I’ve adjusted the recipe slightly, because I went to two stores and couldn’t find a new bag of gluten free flour, so I had to add almond flour to compensate. Plus, I didn’t have any puffed amaranth seeds.

So, why are these healthy? I know that everyone has a different opinion of what’s healthy and what’s not. Personally, I’m doing the Whole 30 this month, which is basically paleo, so I’m not eating any grains at all. I still consider these to be “healthy” because they’re refined-sugar-free, dairy-free, and gluten-free. Plus, they’re loaded with nuts and seeds. I’m still not sure how I feel about the whole “superfood” concept, but some people consider nuts and seeds to be superfoods: they’re high in protein and vitamins, and they have good fat.

Dry Ingredients:

• 1 cup Doves Farm Gluten Free flour
• 1 cup Almond flour
• 1/2 cup Cocoa nibs
• 1/2 cup Cocoa powder, unsweetened
• 1/2 cup Sunflower seeds
• 1/2 cup Mixed nuts, crushed
• 1/2 cup Shredded coconut
• 1 cup Mixed seeds (I make my own blend of sunflower, sesame, pumpkin, poppy, and both brown and golden flax seeds)
• 1/2 t. Sea salt
• 1 t. Xanthan gum

Wet Ingredients:

• 1 cup Honey
• 2 t. Vanilla
• 1 Egg, beaten
• 1/2 cup Olive oil

Preparation:

Preheat oven to 325°F/165° C.

Lightly grease or use a Silpat to line a cookie sheet.

In a large mixing bowl combine all dry ingredients. Combine wet ingredients separately, then add to dry and mix well.

Lightly press mixture into the prepared sheet, spreading it out evenly, about 1 cm. thick.

Bake for 29 minutes, or until done. Let cool for 10 minutes before cutting into bars. Let bars cool completely in pan before removing or serving.

Enjoy! These bars are amazingly delicious, and very healthy!

And sometimes I turn them into healthy chocolate cupcakes: I frost them with a healthy frosting made of unsweetened coconut cream, honey, and cocoa.

Everyone has a different definition of what is healthy. So, why do I think this recipe is healthy? It’s gluten free, dairy free, and sugar free. I use honey rather than sugar, though you could also use dark brown muscovado sugar if you like. It’s also got very little flour in it, and it’s packed full of nuts and seeds. Lots of fiber! Each muffin is a healthy snack on its own, perfect to enjoy with a cup of tea or coffee.

Ingredients:

• 1  cup Dove’s Farm Gluten Free white bread flour (or other gluten free flour blend)
• 1 cup Honey
• 3 Eggs
• 1/2 cup Nut milk (I make my own in the Vitamix)
• 1/3 cup Peanut butter, unsweetened (You can also substitute hazelnut or almond butter, if you prefer)
• 1/2 cup Olive oil
• 1/2 cup Mixed crushed nuts (peanuts, almonds, hazelnuts, brazil nuts, walnuts, etc. )
• 1/2 cup Mixed Seeds (flax, sesame, sunflower, etc.)
• 1/4 cup Cocoa powder, unsweetened
• 1/4 cup Cocoa nibs (Optional; it doesn’t make much of a difference if you can’t find them)
• 2 t. Vanilla extract
• 1 t. Baking powder
• 1/2 t. Salt

Preparation:

Preheat oven to 350°F/180°C.

Line muffin tins with your muffin liner of choice.

In a medium bowl, mix together dry ingredients. In a separate bowl, mix together moist ingredients, except the nut butter. Slowly add the blend of dry ingredients to the moist, mixing lightly until just combined. (Yes, in theory I do it this way. In reality, I just mix it all together, leaving the nut butter separate.)

Divide batter among muffin cups, filling about 3/4 full. Drop a small spoonful of nut butter in the middle of each one, on top. If you have leftover batter, add it to the muffin cups. Bake for about 17 minutes. This recipe should make 12 muffins. If I have extra batter (usually because I’ve added something extra like coconut), I fill a glass ramekin or two with the extra and bake them along with the muffins.

