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Part 1 VIDEO – Immune Boosting Tips Part 3 VIDEO – What Foods to Not Eat (what foods feed a virus) How to make the smoothie in is in the video below: This recipe is from Medical Medium – This smoothie is my midday meal. By also starting my day with 16 ounces of fresh celery juice every single morning – this has healed me from a chronic viral overload I have had for almost 2 years. Yes….. TWO years! Heavy Metal Detox Smoothie Recipe (from Medical Medium): 1 cup spring water (or more) 2 cups wild blueberries 2 bananas  1 cup fresh cilantro  I orange, peeled  1 teaspoon barley juice powder 1 teaspoon Hawaiian spirulina  1 tablespoon dulse (dried seaweed)  Blend on high until smooth. ♥️ It is so important to keep our liver clean from heavy metals we accumulate over the years and decades. Pollution, food, water, cleaning supplies are all laced with…

Part 2 Video – Heavy Metal Detox Smoothie Recipe. Part 3 Video – What Foods to NOT Eat There are 3 parts to this immune boosting series. Part 1 video is below. I talk about my bout with a chronic virus that took over my body for over 2 years. This is the time for us to prime our body, mind and soul with the best food and nutrition possible to get through these uncertain and trying times. Emotionally we are compromised. We are stressed. Overwhelmed and truly need support from our food. We need to think about how we can heal – but more importantly, we need to think about how we can prevent illness and stay centred in health and stay well.  There is so much to learn from Anthony William, the Medical Medium. If you haven’t heard of him he has millions of followers and has healed millions with hidden viruses in their bodies.  …

Seeing as we all tend to have a ton of time on our hands, this could be the perfect time to experiment with new baking ideas….This is a recipe from our book, Made With Love. This is a lovely wake-up bite on a Sunday morning. Imagine the aroma of delicious raspberries baking in the oven. We love these with our Raspberry Sauce or Lemon Glaze. Active time: 15 minutes Total time: 30-35 minutes 1 ½ cups GF all-purpose flour ½ cup white rice flour 1 tablespoon baking powder ½ teaspoon xanthan gum ½ teaspoon sea salt 1/3 cup coconut oil ½ cup organic cane sugar 1 tablespoon lemon zest 1 tablespoon vanilla extract 1 cup fresh/frozen raspberries 1 teaspoon rice milk 1 teaspoon cane sugar Preheat the oven to 350°F. Line a 9-inch cake pan with parchment paper. In a medium bowl, whisk together the GF flour, rice flour, baking powder,…

Do you remember tapioca as a kid? Well it was one of our favorites! When we stumbled upon chia pudding, it was life-changing. Perfect for breakfast, dessert, or a light snack, and so versatile, it’s a staple in our kitchen, and ready in under an hour. If you want it extra cold, chill in the fridge for two hours, or longer. Recipe from our Made With Love cookbook. Active time: 5 minutes Total time: 1-2 hours of refrigeration, to chill and thicken 2 cups chilled coconut milk or any non-dairy milk 8 tablespoons chia seeds 1 teaspoon vanilla bean powder or 1 tablespoon organic vanilla extract 5 tablespoons maple syrup OR 6 tablespoons yacon syrup 5 tablespoons raw cacao powder Pinch of sea salt In a small bowl, whisk the coconut milk, chia seeds, vanilla, syrup, cacao powder and sea salt. Cover and refrigerate for 2 hours. Makes 4 servings Variations:…

Grilled Cheese Sandwich This is an all-time favorite with our customers at the cafe. We actually call it “The OMG”. It’s comfort food to the max that satisfies the little kid in you. We tried to take it off the menu once and there was a massive customer revolt. Every step in this method is important so don’t skip a beat. Active time: 10 minutes Total time: 15 minutes 4 slices GF bread 4 tablespoons Chipotle Mayo (page XXX) 1/2 cup non-dairy shredded cheddar-style cheese 4 tablespoons non-dairy shredded mozzarella-style cheese 4 tablespoons vegan butter Butter one side of each of the 4 slices of bread. Heat a skillet on medium, Place the 4 slices of bread in the skillet, butter side UP, for a minute and then flip them over. Spread 2 tablespoons of Chipotle Mayo on two slices of bread. Top each slice with ¼ cup of cheddar…

