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Blikki Magazine OctNov 2013
Blikki Magazine OctNov 2013
Blikki
Holiday
Issue
Get a Holiday
head start
Easy Homemade
Holloween Treats p.8
Festive Cookies,
Cakes, and Pies p.30
Easy to
Download
Recipes
Holiday Issue
October / November 2013
Blikki.com
[blik-kee]
Contents
Feature Articles:
6
8
18
20
24
30
56
[ [
In Every Issue
Editors Note 4
Contributors 70
Quick Bites! 72
Soul Food
73
2013 Blikki.com, All Rights Reserved. Blikki is the registered trademark of Blikki.com. All other marks are either trademarks, service marks, or registered
trademarks of their respective owners. No portion of this magazine may be reprinted, copied or distributed in print or on-line without prior written consent.
The statements and products featured in this publication and/or on this site may not have been evaluated by the US Food & Drug Administration. The statements and products are not intended to diagnose, treat, cure, or prevent any disease. The articles written are from the authors viewpoint and or opinion and
may not necessarily reflect he opinions or views of Blikki, its owner, publisher, or editors. Articles are copyright of the author and used with permission.
from the
editor
his months issue focuses on the best part of the holidays holiday
treats! If youre like me, you just love this time of the year. I jokingly
call it Eating Season. I cant wait to be greeted by the wafting fragrance
of fresh baked holiday bread, or the smell of ginger bread, cookies or
pies fresh from the oven, or even to delight in a simple, but gorgeously
decorated holiday table. What I enjoy most during this time of year are the small acts
of kindness that seem to come naturally. I wish that we would treat every day like we
do during the Holidays.
As always, for this issue, weve found some really awesome food bloggers from all over
the Globe to share their favorite gluten free, vegan, vegetarian and raw-food holiday
recipes. Theyre all delicious, and I bet youll have a difficult time choosing which
recipes to share with your family first.
Although its only October, this will be our last issue for the year. So we are sharing
traditional holiday recipes for Halloween through Christmas -- delicious Halloween
candy recipes (page 8), appetizer recipes (page 64). As well as strategies to help you
tamp down your stress during holiday festivities (page 18), and well help you crack
the code of dietary restrictions if one of your guests says theyre a Flexitarian or are
on the Paleo diet (page 6). And last, but certainly not least we have partnered with
The Organic Wine Cellar to create a fantastic feature to help you select organic wines
for yourself or to give as a holiday gift (page 24).
And on a more personal note, as we end our first year of publication, I want to send
heartfelt and special thanks to our readers whove been steadfast and faithful in
their support of us since our beginning even before we had a real magazine to
publish. So, we send special Blikki-love to Elizabeth Lopez, Vanessa Meagher, Anne
Olson-Calpe, Karla Rae Harris Jordan, Andy Shreffler, David McKenzie-Kong and
Adelaide Lowrey. We want to let each of you know that you have touched us with
your numerous FaceBook comments and shares and unwavering support of our
mission of spreading compassion worldwide.
As we close the year, we tip our glass in a toast to wish each of our readers, a healthy,
happy and safe holiday season. Looking forward to more conversations with all of
you in 2014!
Hippie Diva
Hippie Diva, Editor
[email protected]
Like us on Facebook
FACEBOOK.COM/BLIKKIORG
Gue
to D
Navigat
the Holi
by Jill Hillhouse, BP
PHE, CNP
the recipes
Peppermint Patties
Rawlos
Almond Joy Candy
Bars
Junior Mints
Chocolate Peanut
Butter Cups
Goo Goo Clusters
Cocomo Bars
Peppermint Patties
Makes about 12 vegan patties
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Rawlos
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Caramelia Cakery
Ingredients
Directions:
Assembly:
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Junior Mints
1/2 c. coconut oil (you want it to be somewhat solid, so keep it at a temperature below 76
degrees)
1/4 c. honey
1 c. Enjoy Life Mega Chunks
7 drops peppermint essential oil
(or 3/4 tsp. peppermint extract)
Instructions
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Delicious Obsessions
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over the remaining melted chocolate from above. If you dont want
the candy cup look, with the
ridges on the sides, then you can
remove the candies from the muffin cups just before covering with
chocolate and set on a flat piece of
parchment paper to firm up. Put
into the freezer for 20 minutes or
so. Enjoy!!
Candy should be stored in the
freezer or refridgerator.
Note: The nut layer is totally
optional. If you would like to make
a nut free treat, just omit the nuts.
