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Teri's Black Bean Soup
In a skillet, saute:
olive oil with 1 cup chopped celery, 1 cup chopped onion, 5 cloves garlic, minced and 1 cup sliced carrots
In a pot, add:
3 (20 oz.) cans of CM organic black beans (rinsed)
1 teaspoon sea salt
2 teaspoon dried basil
2 teaspoon dried oregano
1/2 teaspoon ground cumin
1 teaspoon cayenne
1 teaspoon crushed bay leaf
1 can (28 oz.) Muir Glen Fire Roasted crushed tomatoes
1 can (15 oz.) Muir Glen stewed tomatoes
2 cups water
Thoroughly heat all ingredients, cooking until all vegetables are tender.
(Optional: garnish with slices avocado)
Elaine's Hawaiian Breakfast Bread
2 Cups Flour
1/2 Cup oat bran
1 and 1/2 cup oat flakes
1 tsp baking powder
1 tsp soda
1 tsp sea salt
1 tsp cinnamon
2 Cups Bananas, mashed
4-5 squirts Stevia
1/2 cup coconut oil
1 - 20 oz can crushed pineapple, not drained
Combine dry ingredients. Combine wet ingredients and add to dry. Stir until moist. Spoon batter into 2 greased and floured 9" x 5" x 3" loaf pans. Bake at 325F for 45-55 minutes. Can also be baked in muffin pans. Can be frozen for later use.
Flourless Gluten Free Honey Almond Cake
Betty Sue O'Brian
1 1/2 cups whole almonds, toasted
4 large eggs, at room temperature - separated
1/2 cup honey (I used 1/3 cup)
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons honey
1/4 cup sliced almonds, toasted
Preheat oven to 350°F. Coat a 9-inch pan with cooking spray. Line the bottom with parchment paper and spray the paper.
Process whole almonds in a food processor or blender until finely ground (you will have about 1 3/4 cups ground). Beat 4 egg yolks, 1/2 cup honey, vanilla, baking soda and salt in a large mixing bowl with an electric mixer Add the ground almonds and beat on low until combined.
Whip 4 egg whites in another bowl with the electric mixer on medium speed until very foamy but not stiff enough to hold peaks. Gently fold the egg whites into the nut mixture until just combined. Scrape the batter into the prepared pan.
Bake the cake until golden about 28 minutes. Let cool in the pan for 10 minutes. Remove from pan, and let cool completely.
Drizzle the top of the cake with honey and sprinkle with sliced almonds.
Per serving : 234 Calories
Teri's Lentil Soup
In a pot place:
1 cup dry lentils
3 cups water
2 teaspoons turmeric
organic cilantro leaves, chopped
Cover and simmer.
In a small pan place:
2 Tablespoons olive oil
1/4 teaspoon cumin seed
4 cloves garlic, minced
1/2 onion, chopped
4-5 shittake mushrooms, diced
Saute until onion is translucent.
Add 1 tomato, chopped, to the pot of lentils.
Add the onion mixture to the pot of lentils.
Add cayenne and sea salt to taste.
Mix well and cook until lentils are tender.
Teri's Harvest Muffins
2 cups flour (I use 1 cup of oat flour and 1 cup of whole wheat)
1/4 cup coconut flakes
1/4 cup currants
1 cup xylosweet
1/2 cup chopped nuts (I use almonds and walnuts)
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1 teaspoon flax seeds
2 teaspoons baking soda
3/4 cup olive oil
2 teaspoons cinnamon
1/4 cup Silk pure almond vanilla
1/2 teaspoon celtic sea salt
2 teaspoons vanilla
1/4 teaspoon cloves
2 Eggland omega-3 eggs
2 cups shredded organic peeled apples
1/2 cup shredded organic carrots
Preheat oven to 350.
Add all ingredients until moistened.
Fill paper-lined muffin cups 3/4 full.
Bake at 350 for 20-25 minutes (or until a knife inserted in the center of the muffin comes out clean).
Get Well Soup
This soup is to be used to assist the body in replenishing its stores of minerals and vitamins necessary to build good health. It can be used as maintenance or to recover from illness or disease.
In a large pot of purified water, add:
Seaweed - 1/8 to 1/2 cup
Potato Peelings (just under the peeling contains a valuable source of potassium)
Garlic, Onions, Carrots, Celery, Kale, etc. (any and all vegetables) - cut into small chunks
Season to taste (don't forget rosemary, thyme, parsley, and sage)
Miso - Add to your bowl after it is heated.
Braggs liquid aminos
Bring this mixture almost to a boil, lower to a simmer. Simmer for 20-30 minutes.
Drink this broth 1 - 4+ times a day.
Can be stored in your refrigerator for approximately 5 days. Be sure to heat the broth
on your stove, NOT the microwave.
Teri's Trail Mix
Raw Pumpkin Seeds
Mangos (dried, cut them up in bite size pieces with kitchen shears)
Raw sunflower seeds
Dried pineapple chunks, dried (in its own juice)
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