If you’ll be frosting, let them cool before doing so. The healthy frosting recipe I mentioned above doesn’t take the heat well, so the frosted version is not good for carrying with you as a snack away from home. Unless you don’t mind a mess.

Enjoy!

These are the official measurements. In reality, I just grated some ginger and sprinkled the ras al hanout over the tagine. I used a bit more smen…probably a tablespoon. And I left the olives out as this was a birthday dinner for my husband, and he hates olives. But the traditional dish is with lemon and olives.

If you’re not actually in Morocco when making the dish, you might have trouble finding the smen (Moroccan preserved butter) or the preserved lemons, which are easy to find in any Moroccan grocery store. Try looking online for alternatives (try using butter instead of smen), or for a recipe on how to preserve the lemons. Apparently it’s not difficult.

The almonds were my own addition. I found some nice slivered almonds at the grocery store that morning, and thought they might be a nice replacement for the olives.

Ingredients

• 1 whole chicken, skin removed, cut into pieces (I used a package of thighs and a package of legs)
• 2 large purple onions, chopped
• one bunch of fresh cilantro, chopped
• one bunch of fresh parsley, chopped
• 3 cloves of garlic, pressed (see below)
• 2 teaspoons freshly grated ginger
• 1 teaspoon ras el hanout
• 1 teaspoon salt
• 1 teaspoon smen
• 1 handful green or red olives, or mixed
• 2 preserved lemons, quartered and seeds removed
• 1/3 cup olive oil
• 1/2 cup chicken stock
• slivered almonds, about a handful

Preparation

The recommended way is to remove the flesh from the preserved lemons, and then finely chop them. Add the chopped lemon flesh to a bowl along with the chicken, onion, garlic, cilantro, parsley, spices and smen, and mix well. If time allows, let the chicken marinate in the refrigerator for several hours or even overnight.

Reality: I didn’t have time to marinate, but I would definitely plan ahead the next time. I would also just quarter each lemon and toss it in. Once it’s cooking, it will add flavor to the tagine, but I didn’t like the little pieces. And the garlic…we’re not good with garlic, and there were consequences to including it in this dish. Next time, I’d just toss in the whole cloves and remove before eating.

I had a big debate on how to place the tagine on the stovetop: with or without diffuser. The tagine I was using was a clay tagine, glazed on the inside, unglazed on the bottom. In the end, I used a pizza pan since I didn’t have a diffuser.

Use a small or medium burner, turning it on low heat to let the tagine (on top of the diffuser/pizza pan/whatever you use) heat up gradually. Add enough of the olive oil to the tagine to coat the bottom. Arrange the seasoned chicken in the tagine and distribute the onions all around. (Since I didn’t season ahead of time, I just arranged the chicken in the bottom, then tossed everything else on top of it).

Add the olives and preserved lemon quarters, and drizzle the remaining olive oil over the chicken. Add the chicken broth to the tagine and cover.

Give the tagine time to reach a simmer. If you don’t hear the tagine simmering within 20 minutes, slightly increase the heat, and then maintain the lowest heat setting required for maintaining a gentle, not rapid, simmer.

Allow the chicken to cook undisturbed for 80 to 90 minutes, and then turn the chicken over. Cover the tagine again, and allow the chicken to finish cooking until very tender (a half hour to a full hour). By the time you are ready to serve this dish, the chicken should be so moist and well cooked that it falls off the bones.

Turn off the heat, and let the tagine cool for about 10 to 15 minutes before serving. Moroccan tradition is to eat directly from the tagine, using Moroccan bread to scoop up the chicken and sauce. Serves 4

Prep Time: 15-20 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 2 hours, 45 minutes

The muffins to the left look different because I sprinkled crushed nuts on top of some of them, and added the nut butter to others. The basic recipe is below.

