Delicious, Healthy, Fun….recipes for back to school.
Our annual healing retreat for families with kids with special needs at Hacienda del Sol Resort ended on July 27th... Families and volunteers fly in from around the country to participate!
Healing Programs offered by Integrative Touch for Kids (ITK) are based on ITK’s “Health-Caring” model. “Health-Caring” provides an extension of care that focuses on the individual’s mind, body, spirit and community connections through integrative healing therapies and on-going education and support. Children and family members gain access to a large spectrum of therapies that can complement current western medical care.
Education is not preparation for life…education is life itself!
Having learned so much this week, we wanted to share some of our knowledge and healthy eating recipes with you.
Glutens; Because wheat is everywhere in our American diet, going gluten free will mean giving up most breads, crackers, conventional pastas and much more. Whenever you give up whole categories of food you’re used to eating, you run the risk of losing nutrients.
The basis of a gluten free diet should be natural foods, lean meats, fruits and vegetables and low fat dairy products. Grains that do not have gluten are quinoa and amaranth, more and more products are made with these grains. Going gluten free alone will not cause weight loss; many gluten free products are carb laden such as bagels, pretzels and baked goods. Quality, quantity and balance are what matters most. Exercise is important to any healthy lifestyle, walk, run or dance…just keep moving.
Here are three healthy snack recipes from our pastry chef Marcos Castro. These delicious recipes were a big hit with kids and adults.
Coconut Date Cookies
Dates 1 cup
Rolled Oats ¼ cup
Coconut flakes ½ cup
Baking powder 1 teaspoon
Vanilla extract 1 teaspoon
Brown sugar 1/2 cup
Olive oil 1 tablespoon
Coconut milk ¼ cup (substitute with any milk)
Place dates and one cup of water in a sauce pan and bring to a boil. Drain and puree dates. In a mixing bowl blend together oats, coconut flakes,baking powder, vanilla extract, brown sugar into a bowl and mix together. Add olive oil, coconut milk, and date puree until fully incorporated. Chill in refrigerator for one hour. Scoop 1oz. of cookie mixture unto a non stick cookie pan and bake at 325 for 8-10 minutes. Makes 12 cookies
Homemade Chocolate Pudding
Sugar ¼ cup
Dark chocolate 3 oz
Cornstarch 2 tablespoons
Organic milk 2 cups
Mix one cup of milk with cornstarch and stir until fully dissolved. Heat the remainder of the milk with the sugar in a sauce pan until sugar dissolves, add chocolate and stir until fully melted. Mix in cornstarch milk mixture, cook until it begins to thicken (stirring constantly). Remove from heat and pour into a bowl or individual serving dish, and chill for 2-4 hours. For an even healthier version add 1ripe banana and ½ ripe avocado puree and blend with pudding mixture while hot, then chill. Makes 2 ½ cups
Raw pumpkin seeds 1/3 cup
Raw sunflower seeds 1/3 cup
Sesame seeds 1/3 cup Rolled Oats
2 cupsGround Cinnamon
1 teaspoon Maple syrup
3 tablespoonsCoconut oil
3 tablespoons Vanilla extract
1/4 cup Cacao Nibs ¼ cupDried cranberries or apricots ¼ cup
Mix together all of the ingredients and bake at 350 for 10-15 minutes. Store in an air tight container and serve with yogurt, pudding or your favorite ice cream.