These pancakes are a classic from Erinn’s childhood — she insisted we share them with you. Every kid at any age deserves homemade Chocolate Monkey Pancakes on Sunday morning for wonderful magical memories. Active time: 20 minutes Total time: 30 minutes 1 recipe Basic Pancakes (page xxx) 1 tablespoon coconut oil, plus more if necessary 2 bananas, sliced ¼ inch thick ½ cup chocolate chips Proceed with Basic Pancake recipe up to step 6. Add coconut oil to the skillet. Ladle 6 ounces (2/3 cup) of batter into the heated skillet and gently smooth pancake with the back of the ladle. Cover the pancake with bananas and chocolate chips. Cover the skillet and let the pancake cook through. Do not flip it over! The pancake will be brown on the bottom when you peek under it. Cook for about 5 minutes or until the top is not gooey. Remove from…

This is one of our most popular dishes at the cafe because it’s got something of everything — and it’s all so delicious. We like to grill some veggies and leave others raw to provide a variety of flavors and textures. Grilling also brings out the natural sugars in sweet potato and red pepper, which makes this a treat in a bowl! Active Time: 15 minutes Total Time: 20 minutes 1 sweet potato, thickly sliced 1 red pepper, thickly sliced 2 tablespoons olive oil 4 cups cooked short grain brown rice 2 tablespoons wheat-free tamari 1 teaspoon dried basil 2 tablespoons diced red onion 6 sun-dried tomatoes, marinated in olive oil, very finely sliced 6 slices avocado 4 tablespoons raw sunflower seeds 12 raw almonds Sunflower seed sprouts, cilantro and lemon wedges for garnish Brush sweet potato and red pepper slices with olive oil. Grill for 10-15 minutes until tender…

These are so deliciously rich and loaded with chocolate flavor. We added one of our favorite snacks, gluten-free pretzels for fun; the salt and crunch really enhance the crazy-good factor of this cookie. You could substitute quinoa puffs, chopped almonds or any other crunchy, lightly salted treat you like. Active time: 20-25 minutes Total time: 35 minutes 2 tablespoons flax meal 2 tablespoons chia seeds 1 teaspoon espresso powder 1 cup GF all-purpose flour 2 ½ teaspoons baking powder ¼ teaspoon sea salt ¼ teaspoon xanthan gum 2 cups chocolate chips 6 tablespoons vegan butter 1 cup Sucanat 2/3 cup organic cane sugar 2 ½ teaspoons vanilla extract ½ cup chocolate chips 1 cup pumpkin seeds 1 cup crushed, GF pretzels ½ cup chopped almonds 1 cup puffed quinoa Preheat the oven to 350°F. Line a cookie sheet with parchment paper. Combine flax meal and chia seeds with ½ cup…

Roasted Cauliflower with Alfredo Sauce This is an attention-getter! We like to place it in the centre of the dinner table and invite our guests to serve themselves. Cauliflower develops a wonderfully nutty flavor when it’s roasted, which makes this dish something special. If you want to increase the elegance-factor, serve it at a dinner party topped with Alfredo Sauce or Cashew Cream. Active time: 15 minutes Total time: 75 minutes 2 ½ cups dry white wine or veggie stock 1/3 cup olive oil ¼ cup sea salt 3 tablespoons fresh lemon juice 1 tablespoons chili flakes 2 tablespoons maple syrup 1 head cauliflower, left whole, outer leaves trimmed 3 tablespoons nutritional yeast Olive oil to serve Sea salt to serve Heat the oven to 475°F. Lightly oil a baking sheet or roasting pan. In a large stockpot, bring the wine or veggie stock, 8 cups of water, the olive…

I’M CRAVING CHOCOLATE! YES! Now that I am in self-isolation…I’m trying to keep myself nourished and keeping my immune system tuned up. This smoothie is full of antioxidants and the healthy fats that are so necessary for our brain and cellular development. It also tastes like the deep, dark chocolate milkshake of your dreams! Check out some of the optional add-ins below. If you add raw ginger, it will boost your pathogen-fighting power. Think virus killer! Active: 5 minutes Total: 5 minutes 1 cup almond milk (see Vanilla Almond Milk or use store-bought), or oat milk or cashew milk 2 tablespoons raw cacao powder 1 tablespoon cacao butter 1 tablespoon coconut oil 1 1/2 frozen bananas, cut into 1-inch pieces 3 Medjool dates, softened 2 tablespoons cacao nibs In a heavy-duty blender on high speed, blend the almond milk, cacao powder, cacao butter, coconut oil, bananas and dates until smooth.…

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