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Coconut date balls:
1 cup raw almonds
1 cup pitted dates
juice of 1 lemon
1/2 cup shredded coconut-choose organic
In a food processor or blender grind almonds-not too fine or you'll have almond butter
Add dates and lemon juice and blend again
Form mix into balls in your palm, then roll in coconut to cover
These are amazing! Better than munchkins!

For many families, December is a busy and sometimes stressful time of year. Holiday preparation adds worry, and mid-year school assessments may leave parents looking for more support for their children. Brain Integration Therapy (BIT) can help. BIT can reset adults' and children's brain patterns to alleviate stress, anxiety, and learning challenges. BIT actually changes the electromagnetic flow of information to the brain, opening blocked neural pathways for optimum brain function.

Call WholeBody Solutions and book your BIT appointment with Liz today!

www.wholebodysolutions.org
617-328-6300

For many families, December is a busy and sometimes stressful time of year. Holiday preparation adds worry, and mid-year school assessments may leave parents looking for more support for their children. Brain Integration Therapy (BIT) can help. BIT can reset adults' and children's brain patterns to alleviate stress, anxiety, and learning challenges. BIT actually changes the electromagnetic flow of information to the brain, opening blocked neural pathways for optimum brain function.

Call WholeBody Solutions and book your BIT appointment with Liz today!

www.wholebodysolutions.org
617-328-6300

Put that diet soda (or diet anything) down. Vote with your dollars and show the companies that you are smarter than they are. Drink sparkling water with lime, lemon, pomegranate, cranberry, or another organic fruit juice splashed in. Add mint and you have a true healthy "soda" without the chemicals. Every part of your body will thank you, since it is all connected.

Put that diet soda (or diet anything) down. Vote with your dollars and show the companies that you are smarter than they are. Drink sparkling water with lime, lemon, pomegranate, cranberry, or another organic fruit juice splashed in. Add mint and you have a true healthy "soda" without the chemicals. Every part of your body will thank you, since it is all connected.

Simple Curried Chickpea Millet Coconut Soup

3 cans (I use Eden brand) Chick peas (rinsed and drained)
1 cup millet (rinsed and drained)
2 Tbsp coconut oil
1 medium Vidalia onion, chopped
1 medium red bell pepper, chopped
2-3 large cloves garlic, minced
4 cups vegetable broth
1 14 or 15 oz can diced tomatoes
1 tbsp curry powder
1 tsp sea salt
½ teaspoon crushed red pepper flakes
1 lb greens – kale, collards, mustard greens, or Swiss chard
1 (14 oz) can coconut milk

Put the millet in a pan and cover with 3 cups salted water. Cover, bring to a boil, and then simmer for 20-25 minutes or until water has evaporated. Set aside.
In the meantime, heat the oil in a medium stockpot over medium heat. Add the onion, bell pepper, red pepper flakes and cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, 1 minute.
Add the broth, drained chickpeas, tomatoes, curry powder, and sea salt. Bring to a boil over high heat. Reduce the heat and simmer uncovered, stirring occasionally, about 15 minutes. Add the greens and stir until wilted. Add millet and coconut milk. Stir and cook until hot. Season to taste.

Simple Curried Chickpea Millet Coconut Soup

3 cans (I use Eden brand) Chick peas (rinsed and drained)
1 cup millet (rinsed and drained)
2 Tbsp coconut oil
1 medium Vidalia onion, chopped
1 medium red bell pepper, chopped
2-3 large cloves garlic, minced
4 cups vegetable broth
1 14 or 15 oz can diced tomatoes
1 tbsp curry powder
1 tsp sea salt
½ teaspoon crushed red pepper flakes
1 lb greens – kale, collards, mustard greens, or Swiss chard
1 (14 oz) can coconut milk

Put the millet in a pan and cover with 3 cups salted water. Cover, bring to a boil, and then simmer for 20-25 minutes or until water has evaporated. Set aside.
In the meantime, heat the oil in a medium stockpot over medium heat. Add the onion, bell pepper, red pepper flakes and cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, 1 minute.
Add the broth, drained chickpeas, tomatoes, curry powder, and sea salt. Bring to a boil over high heat. Reduce the heat and simmer uncovered, stirring occasionally, about 15 minutes. Add the greens and stir until wilted. Add millet and coconut milk. Stir and cook until hot. Season to taste.

Chicken Noodle Soup (Grain Free, Paleo, Primal, Gaps, Gluten Free)
Serving Size: Serves 6
Adapted from In a Garden

Ingredients

2 quarts chicken stock

4 boneless, skinless chicken breasts

6 stalks celery, chopped

6 carrots, chopped

16 ounces kelp noodles

1/4 cup chopped green onion or parsley

Celtic sea salt

Instructions
Pour chicken stock into a large pot and bring to a simmer. Add chicken breasts, celery, carrots and noodles and cook for about 20 minutes until chicken is cooked through. Using a pair of tongs, remove chicken from the soup and cut into bite-size pieces. Add chicken back to pot. Season soup with sea salt if needed. To serve, ladle into bowls and garnish with green onion.
*Kelp noodles are made from from sea kelp. “They are high in minerals and low in calories. Their unique texture is perfect in salad with thinly sliced vegetables. Served hot in broth, they lose their pleasant crunch, but soften and absorb flavors well.”