Ingredients:

1 1/2 cups Dove’s Farm Gluten Free white bread flour

1 cup Honey

3 Eggs

3/4 cup Homemade plain yogurt, unsweetened (if you go dairy-free, just use water or nut milk)

1/3 cup Peanut/Hazelnut/Almond butter, unsweetened

1/2 cup Olive oil

1/2 cup Mixed crushed nuts (peanuts, almonds, hazelnuts, brazil nuts, walnuts, etc. )

1/2 cup Mixed Seeds (flax, sesame, sunflower, etc.)

1/4 cup Cocoa powder, unsweetened

1/4 cup Cocoa nibs

2 t. Vanilla extract

1 t. Baking powder

1/2 t. Salt

Preparation:

Preheat oven to 350°F/180°C.

Line muffin tins with paper liners, or use silicone liners (I’m still unclear as to how I feel about silicone baking ware, but for the moment I’m using it anyway).

In a medium bowl, mix together dry ingredients. In a separate bowl, mix together moist ingredients, except the nut butter. Slowly add the blend of dry ingredients to the moist, mixing lightly until just combined.

Divide batter among muffin cups, filling about 3/4 full. Drop a small spoonful of nut butter in the middle of each one, on top. Bake until a knife comes out clean, about 20 minutes. This recipe should make about 12 muffins, plus a bit extra. I usually fill two glass ramekins with the extra and bake them along with the muffins.

Enjoy!

Invitation to LAUNCH PARTY: SOUL FOOD FOR WOMEN

 – RECEIVE AN INSPIRATIONAL NOVEL AS A GIFT –

“Soul Food for Women”, a new, women-only soulful social networking group will launch in Kingston on May 10th.

Founder Susanne Meis, said: “Life can feel like All Work and no Play as women tend to look after everybody else and put themselves last. Actively scheduling time to focus on female Wellbeing is absolutely vital.”

“The new Soul Food for Women group welcomes all women to meet in a beautiful space to nourish their Female Wellbeing through joyful & easy holistic Dance, friendly group chanting, shared laughter and inspiration. You will feel nurtured, inspired and uplifted – ready to take on the world again!”

The free Launch Party takes place at Market House, Market Place, Kingston from 8-10pm.

Register & receive inspirational gift novel at www.nia-in-surrey.com

Space limited. Register now!

Attention: Coaches, Consultants and Solo Entrepreneurs

Have you ever wondered how some people seem to slipstream into success while you take the rocky road to getting by?

Always have “just enough” but don’t know where you are going wrong?

Do your dreams of success seem modest yet still remaintantalizingly out of arms reach?

Have you tried countless things to build your business but seem to curiously remain stuck and below your expectations?

Want to learn how to turn abundant thinking into here and now reality?

You may not be aware that your beliefs, issues and emotions around money could be sabotaging your business success. We all carry a weight of issues, expectations and even fears around the subject of money. Yet there are some powerful ways in which you can harness the laws of attraction which could enhance not just your business profile but show real financial increases.

The Awesome Elevation of Abundant Thinking event is a unique four-hour programme designed to unlock your potential for prosperity and to harness the money-magnetising energy that could currently be alluding you and your business.

Held at the St Stephen’s Club – 9am-1pm, on 2nd June 2011, you can expect to learn:

• Where the toxic thoughts lie as obstacles to financial success in your business and personal life
• How to re-orientate your thoughts to create new financial possibilities
• Design an Abundancy Programme you can implement that very day
• Create a follow on plan for ongoing financial freedom
• Learn the secrets to effortless abundance attraction 

Click here to sign up. 

Do you feel like you’re running on empty and need time out to recharge your batteries?

Do you have good intentions to look after yourself only to find they get lost in the midst of demands on your time and attention?

If you are wondering whether there’s another way…

Then join us for the Effortless Energy Experience!

