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Conscious Eating Group Workshop
When:
Sunday April 27th & Sunday May 4th
12:00pm - 2:00pm
Where:
Soma Vida Garden Studio
1210 Rosewood Avenue, Austin TX 78702
$75 per person (includes both Sunday sessions)
Limited space available
Conscious Eating Group Workshop
When:
Sunday April 27th & Sunday May 4th
12:00pm - 2:00pm
Where:
Soma Vida Garden Studio
1210 Rosewood Avenue, Austin TX 78702
$75 per person (includes both Sunday sessions)
Limited space available
Success Stories of the Week:
Congrats Barry, Angie, Timea, and Tommy on your success!
Congrats Barry, Angie, Timea, and Tommy on your success!
Recipe of the Week:
Easter Samoas
Let's not fool ourselves, these still have sugar, but they are a healthier alternative to the Girl Scout version. No offense to you, awesome Girl Scouts out there!
Cookie Ingredients:
2 cups almond flour
1/2 cup unsweetened shredded coconut
1/2 tsp baking soda
1/4 cup raw local honey
1 tbsp vanilla extract
1 egg
3 tbsp coconut oil, melted
Directions:
Combine dry ingredients in a food processor. Pulse in wet ingredients until dough forms. Refrigerate dough for 30 minutes. Roll dough between two sheets of parchment paper to 1/4 inch thick. Use a 2-inch cookie cutter to cut out rounds. Use a knife to cut holes in the center if desired. Bake at 350F for 6-8 minutes. Cool cookies completely on a baking sheet.
Topping Ingredients:
1 cup dark chocolate chunks
1 cup coconut sugar
1/4 cup coconut nectar
1/2 cup coconut milk
1/2 cup unsweetened shredded coconut, toasted
Directions:
Melt chocolate over very low heat. Dip base of each cookie into chocolate. Place on parchment paper to set. To make caramel, place coconut sugar, coconut nectar, and coconut milk in a saucepan and bring mixture to a boil. Decrease heat and simmer for 10 minutes, stirring frequently. Remove mixture from heat and stir in toasted coconut. Use a small spoon to drizzle mixture onto cookies. Drizzle additional chocolate over cookies and sprinkle with extra coconut if desired. Place cookies in refrigerator to set, then serve!
Yields 36 cookies
Recipe and photo courtesy of http://www.elanaspantry.
Easter Samoas
Let's not fool ourselves, these still have sugar, but they are a healthier alternative to the Girl Scout version. No offense to you, awesome Girl Scouts out there!
Cookie Ingredients:
2 cups almond flour
1/2 cup unsweetened shredded coconut
1/2 tsp baking soda
1/4 cup raw local honey
1 tbsp vanilla extract
1 egg
3 tbsp coconut oil, melted
Directions:
Combine dry ingredients in a food processor. Pulse in wet ingredients until dough forms. Refrigerate dough for 30 minutes. Roll dough between two sheets of parchment paper to 1/4 inch thick. Use a 2-inch cookie cutter to cut out rounds. Use a knife to cut holes in the center if desired. Bake at 350F for 6-8 minutes. Cool cookies completely on a baking sheet.
Topping Ingredients:
1 cup dark chocolate chunks
1 cup coconut sugar
1/4 cup coconut nectar
1/2 cup coconut milk
1/2 cup unsweetened shredded coconut, toasted
Directions:
Melt chocolate over very low heat. Dip base of each cookie into chocolate. Place on parchment paper to set. To make caramel, place coconut sugar, coconut nectar, and coconut milk in a saucepan and bring mixture to a boil. Decrease heat and simmer for 10 minutes, stirring frequently. Remove mixture from heat and stir in toasted coconut. Use a small spoon to drizzle mixture onto cookies. Drizzle additional chocolate over cookies and sprinkle with extra coconut if desired. Place cookies in refrigerator to set, then serve!
Yields 36 cookies
Recipe and photo courtesy of http://www.elanaspantry.
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