Alternative Therapies: Hypnotherapy-Psychotherapy-CBT -Counselling and Life Coaching.

1155 west Pender Street, Vancouver - British Columbia (Canada)
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Phone:(604) 202-7938 Alternative Therapies

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CARROT CAKE PROTEIN BALLS

Carrot Cake Protein Balls

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Those Carrot Cake Protein Balls is the easiest carrot cake recipe ever! It is perfect for those night when you are craving on carrot cake but do not have the time to bake a whole cake. Those raw carrot cake protein balls are made within 3 minutes, it is sweet, natural, fulfilling and simply delicious.


Carrot cake balls
Calories: 130 kcal


Ingredients

1 cup Old fashioned oat also called rolled oat
1/2 cup Almond Meal Flour
1/3 cup Unsweetened Shredded Coconut
1/4 cup Pecans nuts
1/2 cup grated carrots packed
4 tablespoon Almond Butter smooth
1 cup Medjool dates Soaked in hot water, drained
2 tablespoon Unsweetened Cocoa powder or protein cocoa powder
1 tablespoon Vanilla Extract
1 teaspoon ground cinnamon
1/4 cup Cashew Butter to drizzle on top of the balls

Instructions

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 In a food processor with the S blade attachment add all the ingredients except the cashew butter that you will use to drizzle on top of the balls to decorate them.

Process until it comes together and form a ball. You may have to stop the food processor each 30-45 seconds to scrap down the side of the bowl with a spatula. Process again until it form a consistent raw cake batter. It should not take more than 2 or 3 minutes.

Using your hands take small portion of batter and shape carrot cake balls by rolling the batter between your hands. Each balls should be approximately the size of a small apricot.
Place each balls onto a tray covered with parchment paper.

Decorate. Insert the cashew butter into a pipping bag and decorate the top of each carrot cake balls with a drizzle of cashew butter. If the butter is too liquid place the butter in the fridge for few minutes until soft but not runny.

You can enjoy the balls straight away or refrigerate the balls for 1 hour to harden a little bit.

Store until 2 weeks in a airtight container in the fridge. 

CAKES and Pancakes

RASPBERRY & COCONUT CAKE

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3 eggs 3 cups desiccated coconut 1 cup almond meal 100g butter 1 cup rice mil 1/2 cup coconut oil 1/2 cup coconut oil tablespoon vanilla essence table spoon bicarb tablespoon beetroot powder Instructions Preheat oven to 180c Mix eggs in bowl and coconut sugar and bicarb Add coconut oil, vanilla & beetroot powder Stir in almond meal and desiccated coconut – combine well Add rice milk and combine Put mixture in cake dish and in oven for 35-40 mins Topping Combine butter, maple syrup, vanilla & beetroot powder Spread over cake and add fruit 

DELICIOUS FUDGE, VERY GOOD !

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 A delicious and easy healthy alternative for afternoon tea for the kids or a pick me up for yourself. With the addition of protein rich nuts and energizing coconut oil you don’t have to feel guilty.  

Ingredients ½ cup of liquid coconut oil, 1 tbsp cacao powder 1 cup of nut butter of your choice (peanut butter is an option or you could add a tablespoon if you like) ½ cup of maple syrup or sweetener of your choice. Pinch of sea salt Teaspoon of vanilla 1 tbsp of macca powder – optional (available in health food stores) 1 ½ cups of rice puffs Method Mix all ingredients in a bowl except rice puffs till fully combined. Fold in rice puffs. Transfer to a baking dish of your choice to harden in the fridge.  

This recipe can be also frozen. Experiment with different ingredients like desiccated coconut or currents. Enjoy! 

Easy Vegan Pancakes

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A simple and delicious vegan breakfast.
Ingredients (serves 4)
1 cup of buckwheat
1 banana
1 teaspoon of baking powder
1 cup of almond milk (or coconut, soy, rice milk)
1 heaped tablespoon of ground flax seed
Method
Mix the almond milk and ground flax seed and set for two minutes
Then place all ingredients in a food processor for a blitz
Put the stove on a medium-high heat
Add 1 tablespoon of olive oil to a heavy based pan
Fry each pancake until golden brown on each side
Serve with dessicated coconut and berries

Healthy Food Recipes

VEGAN TZATZIKI SAUCE

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This vegan Tzatziki sauce is super simple to make and tick all the dietary boxes. Soy free, dairy free, paleo and whole 30 approved. It is thick and creamy with lovely garlic and fresh cucumber flavor. It is a perfect dairy free Tzatziki sauce recipe to add with vegan platter appetizers or to use in falafel sandwiches.

Ingredients

1 cup (250 ml )dairy free coconut yogurt (if not vegan use low fat greek yogurt)
1 clove garlic, crushed
10 fresh mint leaves, finely chopped
1/2 lemon
1/4 large cucumber, unpeeled
2 tablespoon olive oil
Instructions

 Slice the cucumber in half and scrape out the seeds. This part has to be removed to avoid water into the dip.

Grate the remaining cucumber part. Squeeze out the extra liquid with your hands. Discard the liquid.

Place the grated cucumber into a small bowl.

In another bowl combine olive oil, crushed garlic clove, finely chopped mint, lemon juice, salt and pepper.

Stir into the grated cucumber and finely stir in the dairy free coconut yogurt until it forms a thick dip.

Cover the mixing bowl with plastic wrap and store in the fridge for at least 2 hours to let the flavor blend.

Serve with falafel sliders or as a dip for appetizers. 

Cauliflower Fried Rice

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The use of cauliflower instead of rice brings a lightness, as well as a unique flavour and texture. It is great as a side or a main dish.

Ingredients:
1 tablespoon ghee or coconut oil
1 Spanish onion finely chopped
1 medium cauliflower in chunks
1 carrot, peeled & finely diced
1 medium zucchini, finely diced
1 tablespoon ginger, grated
1-2 cloves garlic, grated
Pinch cayenne pepper
2 tablespoons tamari
2 tablespoons coconut cream
1/2 bunch fresh coriander, chopped
Olive oil to drizzle
Juice of 1 lemon
Himalayan or Celtic Sea Salt to taste
Pepper to taste

Method:
Cook onions in a large frying pan on medium until soft. Grate the cauliflower on the large side of your grater or mill. Add cauliflower, zucchini, garlic, ginger, cayenne pepper and tamari to the onions. Cook for 8-10 minutes, stirring occasionally until the carrot is just soft. Add lemon juice, coriander, coconut cream and season. Serve with a drizzle of olive oil. Enjoy!

Rainbow Salad

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Ingredients
Serves 4-6
¼ white cabbage or Chinese cabbage shredded finely
Half a purple cabbage shredded finely
Half Celery chopped quite finely
1 carrot sliced finely
3 Green apples chopped in small squares
Black or white sesame seeds
2 or 3 Red yellow or green capsicum
A handful of chopped Walnuts
1 bunch parsley
Finely slice cabbage and celery. Cut green apples in smallish cubes. Add walnuts, parsley and seeds.
Add some currants if you like.
Dress with olive oil honey and apple cider vinegar (the good stuff)
1/3 vinegar- 2/3rds oil with a tablespoon of honey and a squeeze of lemon

Natural Healing Clinic - Blog

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Alternative Therapies

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1155 west Pender St,Vancouver,British Columbia, Canada

(604) 202-7938

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