Please see the Newsletter Tab as well for events and news!
HEALTHY SITES TO CHECK OUT
Of course my Lemongrass Spa products: OurLemongrassSpa.com/homespalady
The campaign for Safe Cosmetics: www.SafeCosmetics.org
The Environmental Working Group (EWG): /www.ewg.org/skindeep/
Food Babe – www.foodbabe.com
HEALTHY BOOKS I RECOMMEND
The Real Food Revolution: Healthy Eating, Green Groceries, and the Return of the American Family Farm
and A Mindful Nation: How a Simple Practice Can Help Us Reduce Stress, Improve Performance, and Recapture the American
both by Congressman Tim Ryan
OTHER BUSINESSES & PRODUCT RECOMMENDATIONS
Bio-Green Clean products – this vegetable-based, no toxins, no smell cleanser cleans everything! www.biogreeenclean.com
Chimney Sweep: Dean Severns 720-203-4697
Eco Mountain, 4350 Alcott St. Denver, 303-993-5419, www.ecomtn.com; Closed Mon. T-F 10-5 Sat & Sun 10-4
Carry wide variety of toxin-free, environmentally-safe, sustainable products ‘from the earth’
Humble Suds, Denver-based chemical free cleaning products. www.HumbleSuds.com
Fosters Famous Caramels: www.fostersfamouscaramels.com – homemade by friend Val with nuts or without and some with chocolate. Yummy!
Handyman, Harold Severson c. 720-350-2953 or h. 303-756-0794
Mover: Leroy 720-364-9832
Pharmaca Inegrative Pharmacy, Brigitte Mars, Certified Nutritionist, 222.pharmaca.com, 303-442-0589
Plumber – Mr Plumber, Jeff, licensed, 303-523-6652 www.mrplumberdenver.com
Threads Community – downtown shop with homemade items and yarns http://threadcommunity.com/ (I have some items at this store)
Active Health, Dr. Caroline Bartley, U Hills, Natural medicine, works on pets too, 303-388-6886. www.activehealthdenver.com
Reinhardt Chiropractic & Wellness, 3915 E Exposition Ave, Suite 200, Denver CO 80209, 303-996-0391, www.reinhardtchiropractic.com
Dr. Jen Hartley, Chiropractor, Neurologist, Naturopath, Herbalist. 720-524-3477, www.DrJenHartley.com, 2767 Bryant St, Denver, Co 80211
PEANUT BUTTER GRANOLA
Melt in a double boiler:
12 oz ORGANIC peanut butter
1/3 cup honey
1 teaspoon vanilla
3 teaspoons ORGANIC cinnamon
Stir the liquid into 6 cups of old fashioned rolled oats and spread into a flat pan. Place into the oven at 375 degrees. Stir every 5 minutes. It is done in 20 minutes. Add then, 1 cup raisins and one cup of any nut desired. Refrigerate until consumed.
Serve with milk or half and half and any fruit or yogurt
Homemade Real Food Cinnabons
- 6 tablespoons unsalted butter, melted
- 2 cups plus 2 tablespoons almond flour
- ¼ cup tapioca flour or (I used ground flax seed instead, because I didn’t have any tapioca)
- ½ cup plus 2 tablespoons arrowroot flour
- 6 tablespoons coconut flour, plus 1 tablespoon for sprinkling
- 1¼ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon Celtic sea salt
- 2 tablespoons coconut sugar
- 1 cup canned coconut milk
- 2 tablespoons fresh lemon juice
- ½ cup coconut sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon Celtic sea salt
- 2 tablespoons unsalted butter, melted
- ½ cup coconut butter
- 2 tablespoons raw honey (I used maple syrup)
- ½ teaspoon pure vanilla extract
- Preheat the oven to 375°F and adjust the rack to the middle position. Using a pastry brush, coat a 9-inch cake pan with 1 tablespoon of the melted butter.
- To make the spice swirl, combine the coconut sugar, cinnamon, nutmeg, and salt. Stir in the melted butter until the mixture is damp. Set aside.
- In a large mixing bowl, whisk together the almond flour, tapioca flour, arrowroot flour, coconut flour, baking powder, baking soda, salt and coconut sugar. In a measuring glass, whisk together the coconut milk, lemon juice, and 2 tablespoons of the butter. Pour the wet ingredients into the dry ingredients and stir until a rough dough forms. Let the dough sit for 10 minutes.
- Sprinkle a bit of coconut flour onto a clean work surface. Place the dough on the surface and gently press it into a 12 x 9-inch rectangle. Using a pastry brush, brush the dough with 1 tablespoon of melted butter. Pour the spice swirl mixture over the dough and gently spread it in an even layer. Carefully roll the dough into a 12-inch log (I like to use a bench scaler to lift the dough from the surface). Cut the dough into 8 even pieces. Place the pieces swirl side up in the buttered cake pan and gently press to flatten them to about 1 inch thick. Brush the rolls with the remaining 2 tablespoons of melted butter.
- Bake for 40-45 minutes, or until the rolls are golden brown.
- To make the icing, in a small saucepan over low heat, combine the coconut butter, honey, vanilla, and ¼ cup plus 2 tablespoons water. Whisk until the icing is a warm, smooth glaze. Drizzle the icing over the rolls. Serve warm.