Encouraging Health and Happiness

Cooking for Therapy

Image       I find cooking to be therapeutic.  It doesn’t demand from you, you can be loud and messy  and in the end you get a great product that makes you feel great.  I have a much better week if I have healthy options on hand, and don’t have to think about what I’ll eat after a busy day- or for lunch.  To get set up for the upcoming week, I have a process, on Thursday evenings I watch some brainless sitcoms, while I thumb through our many recipe books and magazines – and plan out a few dishes for the following week.  Then after work on Fridays I gather my goods, then when inspiration hits me over the weekend, it’s all there.  Check weekly for what’s on my menu

So what’s cooking this weekend?

Banana Date Scones – for morning energy!

Spelt salad  – for a refueling lunch

Raw Slaw – apple and cabbage – for cleansing dinner and sides

  1.  Banana Date Scones – Veganomicon  cookbook

If scones were a health food they would be these! No refined sugar, high in omega 3’s with walnuts and flaxseed, fiber full with dates and bananas.  These are delicious little ways to start the morning. Make em small – to reduce your serving size, and make em last!  you’ll want more, trust me!

8 oz dates

1 tbsp all purpose flour

1 cup mashed bananas – about 3 very ripe bananas

2 tbsp ground flaxseed

1/3 cup rice milk

1/3 cup canola oil

¼ cup brown rice syrup

1 cup all purpose flour

1 ¼  cup whole wheat pastry flour

2 tsp baking powder

1 tsp ground cinnamon

¼ tsp ground nutmeg

½ cup chopped walnuts

Preheat oven to 350 degrees and lightly grease baking sheets (I like coconut oil spray) .  Finely chop the dates place in a small bowl and sprinkle with 1 tbsp flour , toss dates to thoroughly coat with flour, break apart any clumps and set aside.  In a large bowl whisk together the rice milk and flaxseeds.  Whisk in the mashed bananas, canola oil and

Brown rice syrup.  In a separate bowl sift together all purpose flour, whole wheat flour, baking powder, cinnamon and nutmeg.  Stir into the banana mixture until the ingredients are moistened , dough will be thick yet sticky – fold in chopped dates and walnuts.

Lightly oil a ½ cup measuring cup and  scoop ½ full – ¼ cup onto baking sheet, leaving about 3 inches of space between scones.  Gently pat down the tops , bake for 30-35 minutes till browned and firm, transfer from baking sheet to cooling rack.


RAW RED CABBAGE SALAD – the Nordic Diet, Trina Hahnemann

Full of anti-oxidants, anti-inflammatories and alkaline properties, keep your body balanced, energized and cleansed.  Perfect as a side for lunch or add to other veg and protein for dinner

½ cup walnuts

7 oz red cabbage, finely shredded

1 apple thinly sliced


1 tsp apple jelly

1 ½  tbsp. white wine vinegar

1 tbsp walnut oil

Salt and freshly ground pepper

Chop walnuts roughly.  Mix red cabbage, apples and walnuts in a serving bowl .  make the dressing by whisking together the apple jelly and vinegar, then whisk in the oil, season to taste with salt and pepper.  Mix into cabbage salad and serve

SPELT SALAD – the Nordic Diet cookbook

5 oz spelt kernels

11 oz green beans

3 ½ oz arugula

2 tbsp white wine vinegar

1 tbsp olive oil

Salt and freshly ground pepper

Cook the spelt kernels in boiling salted water for 30 mins (1/4 tsp salt) , drain thoroughly and put in a large bowl. Let it cool – add rest of ingredients and toss


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