How To Make Organic Raw Brownies Recipe ~ Raw, Vegan, Paleo, Gluten-Free

hi I'm Dana with Whole Health Dana calm and today I'm going to teach you how to make super easy raw brownies in less than five minutes so the first thing that you're going to need is one cup of walnuts and you're just going to put them in your food processor try to look for organic and raw walnuts if you have them available to you in them we're just going to put them on our food processor and write them if up into like a flower it's only going to take about 15 or 20 seconds and it'll look something like that when you are finished okay so next we're going to want to add in dates you're going to need eight to ten fairly decent sized medjool dates and if your dates are hard Michael might often get hard because once I open the package I put them in the refrigerator what you're going to do is you're going to heat up some hot water and you're going to put them in the bowl with your dates I've already done that that's why mine are so soft and you're going to let them sit for about five minutes and that'll make your dates moist and soft again and so you're just going to take out the pit and throw them in your food processor and you're going to do that for all eight to ten make sure you get the pits out after you have all of your dates in and I use ten you need half of a cup of cacao powder this is the one that I usually purchase and I prefer to use kakao / coco just force nutritional value it has some good dietary fiber plus iron and magnesium and then you're going to need just a pinch of salt now to me a pinch of salt means about an eighth of a teaspoon so now once we have all of that in our food processor we're just going to pulse it until it is completely combined and makes a sticky brownie like substance okay so I post that for about 20 times and I guess I should be more clear what I mean when I say that it should be a sticky substance it's not going to be sticky right now like you can see it's crumbly and comes apart there but what you are going to be able to see is when you dip your hand in there and you squeeze it together it will pull together you can form it into a ball okay so once you have the proper consistency you have a couple of options first off you can add some stuff to it you could add some almond slivers if you would like almonds in it you can also add some cacao nibs they are the same cacao that you put in there but they are in a little form that's more like a chocolate chip now and so you can add those in stir them in in them what you're going to do is you you can form them into balls if you want like little brownie bites you could press them into like a silicone mold if you wanted something that was perfectly shaped or in our case today what we're going to do is we are going to press them in to a a tray I just say you're going to pour it on to whatever your surface is and then you're just going to press it flat you can use your hands you can use the backside of a spatula okay so once you have it all Preston it looks something like that and now you can just put it in the refrigerator even the freezer if you wanted to speed it up they're great they're easy they're raw they're gluten-free their paleo they're fabulous so I hope you have enjoyed this episode of whole health data and how to make raw brownies if you would like a printable copy of this recipe visit my website at wwlp.com and if you would like to follow me on social media check out the links that are below I thank you for joining me today and we'll see you next time .

Video Description:

These brownies are a great healthy alternative to an unhealthy dessert. There are raw, vegan, paleo, grain free, gluten free and fabulous!

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Sticky Portuguese Low Carb / Paleo Chicken Wings

today I'm going to show you to make these really easy sticky Portuguese chicken wings they're low-carb and there's also a paleo option okay so here's what I used the original recipe just called for 12 to 14 chicken wings it didn't specify a weight the package that I found in the store was one and a half kilos which is about three point three pounds and they're quite large as you can see so there's only actually nine here but it's a lot of chicken they're very big so that's what I'm using and now you're going to need olive oil I'm using or you could use coconut oil idea if you prefer you need two teaspoons for the marinade and extra for frying if you're going to fry them now also for the marinade two cloves or two teaspoons of garlic minced the zest of one lemon and the juice of half of that lemon two teaspoons of tomato paste then we need 2/3 of a teaspoon ground coriander seeds I won't look at whole seeds so I'm going to have to grind those myself 2/3 TSP of onion powder one and a half tablespoons of you could use coconut aminos or tamari if you want a paleo I'm using soy sauce and then 2/3 of a teaspoon of salt ok so if you haven't already washed the chicken wings and Pat them dry with paper towels I've already done that and then we're gonna need a large mixing bowl to mix together the marinade ingredients so I happen to have this little handy dandy a little it's like a little grater really for zesting the lemon you can also purchase lemon zest in some areas already in a dry seasoning mix if you have that that's fine too you don't want to get too far into the white bits those are a little bit bitter you just want the top part the yellow and do the whole so that's how much as you can see I got off of there Oh about a tablespoon and a half or so I'd say now we just need half that lemon juice so I'm just using one of these little hand juicers so now in our mixing bowl we're just gonna mix the marinade ingredients so then again is two cloves or about two teaspoons if you're using the Jarrah stuff like I am minced garlic next we'll add the zest of the lemon and the juice of that half the lemon next is two teaspoons of tomato paste now I'm using one of these packets that has actually two tablespoons in I'm just gonna I it up about two tablespoons of it that's pretty good next we'll add the onion powder and the ground coriander so next is the coconut aminos or tamari or in this case soy sauce and it's one and a half tablespoons and then I'm using olive oil at the end here it's two teaspoons or you could use melted coconut oil or ghee one last was the two-thirds teaspoon of sea salt and I'm gonna mix all that together really well so now we're just gonna add all the chicken wings to it and really move them and rub them around in there to make sure each one gets coated in that seasoning so dudes a pretty big like I said so I'm just gonna keep sort of tossing them around my hand and then mixing them against each other so that seasoning gets everywhere as much as possible so I got em all mixed together really well now I've covered it in plastic wrap because I'm gonna put this in the refrigerator just sweat marinades for maybe at least an hour if you've got time to do that I recommend it if not you can move on to the next step now okay so that's been marinating for an hours I've just pulled those out of the fridge also I've got this large roasting pan that I'm using just in cases in the excess grease I want to have some on the pan but you want one big enough to fit the chicken wings and of course you can line it with foil and spray it with oil you can use a rack if you've got one I've just put some baking paper in here also I've had the oven preheating for about 10 minutes now I'm 190 to 200 Celsius should do it or 380 to about 395 Fahrenheit somewhere in there so I'm just gonna take these now and just put them in the pan try not to have it too close to you and when a little space between them so they can get a little crispy hopefully smelling this smells really good see I'm laying them in there and I want to keep the skin side up to hopefully get crispy so there you can see I've tried not to overcrowd them any more than necessary what I'm gonna do with what's left of this is you can just use a brush or you can just spoon and pour it on whatever works for you I'm just going to go ahead and put the excess right on the chicken so now I'm just gonna pop those in that preheated oven for about 35 to 40 minutes music went in for 40 minutes and looking golden-brown and delicious so there they are sticky Portuguese chicken wings I do hope you enjoy them I'm serving them today with my homemade coleslaw which I've shared on the recipe channel before I'll see if I can link to that for you you .

