Inside HBC

Any Fruit Pie

I love getting fruit boxes for the holidays, but sometimes I just can’t eat it all fast enough. Here’s a great little pie that you can make using apples, pears, plums, figs… In fact, if you have a variety of fruits, make a variety pie!

Make an Almond Flour Crust, and while its cooling, prepare your filling:

• About 4 cups of sliced of fruit (sweet)
• 1 lemon (sour)
• 2 TBS butter, melted (sweet)
• 1 tsp cinnamon (bitter, pungent)
• 2 tsp stevia powder or 20 drops of stevia liquid (sweet)
• 1 tsp arrowroot powder
• 1/4 tsp salt (salty)

1. In a small bowl, mix cinnamon, stevia, arrowroot powder, salt.
2. Cut up your fruit into 1/4 inch slices until you have about 4 cups. Place fruit into a medium sized bowl and squeeze lemon over it. Gently toss.
3. Drizzle melted butter over the fruit, then the spice mixture. Toss gently again, then pour into the pie crust and bake in a 375 degree oven for 40 – 45 minutes.

Let pie cool. Serve with freshly whipped cream (add 1/4 tsp of vanilla or almond extract for a nice flavor surprise).

Pumpkin Pie with Almond Flour Crust

Did you know that if you eat according to the colors of the season, you will probably get a good dose of the nutrition your body needs? As the leaves start to change color in the fall, we think about golds, oranges, reds. Corresponding foods include pomegranates, squashes, beets, and carrots. Think about incorporating some of those into your meal plan this fall. And of course, don’t forget the pumpkin! Here is a grain-free and sugar-free pie.

Make an Almond Flour Crust, and while its cooling, make your filling:

• 1/2 tsp kosher or sea salt
• 1 TBS of Stevia powder or 15 drops of Stevia liquid
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 2 eggs
• 15 oz can of pumpkin puree
• 12 oz can of evaporated milk (NOT condensed milk–too much sugar)

1. Stir together dry ingredients and set aside.
2. Beat eggs, then add pumpkin puree (and liquid stevia if using) and mix well. Add dry ingredients and combine.
3. Transfer to pie crust and bake in 415 degree oven for 15 minutes. Reduce heat to 350, and bake for another 40 – 50 minutes until a knife inserted into the pie comes out clean.
4. Cool in a wire rack for 2 hours, then serve or refrigerate until ready to serve.

This pie is yummy as is, but you can add freshly whipped cream, sweetened with a little vanilla, as a perfect topper for this delicious fall desert!

Chocolate Chocolate Chip Muffins

Chocolate decadence. Chocolate overdose. Chocolate chocolate. This recipe is my new favorite. I made it yesterday as muffins, but you could also bake it like a cake in a 9 x 9 pan. I topped mine with fresh whipped cream, raspberries, strawberries, and blueberries and served it for dessert. It could have been serve all by itself, and I think the crowd still would have cheered. Yum yum yum.

• 2 cups of baking mix (sweet, salty)
• 1/2 cup cocoa powder (bitter)
• 2 TBS stevia powder (sweet)
• 1/4 cup unsweetened coconut flakes (sweet)
• 1/2 cup of dark chocolate chips (bitter, sweet)
• 1 cup yogurt (sweet, sour)
• 1/2 to 1 cup cream (or soy milk, half and half, or water) (sweet)
• 2 eggs (sweet)
• 1/4 cup of oil (sweet)
• 2 tsp vanilla (sweet)

1. Heat oven to 375 degrees.
2. In a large bowl, combine all dry ingredients. Set aside.
3. Gently beat eggs in a medium bowl. Add yogurt, oil, vanilla and 1/2 cup of cream and combine.
4. Add to dry ingredients and mix. Add more milk if it seems too thick (it shouldn’t be runny like most cake mixes, but it should flow).
5. Fill lightly oiled or papered cupcake tins with batter.  Place in oven for 20-25 minutes, or until the center of a muffin springs back when touched lightly.
6. Cool in tins for 5 minutes, then remove to cooling rack.
7. Enjoy with whipped cream sweetened with a few drops of stevia and vanilla.

GWF Baking Mix is available at the Heavenly Bodies Clinic and through our online store.