Or you can experiment with using
sunflower seeds or pumpkin seeds
instead!
Simply Dish
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Converting Measurements
Because our readers are all over the world, you may need a conversion table before you
prepare our recipes. Below is a great link and a conversion table from their page to get
you started:
Converting Recipes to Metric Measures (visit The Metric Kitchen web site for full details).
Liquids (and Herbs and Spices)
Weight
Managing Holiday
Stress: 9 Tips to
Stay Happy
Dr. Figoski offers tips and strategies
on how to avoid holiday stress
1.
2.
3.
4.
5.
6.
7.
8.
9.
EQUIPMENT
Must
Have
Tools
Whether
youre a raw
food newbie
or eat completely raw,
having the
right tools to
prepare your
raw soups,
sauces, cakes,
snacks, and
other tantalizing goodies can make all the difference in
your raw food experience. Karolina Eleonra
of The Raw Dessert Kitchen shares her musthave kitchen gadgets and appliances. These
tools will make prep easy and your presentation picture perfect as you to churn out
your pretty and amazing-raw meals.
2. Zester
Is basically the same tool as you use when
shredding parmesan cheese. It is also used to
shred citrus fruits (zest) in the raw food kitchen but also nuts and vegetables. You can chop
citrus zest with a knife, but this tool makes it
quicker.
4. Coffee grinder
A small and flexible electrical kitchen tool
that can be used to quickly grind dry nuts and
seeds into fine flour. Yet again you can use
your blender or food processor if you want to
make nut and seeds flour, a coffee grinder is
not essensial, but makes it easier for you. Plus
if you dont have a high powered blender like
a Vitamix, youll get finer flour using a coffe
grinder.
EQUIPMENT
7. Vegetable juicer
Turns carrots, celery sticks, apples, kiwis,
lettuce, kale, zucchinis and other fruits and
vegetables into wonderful juices. Maybe you
want to color a cake with red beetroot juice? Or
add carrot juice to a carrot cake? Or you want
to make an apple pie and soak the raisins in
raw apple juice? This is when the vegetable juice
comes in handy.
8. Dehydrator
Is a food dehydrator, which is used to dry vegetables, fruits, berries, herbs and to make raw
pies, crusts, pizzas, burgers, breads, crackers,
cookies, to melt Coconut oil or Cacao butter
etc. You can sprout nuts and seeds and then
dry them in the dehydrator in order to make
flour of it later. Dehydrators have round shapes
or square. The square models often have five to
nine trays that are topped with plastic sheets,
and on top of them removable mesh sheets,
with a non-stick surface. If your food is very
moist or loose, you use the non-stick sheet,
which after a couple of hours in the dehydrator is peeled off. We recommend the Excalibur
dehydrator ovens.
Holiday Wine
by Drew Cuddy
I love the holidays. The fresh
winter air, nights by the fire,
and celebrating with family and
friends. I love everything about
the holidays, especially gift giving.
While choosing original gifts for
the holidays can be some of the
most stressful tasks we face all
year long, it doesnt have to be. I
choose wine!
Sicilian Varietal
Six Pack
The perfect gift for an emerging wine lover,
experienced enthusiast, or organic oenologist! This
pack of six Organic Certified wines are from the
Rilento Wine Company based in Gibellina Nuova in
Sicily, Italy. This is a rare opportunity to experience
six distinct single varietal wines from one single
region. It includes a lovely mix of both international
and native grape varietals; from Chardonnay to
Grillo, Pinot Nero to Nervo dAvola.
Whether its gifts for friends or a gift for yourself
this is a thoughtful & wallet friendly option for your
Holiday giving! Make this your first purchase from
The Organic Cellar!
Organic European
Explorer Pack
For the busy hostess, old-world wine drinker,
or regular re-gifter, the Organic European
Explorer ($125) pack is a homerun. Six
organic certified wines from Italy, France,
and Spain shine in this holiday oriented
pack. Toast the New Year with award
winning Cava and Prosecco, pair your
holiday feast with a rich Chianti or Navarra,
ruminate on the joy of a crackling fire with
a fine Nebbiolo or right bank Bordeaux.
Regardless of your winter leisure, youll find
a perfect complement in this case.
Biodynamic
Batch
Designed for the wine collector with one of
everything, the organic devotee, or the health guru,
Ive picked six that I call the Biodynamic Batch. The
batch includes six incredible biodynamic (a step
beyond organic) certified wines from Italy, Spain,
and France focusing on traditional grape varieties,
ancient farming practices, and world-class quality.