During this one-day workshop you will experience

• Simple techniques to relieve stress and tension
• The enormous benefits of taking time out for yourself (and how not to feel guilty about it!)
• The limitless reservoir of energy available to you
• A special resource within you which makes life effortless and easy
• How to do less and be more

What: The Effortless Energy Experience
When: Sunday, May 22, 2011 10:00 AM

Price: GBP55.00 per person

Where: Oriental Therapies
98a Hermon Hill E18 1QB
London
07855 357167

We are delighted to offer this workshop in a unique location near Epping Forest (only 20 minutes from Liverpool Street Station by Tube). Oriental Therapies provides an exceptional environment, combining workshop venue with idyllic Oriental Garden.

Nourishing our energy involves nourishing our tummies! Wellbeing is enhanced by nutritious, high energy food that tantalises the tastebuds and satisfies the senses. During the day you will enjoy a Mediterranean-inspired organic lunch provided by Bite Entertainment.

We are offering an exceptional package including energy-enhancing workshop, delicious food and drinks in stunning surroundings for an investment of only £75. A whole day of energising bliss – just for you!

Early Bird Offer – book before 30th April and pay only £55!

For more details see www.effortlessenergy.co.uk/experience

What does relaxation have to do with running your business?

Everything! 

The benefits of relaxation to you and your business are huge.  Relaxation has been proven to lower blood pressure, strengthen the immune system, improve energy levels and give an overall sense of wellbeing.  It means you’ll be healthier, work more productively, and be able to cope with the busy pace of business life a lot better.

But do you know how to relax effectively?  This practical workshop will show you:

• How not learning to relax could seriously damage your health
• The top 3 mistakes people make when trying to relax
• Different relaxation exercises you can fit into your day easily

Please wear comfortable clothes and feel free to bring a yoga mat, or something similar.

When: 27^th April, 8pm to 10pm

Where: The Dysart Arms, Petersham Road, Richmond, TW10 7AA. 

Price: £12.75 when booked in advance or £18 on the door 

Please note that this is a women-only event, as it is one of Kingston & Richmond Women’s Network’s meetings.

To book go to: www.kingstonwomensnetwork.co.uk

For more information, contact Anne Williams on 0208 546 2122 or e-mail anne@transforming-health.co.uk

For 30 years Michael Reynolds and his green team have devoted their time to building self-sufficient, off-the-grid communities, gradually improving on previous designs and adding new aspects to homes that have been designed to maintain a comfortable room temperature with snow and -30°F temperatures outside. Some homes were shown with full gardens inside them, including tropical banana tress.

After years of development, these experimental homes create conflict between Reynolds and the local and state authorities, and the architect lobbies for the right to create a sustainable living test site to allow his team to continue their development. In the process, he is forced to give up his architecture license.

As the battle wages on, natural disasters strike around the world, leaving communities in India and Mexico devastated by tsunamis and hurricanes. Reynolds and his team travel to these countries to use their skills to benefit those who need it most, building sustainable housing in places where many of the locals have lost their homes.

Director Oliver Hodge says, “I met Mike Reynolds in May 2003, when he and his crew arrived in the UK on a two-week visit to build a prototype Earthship house in my home town, Brighton. I was inspired by Mike’s apocalyptic view of the future, and by the urgent means by which he and his crew were preparing for it.”

This is an inspiring movie about a visionary with creative solutions. I highly recommend it! We need more homes like these.

The first thing you’ll learn is that Monsanto is about more than GMO seed, as if that weren’t enough. They’re also the company that produced Agent Orange and is currently producing the bovine growth hormone used in US agriculture. After having seen Dirt! The Movie just a few days before this one, I was especially horrified with the details of Monsanto’s products and practices. And speaking of Dirt!, you’ll recognize Vandana Shiva from that documentary.

And it’s amazing the influence Monsanto has with the US government, where Monsanto often got its way in the White House by exerting influence over policymakers via the “revolving door”.

Watch the full documentary and find others at Top Documentary Films.