Website Updates for Nourishing Creations- Now Nourishing Soul Creations!

Hello Foodies! 

I've had some changes to my website address, and there was some troubleshooting in the process! It looks like another website had temporarily taken over my email updates!  But I have updated the links so you won't get random emails from a fake website! Sending this update out so you can stay subscribed!   

My previous recipes will all still be available with this new link https://nourishingsoulcreations.blogspot.com/

Visit some of my most popular recipes!

Nourishing Sprouted Flour Carrot Cake
https://nourishingsoulcreations.blogspot.com/2011/12/nourishing-sprouted-flour-carrot-cake.html

Soaked Oat Blender Pancakes
https://nourishingsoulcreations.blogspot.com/2010/12/soaked-oat-blender-pancakes.html

Vanilla Bean Egg Nog
https://nourishingsoulcreations.blogspot.com/2013/11/vanilla-bean-egg-nog.html

Sweet Potato Breakfast Sausage Casserole
https://nourishingsoulcreations.blogspot.com/2013/11/ive-had-good-luck-freezing-this-sweet.html


Enjoy!
Elizabeth @  Nourishing Creations, now Nourishing Soul Creations

Elizabeth's Bacon Chicken Liver Pate

Elizabeth's chicken liver pate- I have no "recipe" but I can tell you how I make the pate.

 I sautee one onion, several grated cloves of garlic in a frying pan full of bacon fat (you can fry up 1-2 pieces of fatty bacon and reserve on the side.) Then after onion is lightly browned, I add in defrosted pasture-raised chicken livers (1/2lb- 1lb) I usually do a mini size version of this recipe for just myself. Add garlic powder and onion powder and sea salt (lots of it.) Then turn the livers over once the first side of them is cooked. Fry for 1-2 minutes. Livers should still be slightly pink so they aren't overcooked. Then I pour everything, including cooked bacon slices, into the food processor while hot- process until smooth! Then I add 2-3 tablespoons of ghee or butter. Add additional salt if needed. Puree until smooth. Eat with some fresh cut orange slices for vitamin C to aid in iron absorption form the liver. Enjoy!!!

Liver Pate makes a great nutrient dense baby and toddler food! He doesn't even eat the cracker- just the pate!

Sweet Potato Sausage Breakfast Casserole

I've had good luck freezing this Sweet Potato Sausage Breakfast Casserole and pulling one out to bake when we need a meal in a pinch. You can bulk cook and make several of these at a time, bake them, then freeze them to be reheated later!  

• Sweet Potato Sausage Breakfast Casserole Recipe: 2 small Sweet Potatoes 3 Tbsp Butter 1lb loose breakfast sausage ½ Yellow Onion 4-5 Eggs ½ c Cream (or coconut milk for dairy free) ¼ tsp Sage Sea Salt and Pepper (to taste) Grease a glass 8×8 inch baking dish. Preheat the oven to 350 degrees Fahrenheit. Grate the sweet potatoes (making hash browns) and then place them in the bottom of the greased dish. Heat 2 Tbsp butter over medium-high heat. Add chopped onion and sausage to the pan. Season with salt and pepper and cook until sausage is no longer pink and onions are translucent. Layer the sausage and onion on top of the sweet potatoes. Whisk eggs, sage, cream, ½ tsp of sea salt and ½ tsp of pepper and mix thoroughly. Pour this egg mixture on top of the sausage and onions. Bake uncovered for 45 minutes or until a toothpick comes out clean.

Po

Vanilla Bean Egg Nog

A nourishing, deeply creamy colored egg nog, full of nutrient dense ingredients!  Pastured egg yolks provide the creamy yellow tint to this delicious fall beverage (or anytime!)   Make a quart jar (or two!) to keep in the fridge so you can have seconds!   A scraped vanilla bean pod dots this egg nog with decorative speckles and deep vanilla flavor!

Vanilla Bean Egg Nog

You will need:

Raw whole grassfed milk-1 quart
grassfed cream-1/2 cup
pastured egg yolks-4 (save the whites for macaroons)

grade B maple syrup- 2-3 TBSP
vanilla extract and/or a vanilla bean- a splash of extract and half of a vanilla bean pod scraped
nutmeg -2 teaspoons (grate a nutmeg nut for fresher flavor!)

cinnamon-1 tablespoon

Combine in a blender until frothy.  

You may want to split this in half so your blender doesn't overflow- 

it depends on the size of your blender!

Pour into a cup and enjoy with a straw.  Eat the foam first!

Enjoy!