Biodynamic producers integrate organic farming
with a series of ecosystem fortifying treatments and
intense manual vine management used by most
of the worlds finest wine producers. This method
of winemaking is as effective for quality as it is for
the environment. Low sulfites, heightened varietal
expression, and intense terroir driven flavors are
typical of biodynamic wine and this pack is no
exception.
For $150, this pack is an exceptional steal that will
age terrifically and be enjoyed for years to come.
aking a dessert
from scratch to
share with family
and friends is a favorite
way to show love during the
Holidays. Our healthier
versions incorporate the
Seasons most beloved flavors
pumpkin, gingerbread,
caramel, apple, and chocolate!
And the best part? No one
will believe theyre eating a
healthy dessert!
the recipes
Macadamia Nut Pie
Vegan Mincemeat
GF - Apple Pie
Cheesecake
Persian Love Cake
Pumpkin Lucuma
Cheesecake
GF - Bourbon Pumpkin Cheesecake
Brownies
GF - Gingerbread
Raw Pumpkin Pie
Paleo Dulce De Leche
Cheesecake
Raw Black Forest
Gateau
Pumpkin Spice Pie
Vegan Chocolate
Banana Cream Pie
GF - Chocolate Mint
Pinwheel Cookies
GF - Quinoa
Chocolate Cake
GF - Chocolate
Hazelnut Brown
Butter Cake
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Photo and Recipe Courtesy of Living Healthy with Chocolate
Crust:
Grind the pecans in a blender, or
food processor
Filling:
Vegan Mincemeat
Servings 8-10 mince meat pies
Ingredients
160g (1 cup) of raisins
160g (1 cup) sultanas
70g (1/2 cup) dried apricots
40g (1/4 cup) chopped
blanched almonds
1 tbsp linseeds (flax seeds)
3 tbsp agave syrup
1 tbsp blackstrap molasses
2 tsp vanilla extract
2 cups apple sauce
65ml (1/3 cup) water
1 tsp cinnamon
2 tsp mixed spice
Zest of One Whole Medium
Sized Orange
2-3 tbsp brandy (optional)
Directions
Mix together all ingredients
with 5 tbsp of water. Cover and
simmer for 30 -40 minutes.
During this time you may need
to add additional water. Stir the
mincemeat ever 5 minutes to
keep an eye on its consistency.
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Filling:
2 tbsp almond milk
3 tbsp lemon juice
3 tubs tofutti better than cream cheese
1 package (19 oz) extra firm regular tofu (not silken)
1 tsp vanilla bean paste, or one scraped vanilla bean pod
1/2 cup packed brown sugar
1 1/2 tsp cinnamon
3/4 tsp cloves
6 tbsp superfine brown rice flour
Topping:
2-3 medium sized honeycrisp or granny smith apples
2 tbsp cold vegan margarine, cut into small bits
1 1/2 cups packed brown sugar
1/4 cup potato starch mixed with 1/4 cup very cold water
Crust:
Filling:
Topping:
Slice apples thinly, leaving peels on apples.
Toss with margarine and place into small
frying pan. Saute over medium heat until
apples are softened and a good amount of
water has been produced. Stir in brown
sugar and let mixture cook over medium
heat until bubbly. Add in potato starch
mixed with water, stirring constantly
until thickened. Remove from heat and let
cool slightly.
Top cheesecake with apple mixture and
chill in fridge for a few more hours or
preferably overnight until firm.
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Pumpkin Lucuma
Cheesecake
Single Serving
Crust
3/4 cup almonds
1/4 cup dates
Grind the almonds to flour in a
food processor.
Add the pitted dates and process
into a dough.
Add 1 teaspoon water if needed
to hold the mixture together.
Filling
1 cup cooked pumpkin puree
1 cup cashews
1/2 cup water
6 tablespoons maple syrup
4 tablespoons lucuma powder
2 teaspoons pure vanilla extract
1 teaspoon cinnamon
4-8 drops stevia
1 teaspoon psyllium
1/2 cup + 2 tablespoons melted coconut oil
5 teaspoons melted cacao
butter
Blend all but the psyllium, oil,
and butter in a high speed blender until smooth.
Add these last three ingredients.
Blend to combine.
