- Living Kitchen Wellness

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#thelivingkitchen cookbook is almost 1! And it’s the perfect holiday gift for your health-loving, cooking-enthusiast friend or family member (or you). ⠀
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If you know someone with cancer this book is a *must* for them. ⠀
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Or, if you’re someone looking for new, inspiring, delicious, nourishing recipes to increase healthspan and prevent disease, this is also for you. Go to link in bio to purchase or find it on @amazon, @indigo, or @barnesandnoble⠀
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Here’s what some of our readers had to say:⠀
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“thank you for making this book. I feel like I got lucky when I researched and chose this one over all others. The tone of the mission suits me, and the layout (e.g. foods for specific side effects) makes me feel like I’m learning something about nutrition along the way. The recipes are great so far! I feel like I’m getting through chemo a lot easier because I have support from my diet. Thank you!”⠀
- lexie levy ⠀
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“I just purchased your recipe book and have to say that it is THE BEST recipe book I have ever seen or owned. I do not have cancer but have eliminated wheat, dairy and sugar from my diet. I am iron deficient and will definitely be making many of your recipes. I have mentioned your book to several people who are going out to buy it! Thank you for producing such a phenomenal cookbook”⠀
- Angela Volza ⠀
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There are many more testimonials but that’s all we could fit here ❤️⠀
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Happy holidays 💕

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The votes are in! All of our taste testers prefer the version of pumpkin pie sweetened with maple syrup (that's the one on the right) over the version made with coconut sugar. BUT, everyone loved the consistency of the egg-free pie (that's the one on the left). So, to sum it up, when the egg-free version is made with maple syrup it tastes just as good as the pumpkin pie with eggs. WIN! .
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Here's the recipe for #paleopumpkinpie with eggs:
1 can pumpkin puree
1/2 cup full fat coconut milk
1/3 cup maple syrup
1 Tbsp pumpkin pie spice
pinch sea salt
3 eggs

For the egg-free version:
replace eggs with 1/4 cup tapioca starch
increase coconut milk to 3/4 cup
sweetener option: you can use 1/3 cup coconut sugar OR maple syrup

If you're in the US, we hope you're having a wonderful #thanksgiving weekend!
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#pumpkin #pumpkinpie #eggfree #eggfreebaking #paleobaking #sugarfreebaking #sugarfreepumpkinpie #maplesyrup #coconutsugar #plantbased #coconutmilk #dairyfreepumpkinpie #veganpumpkinpie #happythanksgiving #thanksgiving2019 #pumpkinpiespice #AIPbaking #AIPrecipe #healthydessert #healthypie #nomnomnom #privatechef #thelivingkitchen #foodblogfeed

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Can you guess what our all time favourite sauce is to always save the day? .
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We don’t always have time to make involved recipes and busy days are exactly when we whip this recipe up. It’s so basic, but so good. We love to drizzle it on salad, grains, or even steamed or roasted veggies.
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1/4 cup tahini
2 Tbsp lemon juice
3 Tbsp extra virgin olive oil
1 clove garlic, minced
1/4 tsp sea salt
Water as needed to thin out .
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Unless you have an authentic traditional tahini that’s thinner and easier to drizzle, you’re most likely dealing with a thicker tahini that turns into more of a paste. Just add 1 Tbsp of water at time and stir, until you get the perfect consistency, the perfect drizzle!
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Where are all our tahini lovers?! .
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#tahini #tahinidressing #israelifood #sesameseeds #sesameseed #simplerecipe #simplerecipes #glutenfreerecipe #veganrecipeshare #foodblogfeed #feedfeed #privatechef #bonappetit #eattherainbow🌈 #plantbased #foodismedicine #quickdinner #quickdinnerideas #easydinnerideas #eatplants #salad #tahinisauce #nomnomnom #paleorecipes #paleorecipe

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☝️Chocolate Coffee Tahini Granola ☝️⠀
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I have three favourite foods in this world: CHOCOLATE, TAHINI, COFFEE (just pretend coffee is a food here, k). So I’m throwing them all together in a Dessert-Meets-Breakfast Granola. I think this may be one of the best creations I’ve ever made..ever💞💞💞⠀
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1 cup almonds, roughly chopped⠀
1 cup pecans, roughly chopped⠀
1 cup pumpkin seeds⠀
2 cup unsweetened coconut flakes⠀
1 cup rolled oats⠀
¼ cup raw cacao powder⠀
⅓ cup ground coffee⠀
1 tsp cinnamon⠀
Pinch of sea salt⠀
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½ cup creamy tahini⠀
¼ cup maple syrup⠀
½ cup coconut oil, butter or avocado oil, melted⠀
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1. Roughly chop or pulse nuts in food processor ⠀
2. Mix all dried ingredients together⠀
3. Whisk wet ingredients in a saucepan on medium heat until combined⠀
4. Pour wet into dry. Mix well.⠀
5. Spread out on baking sheet. Bake at 350 for 30ish min⠀
6. Let sit to harden

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