Video Description:

From: eatdrinkpaleo.com.au
Makes: 3-4 serves of wings

I chose to bake these spicy paleo chicken wings 35-40 minutes at 190-200°C / 380-395°F, as suggested by the author. Instructions below tell you how to fry them, if preferred. The ingredients are for those wanting it Paleo, and my substitutions.

Ingredients
• 12-14 chicken wings (I had 1.5 kg/3.3 lb)
• coconut oil or ghee for cooking (I used olive oil)
For the marinade
• 2 large cloves garlic, grated/minced
• Zest of 1 lemon
• Juice of ½ lemon
• 2 teaspoons tomato paste
• ⅔ teaspoon ground coriander seeds
• ⅔ teaspoon onion powder
• 1½ tablespoon coconut aminos or Tamari (I used soy sauce)
• 2 teaspoons melted coconut oil (I used olive oil)
• ⅔ teaspoon sea salt

Instructions
1. Wash and pat dry the chicken wings.
2. Combine marinade ingredients in a large mixing bowl. Add chicken wings and mix through with your hands, coating each wing thoroughly with the mixture. Ideally, leave to marinate for about an hour. Otherwise, get to cooking.
3. Heat a tablespoon of coconut oil or some ghee in a large frying pan to medium hot. Place chicken wings skin side up first. Don't overcrowd the pan as we don't want to stew them. Cook on medium heat for six minutes. After about two minutes of cooking, cover the pan with a lid.
4. After six minutes, turn the wings over and add a little more oil if needed. Once again, cook uncovered for about two minutes and then with a lid on for about four minutes. Covering the pan with a lid provides a little steaming environment, which keeps the wings nice and soft. Make sure the heat is not too high as we don't want to burn the wings.
5. Serve with some greens and extra lemon on the side.

Nutritional Stats:
The author called for 12-14 wings - but sometimes wings are huge and sometimes they’re smaller. I happened to find a package that weighed 1.5 kg (3.3 lb) but only had 9 wings, as they are huge. You may get a different number depending on size. The original recipe didn’t include nutritional stats, so my estimate using what I used is as follows, divided by both 3 and 4 serves.

Recipe divided by 3 serves, each has: 1090 calories, 49.8g fat, 12g sat fat, 9.3g carbs, 4g fiber, 146.1g protein.

Recipe divided by 4 serves, each has: 817 calories, 37.3g fat, 9g sat fat, 7g carbs, 3g fiber, 109.6g protein.

Mushroom Hungarian soup keto low carb paleo version

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Video Description:

Hungarian mushroom soup paleo keto low carb version

How to cook cabbage vegetable soup. Paleo and gluten free.