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Photo and Recipe Courtesy of Sweetly Raw
Drizzle and
Drag
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Gluten-Free Gingerbread
Yield: 16-20 gingerbread
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Ingredients
285 grams (~2 3/4 cups, but please
weigh it!) almond flour or almond
meal
1/4 cup (33 grams) coconut flour
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 teaspoon cinnamon
3/4 teaspoon ginger
1/2 teaspoon cloves
1/4 teaspoon nutmeg
1/4 cup + 2 tablespoons (120 grams)
honey
1/4 cup (60ml) molasses
1/4 cup (56 grams) coconut oil, melted
Directions
In a medium bowl, combine all the dry
ingredients and set this bowl aside.
In another medium bowl, combine the
wet ingredients. Add the dry ingredients
to the wet ingredients and stir just until
combined.
Divide the dough into four balls, place
the balls in plastic wrap and chill in the
freezer for at least 30 minutes or until the
dough is quite firm.
Preheat your oven to 350F (176C). Get
out two pieces of parchment paper or two
Silpats and flour both of them with almond flour or whatever kind of flour you
like. I normally don't flour my Silpats but
here it's absolutely necessary.
Take out one ball of dough at a time, roll
it out to about ", and, working quickly,
use your cookie cutters of choice to cut
out the desired shapes. I prefer to cut the
shapes, leaving about 3/4" between each
one, and then remove the dough surrounding the shape. That way I don't have
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Crust:
1 cup cashews
1 cup almonds
1/4 cup raisins
1 cup dates
1/8 teaspoon salt
Pumpkin filling:
1 sugar pumpkin (about 7
cups), peeled, gutted and
cut into cubes
1 cup dates
4-5 tablespoons melted
coconut oil
1/3 cup maple syrup
1-4 tablespoons pumpkin
pie spice (cinnamon, nutmeg, ginger & cloves)
To Make The Crust:
Process the nuts in your food
processor until they are like
a rough flour. Add the dates,
raisins and salt. Pulse until it
all sticks together in a lump.
Press into the bottom of a pie
dish and refrigerate.
To Make The Pie Filling:
Process the pumpkin cubes
until they can't get any smaller in your food processor. Add
in the other ingredients and
process until it can't get any
smoother. Transfer the filling
to your high speed blender
and blend on the highest
setting to get it super smooth
like the cooked version. Add
whatever you think it needs.
Spread the filling onto your
pie crust and let it set in the
fridge for a few hours.
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Photo and Recipe Courtesy of This Rawsome Vegan Life
www.blikki.com | 2013 | Oct/Nov - 41
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Photo and Recipe Courtesy of Raw Lifestyle Co
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Photo and Recipe Courtesy of Nouveau Raw
Vegan Chocolate
Banana Cream Pie
Serves 8-10
Pie Ingredients:
1 graham cracker pie crust
(look to see if it contains honey- many dont)
3 oz. semi sweet baking chocolate (dairy free)
3 bananas, ripe
2 cups almond milk or other
non dairy milk
1 package vanilla pudding
mix (not instant the stovetop
kind)
Coconut Whipped Cream Ingredients *optional
1 can coconut milk (regular)
2-3 teaspoons maple syrup or
confectioners sugar
1/2 tsp vanilla extract or
vanilla powder
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GLUTEN FREE
CHOCOLATE
MINT PINWHEEL
COOKIES
Makes about 40 cookies
Ingredients
Cookies
1/2 cup Chocolate Chips For
Vegan/Dairy-Free use dairy free
chips
1/2 tsp. Mint Extract
cup Butter Vegan/Dairy-Free
1/3 cup Sugar
1 Egg for Vegan use cup water
1 tsp. Vanilla Extract
1 cups Sorghum Flour
cup Tapioca Flour
cup Chickpea Flour
tsp. Xantan or Guar Gum
tsp. Sea Salt (if using salted
margarine or butter omit salt)
Chocolate Spread
1 cup Chocolate Chips use
dairy-free for Vegan/Dairy-Free
1 tsp. Mint Extract
Directions
When ready to bake pre-heat
oven to 375 degrees. Melt cup
of chocolate chips over hot water and stir in mint extract until
smooth. Set aside. In a bowl,
cream butter (or margarine) and
sugar together. Add egg (or water) and vanilla, and blend in well.
In a separate bowl add flours,
xanthan or guar gum and salt and
mix well. Gradually add the flour
mixture to the butter (margarine)
mixture and stir until well blended. Divide the dough in half.
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Optional:
While cookies are cooling, melt
remaining 1 cup of chocolate
chips and 1 tsp. mint extract over
hot water. Stir until smooth.
