Pumpkin Nut Muffins from The Primal Blueprint Cookbook

SERVINGS: 12
(Each serving contains approximately 200kcal, 14g fat, 14g carb, 6g protein, including nuts)

INGREDIENTS:

1/2 cup coconut flour, sifted

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

OR 4 teaspoons of pumpkin pie spice mix instead of individual spices

(The original recipe only had half the amount of spices but doubling it makes them REALLY tasty!)

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup cooked puréed pumpkin

(Note: You can buy pumpkin in a can, try to buy organic, don't buy pumpkin pie mix, you just want pumpkin. One can easily allows you to double this recipe.)

6 eggs, beaten

4 Tablespoons coconut oil (or unsalted butter, gently melted)
(I like to do half and half.)

1/3 cup pure maple syrup, preferably Grade B (or less) OR honey (Try to avoid Grade A.)
(Note: Maple syrup is NOT Paleo, but I do use Grade B occasionally. When looking for a natural sweetener, raw, local, organic honey should definitely be on your list. I think it is superior to maple syrup.  With an impressive list of potential health benefits, this sweetener does a lot more than just sweeten your food. However, even natural sweeteners should be used in moderation and some people avoid them altogether.)

1 teaspoon vanilla extract

1/2 cup coarsely chopped walnuts or pecans (optional)
(I increased this from original recipe and it’s perfect.)

1/4 cup dark chocolate chips (optional) OR semi-sweet or bittersweet chips
(I decreased this from original recipe as it was way too much chocolate. However, in the future, I will use cacao nibs as you can get them with zero sugar and have great health benefits.)

12 pecan halves to top the muffins

DIRECTIONS:
Preheat oven to 400 degrees.

Grease muffin pan(s) VERY well OR use aluminum disposable muffin liners (muffins stick too much to paper muffin liners). Using aluminum foil muffin liners also allows muffins to sit unsupported on a sheet pan without using a muffin tin. A double batch baked in aluminum liners will fit on a large sheet pan for easier and faster baking of larger quantities.

Sift coconut flour, baking soda, salt, and spices into small bowl. Stir to blend well and set aside.

Place pumpkin purée in a medium mixing bowl. One by one, crack the eggs into the bowl, mixing well with the pumpkin purée after each egg is added. Add melted coconut oil or butter, maple syrup, and vanilla extract and mix thoroughly.

Add flour mixture to egg mixture and blend well with a whisk until most of the floury lumps have disappeared, but don't stir more than necessary to blend. Gently fold in nuts, if using.

Spoon into greased muffin pan or cup liners to two-thirds full. Top with a pecan half. Bake for 18 - 20 minutes, until lightly golden brown on top and toothpick inserted into center of muffin is "clean" when removed.

(From The Primal Blueprint Cookbook by Mark Sisson with Jennifer Meier) 

www.primalblueprint.com/products/The-Primal-Blueprint-Cookbook.html

STOP Drinking Bottled Water Right Now!

We have all been deceived when it comes to bottled water. We think we are getting cleaner water when we are not. We do not think of the ways in which water companies are literally sucking away the world's water supply. (And then turning around and charging us for it!) Our bodies are 50-70% water, and we cannot survive without it! Did you know that water contamination kills more people than war and AIDS all over the world? Please watch the documentary FLOW. www.flowthefilm.com

Paleo Tom Kha Soup

INGREDIENTS:

4 chicken breasts (certified organic, or hormone and antibiotic free if possible)

6 cups low-sodium chicken broth
(haven't found one that doesn't contain sugar or evaporated cane juice, but did find chicken stock without sweetener by Pacific Natural Foods; could make your own!)

3 cans coconut milk full fat
(for better taste, you want ingredient to be coconut, not coconut extract.)

2 stalks lemongrass

6 slices galangal root (thai ginger) 2nd option regular ginger

5-10 kaffir lime leaves (the more lime, the better, in my opinion)

2-4 thai chilies 2nd option serrano chilies 3rd option chili paste

5 Tb fish sauce (sugar-free version)

4 Tb lime juice (or just squeeze a whole lime into it)

2-3 different kinds of mushroom (you can't have too much!)

white onion
bok choy 

cilantro

red cabbage

Put broth in pot and bring to boil. Cut lemongrass into approx. 4 inch pieces. Also cut a Tb. small shavings of lemongrass. Bruise lemongrass pieces and lime leaves and add to pot along with galangal root and lemongrass shavings. Simmer 5 min.
Add coconut milk, chilies, and fish sauce. Simmer 5 min.
Add chicken cut into pieces, onions, and mushrooms. Simmer until chicken is done. Add bok choy a few minutes before chicken is done.
Turn off heat and add lime juice.
Put fresh red cabbage in bottom of serving bowl just before eating. Add soup. Garnish with cilantro.

It tastes even better the next day!

What Can I Do To Reduce My Exposure to Pesticides?

You can reduce your exposure to pesticides by buying organic whenever possible. Local organic at a farmer's market is even better. The Shopper’s Guide will help you determine which fruits and vegetables have the most pesticide residues, making them the most important to buy organic. You can lower your pesticide consumption by nearly four-fifths by avoiding the 12 most contaminated fruits and vegetables and instead eating the least contaminated produce, according to EWG calculations.

DIRTY DOZEN | CLEAN 15

http://www.foodnews.org/executive.php

Raw Chocolate! The Superfood You've Never Had

http://www.builtlean.com/2012/04/12/raw-chocolate/#more-7774