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Parsnip Latkes

Parsnip Latkes Recipe photo
Parsnip Latkes Recipe
photo by recipe author

Servings: 4
Preparation Time: 15 minutes

  • 2 large pasture eggs (or 3 small)
  • 4 cups grated peeled parsnips
  • 2 green onions, sliced (all of the whites and light green parts)
  • 1 heaping tablespoon of the greens (scallions), sliced
  • 1/4 – 1/2 teaspoon garlic powder
  • salt and pepper
  • 1-2 tablespoon expeller press coconut oil (no coconut taste), for the pan

Whisk the eggs in a large bowl.

Add the parsnips, onions, scallions, and seasonings to the bowl of eggs and mix well.

Place coconut oil in a skillet and heat over med-high

Place about 1/3 cup of mixture into pan (about 3 fill fit at a time) and pat down to form a pancake.

Cook until brown and flip to brown the other side. You want them to be crisp on the outside, but still soft on the inside.

Recipe submitted by Kate, Highlands Ranch, CO

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Dairy Free Chocolate Truffle Pie

Dairy Free Chocolate Truffle Pie Recipe photo
Dairy Free Chocolate Truffle Pie Recipe
photo by recipe author

Servings: 10
Preparation Time: 4 hours

Bring water and honey to a boil; add cocoa and salt. Stir until smooth. This ‘blooms’ the cocoa, bringing out the flavor.

Pour this into a blender or food processor. Add the avocado pulp, coconut oil and vanilla. Blend or process until smooth. Pour into the pie crust.

Chill in the refrigerator 4 hours or until firm. Let stand at room temperature for 10-30 minutes before serving to soften slightly.

*For a gluten free crust, use this recipe.

Recipe submitted by Rhonda, South Jordan, UT

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Ginger Peach Ice Cream with Chocolate Fudge Nuggets

Ginger Peach Ice Cream with Chocolate Fudge Nuggets Recipe photo
Ginger Peach Ice Cream with Chocolate Fudge Nuggets Recipe
photo by recipe author

Servings: 4
Preparation Time: 15 minutes

Be sure to soak your cashews. This will soften them, which in return will help them blend nice and creamy. After soaking, drain and rinse well.

Put all ingredients into the blender and blend for 3-5 minutes. Process till nice and creamy.

If you have an ice cream maker, after the mixture is blended, chill for about 1 hour in the freezer and then pour into your ice cream maker and follow the manufacturer’s instructions.

If you don’t have an ice cream maker, pour into a container and place in the freezer. Be sure to stir it a few times an hour until frozen.

You can also pour it into ice-cube trays and freeze. For serving just pop the ice cubes out and using your blender, blend until it is a soft serve ice cream.

It is best to take the ice cream out of the freezer for about 10 minutes ahead of time so it can have a chance to soften. Did you know that softer ice cream has more flavor than hard, frozen ice cream? Test it for yourself.

Recipe submitted by Amie Sue, Hood River, OR

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Coconut Brownie Bites

Coconut Brownie Bites Recipe photo
Coconut Brownie Bites Recipe
photo by recipe author

Servings: 18
Preparation Time: 15 minutes

Pour the coconut into a food processor and blend until small pieces are produced.

Add all of the remaining ingredients and blend well.

Using a small cookie scoop, place each bite onto dehydrator sheets. Dehydrate at 125 for 2-4 hours depending on how soft you want them.

Oven option: Set temp to lowest possible setting or use dehydrator setting. Bake for 1-2 hours depending on heat setting.

Recipe submitted by Kate, Highlands Ranch, CO

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Easy Mango Blackberry Swirl Ice Cream Pie

Easy Mango Blackberry Swirl Ice Cream Pie Recipe photo
Easy Mango Blackberry Swirl Ice Cream Pie Recipe
photo by recipe author

Servings: 4 – 8 slices
Preparation Time: 1 hour or more

Crust:

  • 1/3 cup egg whites (about 3 eggs)
  • 1/3 teaspoon salt
  • 1/3 cup whole brown sugar
  • 1 1/2 cups coconut flakes, toasted

Blackberry Sauce:

  • 3 cups fresh or frozen blackberries
  • 3-5 tablespoons whole brown sugar or raw honey
  • 1 tablespoon arrowroot powder
  • pinch of salt

Mango Frozen Kefir:

  • 2 cups pureed mango
  • 1 1/2 cups kefir (you can use regular coconut milk* or coconut kefir for a dairy-free option!)
  • 2-4 tablespoon raw honey, if needed
  • 2 or 3 egg yolks (leftover over from the meringue pie)
  • pinch of salt

Crust:

Preheat the oven to 350 F. Lightly rub coconut oil on a non-glass pie pan. Beat egg whites until frothy (I used my lovely KitchenAid mixture). Add sugar and the salt. Beat on high until stiff. Fold in toasted coconut flakes. Spread the mixture over the bottom and sides as evenly as possible. Be sure to get up the sides well. Bake for 15 to 25 minutes and watch it towards the end to make sure the crust doesn’t get too brown. When crust is golden brown, remove from the oven and allow the crust to cool completely.

