaten
3 1/2 cups bananas mashed
1/4 cup organic sugar
1/4 cup brown sugar
5 dates
1/4 cup butter
1/4 cup coconut oil
1/4 teaspoon salt.

Directions:

1. Prepare two 9x5x3 inch or four 7 1/2x3 1/2x2 inch loaf pans with butter or coconut oil. Set aside.
2.  Combine flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
3.  In a bowl of processor place bananas and date.  Process till smooth.
4.  Add room temperature eggs, sugar and oil and process.
5.  Pour egg mixture into flour mixture and fold until just mixed.
6.  Pour into prepared pans and make streusel topping.

Streusel Topping

Ingredients

1/2 cup packed brown sugar
6 Tablespoons of oatmeal
4 Tablespoons of butter

Directions:

1.  Add all ingredients to a small bowl
2.  Use a pastry blender until mixture resembles coarse crumbs.
3.  Sprinkle mixture and gently press into batter.

Bake in 350-degree oven for 55-60 minutes for 9x5x3 inch loaf pan or 40-45 minutes for 7 1/2x3 1/2x2 inch loaf pan or until a tester comes out clean.

At this point, you can cool completely slice and freeze for eating later or enjoy immediately.

Hazelnut Pumpkin Ice Cream (3 Ingredients)

Hazelnut Pumpkin Ice Cream (3 Ingredients)

Ingredients

• 4 large or 6 small very ripe bananas (lots of black spots), frozen
• 1/2 cup fresh or canned pumpkin puree
• 3 Tablespoons of Nutella 
• Additional options: 1/2 cup chocolate chips, 1/4 to 1/2 tsp cinnamon  and  1 tsp of vanilla.

Instructions

1. Blend the frozen bananas and pumpkin together in a high speed blender or food processor until creamy. The bananas must be pre-frozen even if you are going to freeze the ice cream after blending. You can also add chocolate chips, 1/4 to 1/2 a tsp of cinnamon and 1 tsp of vanilla for some extra pizazz.
2. Serve immediately for soft serve texture or freeze for at least 4 hours for a firmer ice cream. If ice cream is in the freezer for a while, let it soften for about 5 minutes at room temperature before serving.

Easy Crustless Quiche

Crustless Quiche


Kale


Mushroom


Bell Pepper


All sautéed…

Place in order on bottom of pie pan and top with shredded cheddar cheese. 

Mix 4 eggs, salt pepper to your liking 1/4 cup Parmesan cheese, 1 cup almond milk in bowl and mix till smooth. 

 Pour over veggies and top with shredded mozzarella. 
Bake 45-60 minutes…


Enjoy

Blueberry Lemon Loaves with Lavender Yogurt Topping

Anything made with lemon vanishes quickly around here. Jasmyn my 12-year-old made a lemon yogurt loaf cake over the weekend and by the next day it had vanished.  I guess I understand why the triplets teachers laughingly tell me the boys are always raving about the food the eat at home, there is always something cooking. 

Ingredients

2/3 cup coconut oil

½ cup  sugar

4 tbsp lemon juice

4 eggs

1½ cup all-purpose flour

1 1/2 cup whole wheat flour

2 tsp baking powder

pinch of salt
2 drops of DoTerra lemon oil (optional)

1 cup coconut yogurt or greek yogurt

1 cup blueberries, fresh or frozen

Glaze

1 cup coconut yogurt

1-2 tbsp lemon juice

1 drop of DoTerra lavender oil

1 drop of DoTerra lemon oil 

1/4 cup oj

Instructions

Preheat oven to 350F. Spray mini loaf tray with nonstick cooking spray or use a standard loaf pan also spraying it with a nonstick cooking spray.

In a large bowl combine sugar, eggs, lemon juice and melted butter. Whisk until creamy.

In a separate bowl sift together all dry ingredients, flour, baking powder and salt.

Fold dry ingredients into wet mixture alternating between the yogurt and flour until well combined. Gently fold in blueberries, don't over mix.

Bake for 30-33 minutes or until tester comes out clean. 

Once done baking remove from oven and let cool in pan 10 minutes. Transfer loaves to a wire rack to cool. 

Make sure you have parchment paper under the wire rack so when you drizzle on the glaze it catches the drips and you won't end up with a sticky counter.

Enjoy!

Pomegranates/Kiwi Lemonade

This lemonade taste like Stawberry kiwi lemonade Snapple made back in the day. 

Pomegranate/Kiwi Lemonade

2 cups juiced/pulverized pomegranates

2 kiwi peeled and sliced

1 lemon thinly sliced 

2 cups fresh squeezed lemon juice

4 cups water (or more is you prefer less sourness)  

8-10 pkts stevia 

I placed the pomegranate seeds in a bowl and pulverized them with my immersion blender then strained the pulp out through a strainer. Put pomegranate juice in jar along with juiced lemon. Add sliced kiwi and lemon. Add 8-10 pkts of stevia depending on desired sweetness. 

Enjoy

Be Blessed

Kale/Pomegranates Juice Shot

Kale/Pomegranates Juice Shot

Ingredients

5 handfuls of organic baby kale
1 cup organic pomegranates seed
Lemon peeled with pithy part left

Run through juicer and enjoy. 