-Nourishing Creations-

Scallion Feta Scrambled Eggs Recipe

Scallion Feta Scrambled Eggs

Spring is the time for Eggs! Happy Hens start laying more eggs in spring. It’s important to use pastured eggs from farms where chickens have access to grass and bugs for eggs that have vibrant orange yolks, indicating their higher nutrient content. Orange yolks indicate a high amount of vitamin A and beta carotene. Happy hens eat bugs and never an all “vegetarian” diet!  Pastured access gives them free access to insects!

Scallions or other herbs are abundant this time of year. Look for chives, garlic grasses or scallions to add to your next scrambled egg breakfast!

Scallion Feta Scrambled Eggs

Recipe by Elizabeth Grange

 

1 tbsp pastured butter or bacon grease

4 pasture raised eggs

1 tbsp feta cheese

1 tbsp diced scallions or chives

Melt butter or bacon grease in your favorite frying pan (cast iron or “green” non stick), place 4 eggs into pan and begin scrambling constantly until they begin to cook. Add  tbsp crumbled feta and scallions and continue scrambling until fluffy and cooked through.

Homemade Granola Bars

Homemade Granola Bars

3 cups rolled oats (long term storage)

1 cup pecans or almonds chopped (short term storage) preferably soaked & dried

1 cup coconut flakes or shredded (long term storage)

1/2 coconut palm sugar or evaporated cane juice (or sugar) (long term storage)

2/3 cup honey (long term storage)

2 Tablespoons butter (fresh or canned)

2 Teaspoons vanilla (short term storage)

1/2 teaspoon  sea salt (long term storage)

6 to 8 ounces of dried fruit, chocolate chips, seeds, or whatever you have on hand. (short term storage items)

• Toast the oats, nuts, and coconut in a 400 degree oven for about 10 minutes, stirring frequently.
• Melt the sugar, honey, butter, vanilla, and salt.  I use a candy thermometer to let me know when I reach the soft ball stage (225-235 F) because I like these chewy.  Let it go longer if you like them crunchy!
• Mix the honey mixture with the toasted ingredients in a large bowl.  Be careful, this will be HOT!
• Add in the remaining ingredients (dried fruit, chocolate, seeds, etc)
• Press the hot mixture into a (greased or parchment lined) 9×13 dish.
• Cool and cut while slightly warm.

Enjoy!

Homemade Sesame Garlic Hummus from Soaked Garbanzos

Sesame Garlic Hummus by Nourishing Creations

1 cup dried Garbanzo Beans- Soak overnight in warm water. In the morning change the water and add more warm water- soak until white sprout tips begin to emerge.  Then cover with water and cook in Crock pot on High for 3-4 hours until tender. Let cool. Reserve cooking liquid.

Remove Skins from garbanzos by sliding the bean out of the skin. This step yields a smooth hummus and I highly encourage this! It’s worth the outcome!

Then Place cooked garbanzos in a food processor or blender with:

1 grated clove garlic

2 tablespoons tahini (sesame seed and oil paste)

juice from 1 lemon

2 tsp garlic powder

1 tsp onion powder

1-2 TSP sea salt to taste

Pour 2+ Tbsp Olive Oil and

1-2 TBSP sesame oil while blending/pureeing.

Add reserved cooking liquid if needed to thin.

Blend until a smooth puree.  Taste and adjust seasonings to your liking.

Drizzle with olive oil and sesame Seed garnish.

Serve with pita triangles, veggies, crackers and more!
ENJOY!

Nourishing Sprouted Flour Carrot Cake

Carrot Cake has many possibilities for nourishing us. It is a varied ingredient recipe that you can change to your liking!   I promised I would post this recipe...and well folks, here it finally is months after the promise ;)   Pregnancy has changed my priorities a bit, and that is why my posts are far between.  Enjoy this nourishing carrot cake this season! (or anytime of the year!!)

Cake:


4 cups peeled and grated carrots
1 1/2 cups soaked and dried walnuts or pecans
1 cup chopped dates (or raisins if you prefer)
2 cups sprouted flour
1 tablespoon cinnamon (or more if you fancy! I love the smell so I always add more!)
1 teaspoon cloves (or less since it's strong)
2 teaspoons baking powder (aluminum free)
1 teaspoon baking soda
1 teaspoon sea salt
4 large pastured eggs
1 cup coconut oil, melted/softened
1 cup maple syrup (or other natural sweetener- maple sugar, whole cane sugar, etc.)
~1 cup maple sugar (you can use less, use something with a  molasses flavor to replace brown sugar)
1 tablespoon vanilla
1 cup finely chopped soaked dried nuts (optional- to cover sides of cake)