Blueberry Lavender Scones

• 1 cup GWF Baking Mix (sweet, salty)
• 1 cup rolled oats (generous) (sweet)
• 6 TBS chilled salted butter, cut into squares (sweet)
• 1 beaten egg (sweet)
• 1/3 cup cream, buttermilk or soy milk (sweet)
• 3/4 cup dried blueberris (sweet, sour)
• 1 TBS edible lavender flowers (pungent, bitter)
• About 1/8 cup oat flour for kneading (sweet)
• Greek yogurt (optional) (sour)

1. Heat the oven to 375 degrees F.
2. Mix the GWF baking mix and oats in a large bowl.  Cut in 6 TBS butter (an electric mixer makes it easy, but a fork works fine as well).  The lumps should be about pea-sized.
3. Combine the milk and the beaten egg, and then add to the flour mixture along with the blueberries and lavender flowers.  Mix until combined.
4. Turn out onto a floured board and knead gently until the dough is a bit stiff, but not crumbly.  Cut dough into 4 sections and form into 4 balls.  Cut those into 4 pieces, and retain shape (a little wedge).  Place onto an ungreased cookie sheet and bake for approximately 20 minutes.
5. Transfer to a cooling rack, but do enjoy them warm with a dab of butter or Greek yogurt.  Yummy!

GWF Baking Mix is available at the Heavenly Bodies Clinic and through our online store.

Strawberry Rhubarb Pie

All you Garrison Keillor fans out there have heard his commercial about Rhubarb Pie. You can hum along as you make this one. Its delicious and sour and sweet, and a perfect summertime dessert.

• 3 cups of sliced strawberries (sweet, sour)
• 3 cups of sliced rhubarb (sour, sweet)
• 2 TBS powdered stevia (sweet)
• 2 TBS of arrowroot powder
• Almond Flour Pie Crust (sweet, bitter, pungent)
  
• Whipping cream (sweet)
• 1/4 tsp of vanilla (sweet)

1. Combine all ingredients except the pie crust in a saucepan and cook until heated through. Pour into the pie crust and bake in a 375 degree oven for 40 – 45 minutes.
2. Top with fresh whipped cream sweetened with vanilla and enjoy!

Coconut Rum Ice Cream

This ice cream will cool you off and awaken your taste buds.

• 2 very fresh eggs (sweet)
• 5 tsps stevia powder or up to 3 droppers of stevia liquid (flavored if you have it, to taste) (sweet)
• 1 can of coconut cream (no sugar) (sweet)
• 2 cups heavy cream (sweet)
• 2 TBS rum (sweet)
• 1/4 cup chopped candied ginger (pungent)
• Toasted coconut flakes and slivered almonds (optional) (sweet)

1. Whisk the eggs in a bowl for 2 minutes until frothy. Add stevia and whisk until well incorporated, about 1 minute. Whisk in the cream and coconut cream. Add rum and stir.
2. Chop the candied ginger into very small pieces.
3. Process custard in ice cream maker according to manufacturer’s instruction, adding candied ginger approximately 3/4 of the way through (or when advised by makers instructions).
4. Homemade ice cream is best served immediately, but if not possible, transfer to covered container and freeze until firm. You may need to let it sit out for a few minutes to soften up before serving. Top with toasted coconut or toasted slivered almonds.

Blueberry Muffins

My Grandmother had several blueberry bushes in her backyard, along with mulberries, rhubarb, strawberries, and a huge vegetable garden with corn, beans, lettuce, tomatoes, carrots and everything else you can imagine. When we would visit, she would send us out with big bowls and tell us to fill them up. My favorite was the blueberries. Grandma would make blueberry pancakes, muffins and pies and we would go home with blue lips and a belly full of goodness.