Place tsp. of chocolate on
the back of each cookie. Allow
chocolate to set by placing the
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Photo and Recipe Courtesy of Ant and Anise
S:7 in
HOW TO
LIVE UNITED:
JOIN HANDS.
OPEN YOUR HEART.
LEND YOUR MUSCLE.
GIVE 110%.
GIVE AN HOUR.
S:10 in
GIVE A SATURDAY.
THINK OF WE BEFORE ME.
REACH OUT A HAND TO ONE AND
INFLUENCE
LIVE UNITED
Want to make a difference? Help create opportunities for everyone in your community. United Way
is creating real, lasting change where you live, by focusing on the building blocks of a better life
education, income and health. Thats what it means to Live United. For more, visit LIVEUNITED.ORG.
GF Chocolate Hazelnut
Brown Butter Cake
Makes one 8" cake
Ingredients:
6 ounces (1 1/2 sticks) unsalted
butter, plus 1 tablespoon for the
pan
1/4 cup plus 2 tablespoons cocoa
powder (preferably dutch-processed), plus 1 tablespoon for the
pan
1/2 vanilla bean
1 1/4 cups hazelnuts, toasted,
skins rubbed off, cooled
1/4 cup flour (such as sweet rice,
or all-purpose)
1/2 teaspoon salt
7 ounces (about 1 cup) egg whites,
from about 7 eggs
1/2 cup powdered sugar
1/2 cup granulated sugar
2 ounces (about 1/2 cup) finely
chopped dark milk chocolate
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Photo and Recipe Courtesy of Bojon Gourmet
Blikki Magazine
Like us on Facebook to
enter our giveaways
Are you a blogger or chef who would like
to be featured in
our gorgeous magazine?
Please e-mail:
[email protected]
Blikki
20 YUMMY RECIPES
YOUR WHOLE FAMILY
WILL BEG FOR!
Easy to
Download
Recipes
p. 11
HOW TO
Cake Dec
By Jana Free
How to
make
your
cakes
look as
good
as they
taste!
HOW TO
HOW TO
Delicious Obsessions
Instructions
1. Soak your dates for an hour or so in warm water. Remove the pits.
2. Throw the nuts, dates, shredded coconut, cinnamon, and sea salt into your food
processor and pulse until coarsely chopped.
3. With the food processor running, pour in the coconut oil, and blend until combined. Make sure you drizzle it in, otherwise it tends to seize up into a hard coconut
oil glop.
4. Press into your pie pan or whatever dish youre using.
5. Chill for an hour or so to get the coconut oil to solidify. This will hold the crust
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Sweetly Raw
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Suggestions:
Ive gone really light on the nuts here, and kept it high in coconut.
I used stevia in place of another sweetener. You can add the sweetner of your choice.
You can add a few pinches of ground ginger or fresh ginger juice, and cinnamon for a nice kick!
To speed up the firming of the cream, chill it in a large metal bowl.
HOW TO
Leslie Cerier
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SUPERNATURAL
Made with less than 5
ingredients, these cereals
pack naturally occurring
protein and fiber from
Rye, Hemp,
Quinoa and Chia.
he flavors of the
Holidays are meant
to be shared. Spread
the joy of the Season with
our selection of delectable
Holiday appetizer recipes.
Each vegetarian recipe is
easy to prepare, and so
delicious, we bet that all
of your holiday guests (yes,
even the meat eaters) will
enjoy them!
the recipes
Vegan Mushroom
Crostini
Vegan Mango
Crostini
Vegan Crumpets
Vegan Potato
Empanada
Vegan Onion Bhaji
1
1
2
3
5
4
Globetrotter. Designer. Food Blogger. Pallavi currently lives in the southern part of India, after spending the past ten years of her life living in six
cities in three different countries. A graphic designer by day and food blogger by the weekend she is passionate about cooking, food photography
and growing her own herbs
Photos and Recipes Courtesy Veggie Zest
1. Crumpets
Makes 8
Ingredients:
1 cup warm milk
1/4 cup warm water
1 1/4 cups all purpose flour
1/4 cup gram flour (or replace
the with A.P flour)
2 tsp dried yeast
2 tsp sugar
1 tsp salt
1 tsp baking powder
few thyme sprigs
vegetable oil for cooking
Flip the crumpet and cook for another minute or two on the other
side. Cool on a rack.
2. Mango Crostini
Makes 8 Crostini
Ingredients:
For Balsamic Reduction:
1/2 cup balsamic vinegar
1/4 cup honey
Mix both ingredients in a non
reactive metal pan.