Cream Cheese Icing:


1 cup pastured unsalted butter
16 ounces cream cheese (2 - 8 oz packages organic full fat cream cheese)
 Powdered evaporated cane juice to taste
2 tablespoons orange zest
1 teaspoon vanilla

• Oven: 350
• Grease and flour two 9 inch cake pans or a 9x13 sheet cake pan.
• Mix carrots, nuts, dates in a bowl and set aside.
• In another bowl, mix flour, cinnamon,cloves, baking powder, soda and salt.
• In a LARGE bowl, beat eggs, coconut oil, sugars and vanilla until blended.
• Fold flour mixture into egg mix until just moistened. 
• Fold in carrot mix until combined.
• Divide batter between 2 pans or spread evenly in sheet pan.
• Bake 45 to 50 minutes, until cake springs to touch and toothpick or knife comes out clean.
• Cool in pan 15 min.  Remove from pans to cooling rack.

ICING:

• Cream butter and cream cheese together with speed mixer until light and fluffy. Add powdered cane juice until smooth.
  
• Add orange zest and vanilla.
  
• Combine for 1 minute until fluffly.

If making 2 layer cake:


Cut off rounded top of cake to create 2 flat surfaces. Place one cake layer cut side down on a platter, spread 1/3 of icing. Top with second layer of cake, cute side down ( so you aren't frosting crumbs!)  Spread top with 1/2 of remaining icing. Use rest of icing to cover sides.


Coat sides with chopped nuts if using.


For sheet cake- cover cake with a thick coating of icing. Sprinkle with chopped nuts, if using.


ENJOY. It's so satisfyingly delicious.  I love all the nuts in this as it adds proteins and fats, and slows the sweet response in the body.

Still time to Register for WAPF Conference!

I want to help spread the word so you can enjoy this conference!   I was able to attend last year's conference in PA and it was fabulous- this year sounds like it will be even more top notch!!!  Dr. Mercola is the keynote speaker- which I wish I could be there to hear!   And as usual, the meals will be fabulous- the meals a lone are worth the cost of registration!   Enjoy to all those who get to attend this years conference!    I will be busy growing my baby belly and getting ready to visit family for Thanksgiving! Wish We could make it though!

Space is still available for registration for this not-to-be-missed event!

 

Wise Traditions 2011:  Mythbusters

12th Annual Conference of the Weston A. Price Foundation

November 11-13, 2011 Sheraton Dallas Hotel in Dallas, TX

 

Don’t miss our keynote speaker – Dr. Joseph Mercola  Dr. Mercola is board certified as a family medicine physician and was in private practice for 20 years before founding Mercola.com in 1997. His site, Mercola.com is the third most visited health site in the world, approaching two million subscribers to his free online newsletter and 30 million visits every month.  Dr. Mercola has written two NY Times bestselling books and has been on the Today Show, CNN, ABC World News Tonight, The Dr. Oz Show, and The Doctors. He has also been in Time, Business Week, and Forbes magazines and is committed to changing the existing health model in the US.

 

Natasha Campbell-McBride, MD  Dr. Campbell-McBride is the creator of the term GAPS or Gut And Psychology Syndrome and Gut And Physiology Syndrome, which establishes a connection between functioning of the digestive system and functioning of the rest of the body. She has written two books: "Gut And Psychology Syndrome. Natural treatment of autism, ADHD, dyslexia, dyspraxia, depression and schizophrenia", and "Put your heart in your mouth. What really causes heart disease and what we can do to prevent and even reverse it". Dr Campbell-McBride has a large following around the world with patients and health practitioners adopting her GAPS Nutritional Protocol for treating disease. See GAPS.me

 

Michael Schmidt  Michael Schmidt is currently in week number 3 of his hunger strike for food freedom.  As a bio-dynamic farmer with passion he challenged through education and lectures from day one the current industrial farming system which more and more destroys the cultural identity of rural North America. He introduced Spelt to the North American market and founded Ontar-Bio which then became Organic Meadow Co-operative, the largest organic dairy processor in Canada. In 1992 he started the first Cow Share program for raw milk in Canada. In 1995 he founded Symphony in the Barn and conducted symphonies, operas and concertos with world renowned artists.
In 2006 his farm was raided by 25 armed officers, after being arrested he was charged with 19 offences for breaking the current health and milk laws. In 2010 after defending himself without a lawyer against an army of Government lawyers he was acquitted of all charges. As a free man he is now spearheading Cow Share Canada. He keeps challenging the entire public food politics of government and policy makers in regards to raw milk.