• 2 cups of baking mix (sweet, salty)
• 2 eggs (sweet)
• 1 cup plain yogurt (sour)
• 1/2 cup melted butter, cooled; or light oil (sweet)
• 1 cup fresh or frozen blueberries (sour)
• Whipping Cream (optional) (sweet)

1. Heat oven to 375 degrees. Beat egg gently in large bowl. Add yogurt and combine. While stirring, slowly add melted butter. Mix well.
2. Add 2 cups of baking mix, stirring just until combined. Fold in berries.
3. Fill lightly oiled or papered cupcake tins with batter.  Place in oven for 25-30 minutes, or until the center of a muffin springs back when touched lightly.
4. Cool in tins for 5 minutes, then remove to cooling rack.
5. If desired, serve with whipped cream, sweetened with stevia and/or vanilla.

“I heart U” Chocolate Chunk and Walnut Oatmeal Cookies

According to TCM food energetics, the Bitter flavor drains and counters dampness, and benefits the heart.  We have your heart in mind as we get ready for Valentine’s Day!  If homemade is your style, try this recipe.

• 8 TBS of butter, room temperature (sweet)
• 1/2 cup GWF Baking Mix (sweet, salty)
• 1 1/2 cups of oats (sweet)
• 1 large egg, slightly beaten (sweet)
• 1 tsp vanilla extract (sweet)
• 1/2 cup chopped walnuts (sweet, bitter)
• 3 ounces of bittersweet chocolate, chopped (bitter)

1. Preheat the oven to 350 degrees.
2. In a medium bowl, mix butter, egg, vanilla.
3. Incorporate GWF baking mix and oats; stir in walnuts and chocolate.
4. Drop by spoonfuls onto a lightly greased baking sheet.  Bake for 12-15 minute until the tops are golden.

Cream Cheese Chocolate Chip Christmas Cookies

Cookies, cookies, cookies!  They are everywhere this time of year.  Get it together, WLCers, you know you can’t eat just any old cookie.  Here’s a recipe for a batch that you’ll love, and they won’t kill your weight loss plan.  In moderation, of course.

• 1 package of cream cheese, room temperature (sour, sweet)
• 2 sticks of butter (1 cup), room temperature (sweet)
• 2 TBS stevia powder (sweet)
• 2 large eggs (sweet)
• 2 cups of GWF Baking Mix (sweet, salty)
• 1 package of as-dark-as-you-can-get-em chocolate chips (bitter, sweet)
• 2 tsp grated orange zest (bitter

1. Preheat oven to 350 degrees.  With an electric mixer, beat together butter, cheese, & stevia powder until light and fluffy.  Add vanilla and eggs, one at a time and beat on high until well mixed.  Add chips and orange rind and stir until just mixed.
2. Drop teaspoons of dough onto an ungreased cookie sheet about 1 inch apart and bake for 12-14 minutes, or until golden brown and firm to touch.
3. Transfer to a cooling rack.  Can be stored for 1 week in an air tight container in the refrigerator.

Really, the hardest part of the holiday office parties are the baked goods: the cakes, cookies, candies that remind us of Grandma’s house.  If you bring a few of these with you, eat the privately if you want to, you will be able to resist the rest!

You can get GWF Baking Mix at the Heavenly Bodies Clinic or by ordering online.

Almond Flour Pie Crust

Pie is an essential dessert during the holidays here in America.  This is a very good substitute for the flaky pie crust my Grandmother taught me to make.  When I learned wheat flour was the culprit in my extreme discomfort, I thought I’d never have pie again (and feel good about it afterward, anyway).  This does the trick.

• 1 cup almond flour (sweet)
• 1/2 cup arrowroot starch
• 1/4 tsp sea salt (salty)
• 1/2 tsp cinnamon–optional (pungent, bitter)
• 3 TBS vegetable oil
• 3 TBS ice water

1. Blend the dry ingredients together.
2. Add oil and water, all at once and stir.  The mixture should stick together to form a ball.  If it is crumbly, add more water, a little at a time until it forms a ball.
3. Lightly oil a 9″ pie pan (glass seems to work best), and press the dough evenly to cover the bottom and sides.  The dough may tear easily, but its also very easy to mend.
4. Bake in a preheated, 400 degree oven for 3 minutes.
5. Fill and bake according to recipe.
6. If filling does not require further baking, then bake crust alone for 15 minutes for a crisp, delicious crust.

You can also order the dry ingredients pre-mixed from the Heavenly Bodies Clinic.  Please visit our main sight (click at right) and send us a note, call, or come visit!