Chicken Noodle Soup (Grain Free, Paleo, Primal, Gaps, Gluten Free)
Serving Size: Serves 6
Adapted from In a Garden

Ingredients

2 quarts chicken stock

4 boneless, skinless chicken breasts

6 stalks celery, chopped

6 carrots, chopped

16 ounces kelp noodles

1/4 cup chopped green onion or parsley

Celtic sea salt

Instructions
Pour chicken stock into a large pot and bring to a simmer. Add chicken breasts, celery, carrots and noodles and cook for about 20 minutes until chicken is cooked through. Using a pair of tongs, remove chicken from the soup and cut into bite-size pieces. Add chicken back to pot. Season soup with sea salt if needed. To serve, ladle into bowls and garnish with green onion.
*Kelp noodles are made from from sea kelp. “They are high in minerals and low in calories. Their unique texture is perfect in salad with thinly sliced vegetables. Served hot in broth, they lose their pleasant crunch, but soften and absorb flavors well.”

Sweet Potato Quiche with a Cashew Crust
CRUST

Ingredients:
3/4 cup cooked brown rice
1 egg
1 tablespoon flax meal
1/4 cup finely chopped cashews
1 tablespoon oil
Instructions:

Cook the rice until its on the softer side. Mix in the rice with the egg, flax meal, cashews and oil. In a small to medium pie dish, press the dough so that it is distributed evenly and with even thickness. Bake at 350 for 15 minutes. Remove from oven and follow filling instructions.
FILLING

Ingredients:

1 medium sweet potato
1/2 white onion
2 tablespoons canola oil
4 eggs
1 cup fresh spinach
1 tsp dried sweet basil leaves
1/4 tsp salt
1/4 tsp cinnamon
pinch of ground clover
pinch of ground sage
pinch of nutmeg
Instructions:

Peel the sweet potato and then boil in water until fully cooked. Chop the onion and saute the pieces on medium in the canola oil. Mash the sweet potato in a medium mixing bowl. Add the onions and eggs. Then whip. Make sure the eggs are really well beat, even though they’re with the potatoes. Add the spices and mix some more. Wash the fresh spinach really well, and shake off any extra water. Rip the spinach into smaller pieces and mix into the batter. Pour the batter into the pre-made pie crust and bake at 350 for 40 minutes. (if you choose to make mini crustless quiche – you only need to bake those for 20 minutes.)

Sweet Potato Quiche with a Cashew Crust
CRUST

Ingredients:
3/4 cup cooked brown rice
1 egg
1 tablespoon flax meal
1/4 cup finely chopped cashews
1 tablespoon oil
Instructions:

Cook the rice until its on the softer side. Mix in the rice with the egg, flax meal, cashews and oil. In a small to medium pie dish, press the dough so that it is distributed evenly and with even thickness. Bake at 350 for 15 minutes. Remove from oven and follow filling instructions.
FILLING

Ingredients:

1 medium sweet potato
1/2 white onion
2 tablespoons canola oil
4 eggs
1 cup fresh spinach
1 tsp dried sweet basil leaves
1/4 tsp salt
1/4 tsp cinnamon
pinch of ground clover
pinch of ground sage
pinch of nutmeg
Instructions:

Peel the sweet potato and then boil in water until fully cooked. Chop the onion and saute the pieces on medium in the canola oil. Mash the sweet potato in a medium mixing bowl. Add the onions and eggs. Then whip. Make sure the eggs are really well beat, even though they’re with the potatoes. Add the spices and mix some more. Wash the fresh spinach really well, and shake off any extra water. Rip the spinach into smaller pieces and mix into the batter. Pour the batter into the pre-made pie crust and bake at 350 for 40 minutes. (if you choose to make mini crustless quiche – you only need to bake those for 20 minutes.)

Vegetable Tian
Cook Time: 1 hour
Serving Size: Serves 4
Adapted from Barefoot in Paris
Ingredients
2 tablespoons extra-virgin olive oil
2 large yellow onions, thinly sliced
1/2 teaspoon Celtic sea salt
2 cloves garlic, minced
1 teaspoon dried thyme
4 large zucchini, sliced into thin coins
6-7 small yukon or yellow potatoes, sliced into thin coins
4-5 Roma tomatoes, sliced into thin coins
1 tablespoon extra-virgin olive oil
1/4 teaspoon dried thyme
Celtic sea salt
Freshly ground black pepper
1/2 cup grated Gouda or Pecorino Romano cheese
Instructions
Preheat oven to 375 degrees F and adjust rack to middle position. Heat oil in a large skillet over medium heat. Add the onions and salt and cook for about 10 minutes until soft and just beginning to caramelize. Add garlic and thyme and cook, stirring frequently, until fragrant, about 1 minute. Spread onion mixture in the bottom of an 10-inch diameter baking dish.
Layer tomatoes, potatoes and zucchini in alternating layers (as shown in photo above). Drizzle with olive oil and season with thyme, salt and pepper. Sprinkle with cheese. Place a piece of parchment paper over dish followed by a piece of foil (I do this because I prefer that the aluminum doesn't touch the food). Wrap the foil tightly around the dish. Bake for 30 minutes, remove foil and parchment and bake for an additional 25 minutes, until golden brown and bubbly. Serve.