On medium low cook till the
mixture reduces into a thick
sauce. Let cool at room temperature.
For Crostini:
Goat cheese
1 ripe mango, cut into bite
size dices
1/2 loaf french baguette, cut
into slices
some basil leaves
Toast the baguette in the oven
for 2 minutes till the bread gets a
little bite.
Generously smear goat cheese on
the baguette slices.
Top the crostini with few pieces
of mango.
Drizzle the balsamic reduction
and garnish the crostini with
fresh basil leaves. Serve right
away.
3. Potato Empanada
with Cilantro & Scallion
Pesto
Makes 8 Empanadas
Ingredients:
For the dough:
2 cups all purpose flour
2 tsp dry active yeast
1/4 cup warm water, plus
more for kneading the dough
1 tsp salt
Dissolve yeast in 1/4 cup warm
water and let it rest for 10 minutes or till it gets bubbly.
In a large bowl mix flour and salt
and add the yeast into it.
Hot Chocolate
Ingredients:
3/4 teaspoon vanilla
extract
4 cups coconut milk
1/3 cup water
Dash salt
1/4 cup Cocoa
Miniature marshmallows or sweetened
whipped cream
1/4 cup Agave
Directions:
1. Stir together
Agave, cocoa and salt
in medium saucepan;
stir in water. Cook
over medium heat,
stirring constantly,
until mixture comes
to a boil. Boil and
stir 2 minutes. Add
coconut milk; stirring
constantly, heat to
serving temperature.
Do Not Boil.
2. Remove from heat;
add vanilla. Beat with
rotary beater or whisk
until foamy. Serve
topped with marshmallows or whipped
cream, if desired.
Five 8-oz. Servings
4. Mushroom Crostini
Makes about 5 to 6 crostini
Ingredients:
4 cups a mixed variety of
mushrooms
2 tbsp olive oil
3 garlic cloves, finely chopped
1 tbsp balsamic vinegar
1/2 tsp Dijon mustard
1 1/2 tsp honey
salt & pepper
plain cream cheese to smear
a crusty baguette sliced
a few chives for garnish
Heat 1 tbsp of oil in a large pan.
Add garlic and saute for a few
seconds till it starts releasing a
nice aroma.
Add the sliced mushrooms and
stir till the slices are coated with
oil evenly. Let the mushrooms
cook (stirring occasionally, uncovered) till all the water evaporates
Tahini Hummus
Add oil and mix with a fork. Adding a small amount of water at a
time knead to form non sticky
dough. Use as much water as
needed.
Divide the dough into 4 to 5 pieces and roll out each piece into a
1/4 inch thick round. I flattened it
using my hands but use whatever
method feels comfortable.
On a nonstick pan over medium
low heat cook naan for 2 minutes
Ingredients:
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CONTRIBUTORS
Ditch the Wheat: Carol is a twenty-something young woman living in Ontario, Canada. Carol started eliminating gluten from
her diet in 2011. Since then she went on to
form the popular blog, Ditch The Wheat,
and write her grain free dessert cookbook,
Indulge. Carol is known for her baking
recipes that feature coconut flour.
Ant and Anise: Kris Neely is a professionally trained chef and co-creator of
Ant & Anise, a food blog she produces in
Vancouver with her aunt, Eve Johnson. Ant
& Anise seeks out simple, elegant, healthy
food, based on local, seasonal ingredients,
and has a fondness for grain-free and gluten-free recipes.
Simply Dish: Erin Bosdet is a Certified Holistic Nutritionist (CHN), a vegan chef and
a mom. She is passionate about nutrition,
photography and raising her son. Her Simply Dish pages were created to inspire you
and to share nutritious and delicious plant
based recipes with you and your family.
Instructions:
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Soul Food
Identity Theft
by Kim Allen
ithout thinking about it, point to yourself. You probably didnt point to your
head. Rather, you pointed to the center of your chest,
the area around the heart.
And the reason most of us do is evident in the way
the word heart is used in just about every culture and
language around the world: Follow your heart; speak
from your heart; in your heart you know. All metaphors for the authentic you!
Being true to your heart is the formula for living the
life you want. When there is an alignment between
whats in your heart and the actions you carry out the
better life seems to work. Youre fulfilled, content and
at peace. You feel care, appreciation, love, joy, compassion, kindness-heart-felt emotions that not only feel
good, but are good for you, too. Is it any wonder we
all live for the moments our hearts come alive?
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