Blackberry Sauce:

Put everything in a blender and give it a whirl until smooth. Pour into a small pot and bring to a simmer over low medium heat. Simmer until it thickens slightly, about 5-10 minutes. Set it aside and allow it to cool. Stir a few times while it is cooling to prevent it from getting jelly-like.

Mango Frozen Kefir:

Put everything in a blender and let it whirl until smooth. Pour mixture into your ice cream machine maker and follow the maker’s instructions. When done, scoop out about half the frozen kefir and spread evenly on the coconut meringue crust. Swirl some of the blackberry sauce on top. Spread the rest of the frozen kefir on top of the sauce and swirl in more blackberry sauce. Take care not to over mix it or it won’t have that pretty swirling look when you cut the pie into pieces! Cover the beautiful ice cream pie with plastic wrap and foil. Put it in the coldest section of your freezer and freeze until very hard.

Use the extra blackberry sauce to decorate the plate or simply drizzle it on top of the pie.

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe submitted by Marillyn, Britt, IA

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Gluten Free Salmon Pie

Gluten Free Salmon Pie Recipe photo
Gluten Free Salmon Pie Recipe
photo by recipe author

Servings: 6
Preparation Time: 10 minutes

This is a quick and easy recipe. Make your Gluten Free Flour Mix up ahead to have handy and it’s a snap to make! It is great as a main dish served with peas and a side salad or as a brunch item served with new potatoes and tomatoes.

  • 1/2 cup gluten free flour blend* (see recipe below)
  • 1 tablespoon coconut flour
  • 1 teaspoon basil
  • 1/2 teaspoon fresh ground pepper corns
  • 1/4 teaspoon salt
  • 5 eggs
  • 3 tablespoons melted coconut oil
  • 1/2 can wild salmon
  • 1/2 cup cheese
  • 2 green onions

Preheat oven to 350 degrees F.

Mix the dry ingredients well, stir in the eggs and oil. Pour into a greased pie plate. Top with salmon, cheese and green onion. Bake at 350 for 30 minutes or until set. In the summer time I separate the mix into 2 pie plates and bake only 20 minutes so I don’t heat up the kitchen.

* Gluten Free Flour Mix

  • 2 cups brown rice flour (or 1 cup brown, 1 cup white)
  • 2/3 cup tapioca flour
  • 1/3 cup potato starch

Recipe submitted by Linda, Woodland, WA

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Sensational Banana Strawberry Smoothie

Sensational Banana Strawberry Smoothie Recipe photo
Sensational Banana Strawberry Smoothie Recipe
photo by recipe author

Servings: 1
Preparation Time: 5 minutes

  • 3 small frozen bananas
  • 1-2 medium strawberries plus one additional strawberry for decoration, optional
  • 1 1/4 cups of milk
  • 1 raw egg yoke
  • 1 tablespoon coconut oil, melted

Chop bananas and strawberries and put them in the blender. Pour the milk, and egg yoke in. Right before you start blending pour in the coconut oil. Blend until smooth. Pour into glass and garnish with the extra strawberry if desired and enjoy!

Recipe submitted by Anita, West Chester, OH

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Coconut Cinnamon Sticky Rice

Coconut Cinnamon Sticky Rice Recipe photo
Coconut Cinnamon Sticky Rice Recipe
photo by recipe author

Servings: 5-6
Preparation Time: 2 minutes plus cooking

Recipe: Use the amount of water for rice according to directions for stovetop or rice cooker. Typically it’s 1 inch more water than rice for a rice cooker.

Mix salt, cinnamon and coconut cream concentrate into rice and water BEFORE cooking.

For fluffier, stickier rice, add an extra cup water before cooking.

The coconut and cinnamon add a wonderful aromatic flavor that goes great with stir fry or curry.

Substitute brown jasmine rice or wild rice for a different option. The photo shows a serving of the recipe made with half brown jasmine rice (1 cup) and half wild rice blend (1 cup.).

Recipe submitted by Jeff, Eagle, ID

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