today we're going to be making vegetable cabbage soup and you can add beef to this if you want which I do but my girlfriend doesn't eat beef so I make a vegetarian and make a beef on the side this is just something I made up this whole recipe so here's what you're going to need one head of cabbage garlic carrots I don't really have measurements i'll just do whatever there's some carrots ask some Yukon yellow potatoes I like to use yellow onions poblano peppers some roma tomatoes I like to use butter always use grass-fed butter you can use whatever you want you can use olive oil whatever I like to taste the butter and I like grass-fed butter I said it's better for you if that's true but whatever salt beef broth some tomato juice here we have time which is a key ingredient crushed red pepper and some parsley so got some butter in the pan I keep this on like a medium to high sort of heat as medium about that much butter it's a big old chunk of it everything I make try to do healthy stuff I like to work out a lot and eat right now you might be looking at this big pool of melted butter and think I can I'm a complete dumbass for saying that but this is going to feed me and my girlfriend for a whole week it'll Bart probably about 14 or 15 bowls where the soup so it's not a whole lot of butter per serving when you break it down like that then we like to eat everything pretty natural so here comes you give those a nice stir you let those sweat down nice and caramelize there so as you can see these onions are cooking for a few minutes now getting nice and soft in that butter so now I'm gonna add in the garlic I love garlic so use a shitload of it this is probably I don't even know like 12 cloves all right so we got the onions and garlic cooking here the next ingredient I'm gonna add in is some carrots now I don't like a whole ton of carrots in my soup I like carrots with just too much overwhelms the flavor in my opinion I usually get it in there to where it looks about like that right so that onion carrot and garlic has been cooking down nicely so what I have next is the poblano pepper and you can use whatever kind of pepper you want here he's a bell pepper you don't even have to use pepper if you don't want but poblano peppers are my favorite and nary there's about two pretty small poblano peppers finely chopped just stir that in the mixture there all right next I'm gonna add in the chopper roma tomatoes a little deranged so stir this up all right so bottle that cooking here time to add in the potatoes I use these nice beautiful yellow Yukon potatoes I would definitely recommend those you can use what I always say you use whatever you want you could use red potatoes but these are the best kind of a nice like little bite-sized potions so now I'm going to do them a stir these bad boys in there put some yellow green red orange okay now here's the part I pretty much got most of the stuff chopped up here now what I'm going to do crank up the heat on high I'm to start at NEX more add in this tomato juice now and add the rest of this beef broth stir it up so now this is all heating up when i add in the star of the show the cabbage you can see it some of you might not know how to cut a cabbage not to fear I'm going to show you how a real quick right here get it in there cut that bugger off and what I do now like I said I'm not a professional chef I just kind of taught myself all this cut it in the force I kind of find this little knob of right here and I kind of scoop cut it out like that throw that in the group garbage and then I just kind of cut it in this kind of fashion cabbage cabbage is really good for you low in carbohydrates high in fiber and then I kind of the way I wanted to go into the soup is kind of like these long little skinny strands like this so that's generally how I try to cut it and appear like a ridiculous amount of cabbage first but once it cooks down he comes out nicely so here comes that in there all this cabbage is going to bring the temperature down I'm going to stir this up making a mess Oh okay so it's been about five minutes or so and as you can see this cow that just cooked down a little bit now as I move my spoon through this I can see that it's pretty damn thick a little thicker than I'd like it to be so all I'm going to do here is add about eight ounces of water boy full them is going to add this in and I find that it's always safe to add two little than too much so to start with eight and if I need more I can add more so now that I got that in them a stir it so now I like the way my spoons of it through this a lot more already so now I'm going to add my spices this is the key to making this tastes good mersing the add salt and I'm just gonna kind of no no put that much in there whatever that is kind of kind of add these to your liking I like stuff salty next time a crushed red pepper you can add black pepper if you want I just prefer crust red I'm just going to add about that much my girlfriend and I like stuff spicy so about that much we'll stir that in this is a secret the key is time and with this I kind of just eyeball it it's pretty strong so you want to be careful not to put too much but hey like a chunk like that and kind of sprinkle it over see kind of looks like that on top cry out a little bit more about half that amount this time there you go sprinkle it in and that's probably about good for that even though it's my favorite ingredient in there I've definitely done this before put too much time in and kind of ruined it some Italian parsley dried parsley if you had fresh parsley be even better but I don't that just takes up too much time I do about the same amount of parsley about half as much as time put in there stir it up I almost forgot I'm an idiot this has been sitting here the whole time and I totally forgot can of diced tomatoes go ahead and add that in I just added it in as you can see i'm going to reduce the heat now to a medium low and i'm going to let that simmer for an hour this is the most important part you got to let it simmer for an hour but all those flavors come together like i said you want an hour and you want to give it a stir every 10 or 15 minutes just like this this is going to be really good in our ito when I stir just let it go for an hour so I'm going to turn the camera off now for an hour all right so it's been about an hour as you can see everything is done here soup looks amazing nice and thick and just hearty and delicious paleo gluten-free healthy soup super cheap super easy you can do whatever version of it you want hope you enjoy have a wonderful wonderful day .

Video Description:

This is my own recipe for cabbage/vegetable/tomato soup. It's paleo, and gluten free. I think its vegetarian unless you consider beef broth not to be vegetarian. The beef is optional and delicious if you choose to use it.

Easy and Healthy Paleo Banana Bread Recipe

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Video Description:

An Easy and Healthy Paleo Banana Bread recipe brought to you by PurMEDICA Nutritional Science - Www.purmedica.com
Music by: www.bensound.com