No-bake "Candy Bar"cookies

No-bake candy bar cookies

Makes 18

1 cup prunes

1 cup craisin

1 cup almonds

1/4 cup choc chips

2 Tbsp chia seed

1/8 tsp salt

2 tsp vanilla

1/4 cup Nutella

2 Tbsp almond butter

Directions:

Mix first 7 ingredients in food processor until smooth. Add additional ingredients and Belen's till smooth. 

Scoop out mixture with cookie scoop and place on parchment lined platter. Place in refrigerator for 30 minutes. 

Remove cookies from refrigerator after 30 minutes and smash with a wet spatula. 

Enjoy. 

Easy (Coconut flour) Oatmeal Breakfast Cookies

1/2 cup organic butter, room temperature

1 cup brown sugar

1⁄4 cup honey

2 Tbsp chia seed

4 eggs

1/2 cup cashews or nut of your choice. 

1⁄2 cup coconut flour

1⁄2 teaspoon salt

1/2  teaspoon baking soda

4 cups rolled oats 

Optional additions: chopped dates, figs, raisins, currants, chocolate chips, chopped nuts. 

DIRECTIONS

1. Preheat oven to 350 degrees F. 
2. Using a processor mix together the butter, brown sugar, honey and egg
3. Add dry ingredients including cashews.  Transfer to bowl and stir in the oats.  Mix the dry ingredients and wet until mixed. Add any additional ingredients you've chosen.
4. Use 1/4 cup cookie scoop and place onto cookie sheet. Bake 15 to 20 minutes. Cool on a wire rack.
5. If saving for later place in freezer bag. Cookies stay good in freezer for 1-2 months. 
6. 
   
   
7. We like to serve with smoothies or yogurt in the morning. 
8. These also pack great for lunches. 

Hope you enjoy. 

Be blessed. 

Cinnamon and Honey Sweet Potato with Greek Nutella Yogurt dipping sauce.

Cinnamon and Honey Sweet Potato with Greek Nutella Yogurt dipping sauce. 

Ingredients

3-4 Sweet potatoes peeled and cut

Sea salt 

1 tsp cinnamon

1 Tbsp coconut oil

1 Tbsp honey

Dip

1 Tbsp Nutella

1/4 cup Plain Greek Yogurt

Directions:

Preheat oven to 425

Toss sweet potatoes with coconut oil. 

Place in single layer on cookie sheet. 

Sprinkle with a few pinches of salt and 1 tsp of cinnamon. 

Bake for 45 minutes or until sweet potatoes are easily pierced with fork. ( if you like your fries more crispy put broiler on low for last 3 minutes)

Remove fries from oven and sprinkle with a bit of salt and drizzles honey over sweet potatoes. Serve warm. 

Dip

Mix Nutella and Greek yogurt together and serve with cinnamon fries. 

Enjoy. 

Super Yummy Cauliflower Pizza Crust

Cauliflower Pizza Crust

Ingredients:

• 1 head of cauliflower 
• 1/4 cup Parmesan Cheese
• 1/4 cup Mozzarella Cheese
• 1/4 teaspoon Kosher salt
• ½ teaspoons Dried Basil
• ½ teaspoons Dried Oregano
• ½ teaspoons Garlic Powder
• Red Pepper Flakes (optional)
• 1 whole Egg

Directions: 

Place a pizza stone in the oven, or baking sheet if you don’t have a pizza stone. Preheat oven to 450ºF. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil.

Wash and throughly dry a small head of cauliflower. Don’t get one the size of your head unless you are planning on making 2 pizzas. Cut off the florets—you don’t need many stems, just stick with the florets. Pulse in your food processor for about 30 seconds, until you get powdery snow like cauliflower. You should end up with 2 to 3 cups cauliflower “snow”. 

Place the cauliflower in a microwave-safe bowl and cover. Cook for 4 minutes. Dump cooked cauliflower onto a clean tea towel and allow to cool for a bit before attempting the next step.

Once cauliflower is cool enough to handle, wrap it up in the dish towel and wring the heck out of it. You want to squeeze out as much water as possible. This will ensure you get a chewy pizza like crust instead of a crumbly mess.

Dumped squeezed cauliflower into a bowl. Now add Parmesan cheese, mozzarella cheese, kosher salt, dried basil (crush up the leaves even more between your fingers before adding), dried oregano (crush up the leaves even more between your fingers before adding), garlic powder (not garlic salt), and a dash of red pepper if you want. I also added 1 tablespoon almond meal because my cauliflower yielded closer to 2 cups of cauli snow; this is optional, and I would not add the almond meal if you have closer to 3 cups of cauli snow. Now add the egg and mix away. Hands tend to work best.

Once mixed, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down throughly, you want it nice and tightly formed together. Don’t make it too thick or thin either.

Using a cutting board, slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for 8-11 minutes, until it starts to turn golden brown. Remove from oven.

Add however much sauce, cheese, and toppings you want. I’m not going to give you measurements for this. You know how you like your pizza—so go for it! Slide parchment with topped pizza back in the hot oven and cook for another 5 to 7 minutes until the cheese is melted, bubbly, and slightly golden.

Test your patience and allow it to cool for a minute or two. Probably closer to two. Then using a pizza cutter and a spatula, serve up your delicious grain-free cauliflower crust pizza!