Magnesium Booster

 Magnesium Booster

Magnesium is an electrolyte which gives energy to our body.  Our electrolytes work together with another as partners.  Calcium is the partner to magnesium.  This was a reel on Facebook.  I thought to myself, okay the ingredients are foodstuff and nothing medicinal, so give it a try.  Keeping my body in shape has been a lifelong goal with nutrition and exercise.   I ground the almonds quite fine before I added the pumpkin seeds and sesame seeds and the tablespoon of cocoa. The secret to the formula is to grind the almonds to a powder but be careful before you have ground it to almond butter.  The recipe yields 10 ounces.   Use a teaspoon on your morning coffee, yogurt, or fruit. Enjoy!

Cauliflower Pizza Crust

Cauliflower Pizza Crust

This easy crust recipe is gluten-free and vegan.
Ingredients:

1 Large head of organic Cauliflower
3/4 cup of ground almonds
1 1/2 Tbsp dried oregano
Himalayan salt and pepper to taste
1/4 cup chia seeds
3/4 cup water

Directions:
Preheat your oven to 400F.

Wash your cauliflower or soak it in a cleaning solution to get rid of dirt, bacteria, and pesticides.

Measure out your seeds and rinse them using a fine-mesh strainer.

Soak your chia seeds in water and place the mixture in your fridge 20 minutes before use.

Rinse the cauliflower and pat it dry.

Chop the cauliflower into medium-sized chunks and pulse in a blender until it is a fine rice-like texture.

Measure 3 cups of the cauliflower and pour into a large bowl.

Add the seasoning and almonds and stir until combined.

Make a hole in the center of the mixture and add the soaked chia.

Use your hands to mix the dough and shape it into a ball. Note that the dough will be more sticky and less firm than traditional dough.

Place the dough on a well-oiled baking pan and press it down until the entire pan is covered, leaving a ridge around the rim.

Bake for 25 minutes or until golden brown.

Cover the crust with tomato sauce and pizza toppings. Bake for 5-10 minutes, let it cool, and enjoy.

Basic Marzipan

Basic Marzipan 

This is a great all-purpose marzipan recipe for dipping in chocolate, using in recipes, or forming figurines. Using this as a base, you can color, flavor, or form marzipan into many different candies or decorations. If you're simply looking to eat the marzipan, cutting it into squares is the easiest way to serve it.

Ingredients:

2 cups granulated sugar
2/3 cup water
1/8 tsp cream of tartar
4 cups ground almonds (or almond meal)
2 egg whites
Powdered sugar for dusting

*

Directions:
1. Prepare a workspace by sprinkling powdered sugar over a marble slab, wooden cutting board, or large baking sheet. Fill your sink or a large bowl with cold water.
2. Place the sugar and 2/3 cup water in a large heavy saucepan and heat gently, stirring, until the sugar dissolves.
3. Add the cream of tartar and turn up the heat. Bring to a boil and cover, boiling, for 3 minutes.
4. Uncover and boil until the temperature reaches soft-ball stage, 240 degrees on a candy thermometer.
5. Place the bottom of the saucepan in the cold water you’ve prepared, stirring the sugar mixture constantly until it becomes thick and creamy.

6. Stir in the ground almonds and the egg whites, the place back over low heat and stir for 2 minutes more until the mixture is thick. 

7. Spoon the marzipan onto your prepared work surface, and turn it with a metal spatula until it cools down enough to touch. 

8. Coat your hands in powdered sugar and begin to knead the marzipan, working it until it is smooth and pliant. 

9. Your marzipan can now be used immediately or stored by wrapping it in plastic wrap and keeping it in an airtight container.