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Food-Nutrition-Health Seminar Series - Whole Plant Sweet Sauces

THIS IS THE FIRST POST FOR OUR SEMINAR ON SATURDAY 15 June @10:00am PST

REGISTRATION FOR THIS SEMINAR CLOSES AT 11:00pm PST ON 14 June







Below you will find three incredible sweet sauces with 100% whole foods and spices - Spicy Apricot Ginger - Dark Chocolate - Tart Caramel ... use them as dips for your fruit or as flavorings for your Whole Plant cakes and cookies!



And as if that were not enough! These sauces are also good mood and energy boosters with their powerful impact on our endocrine and digestive systems.


Well, enough with the words - let's get to the sauces! We hope you enjoy creating these in your kitchens!





Here are three recipes I enjoy for creating sweet sauces and during our seminar on Saturday, June 15th we will explore the 'why' behind my ingredient choices, discuss other recipe options and reveal just why these amazing plants are so very important to include in our nutritional routines.


I have included the recipes below with guidance for each step of the process to ensure maximum nutritional availability from our plants.




Apricot Goji Ginger Sauce


1.5 C Goji Berries (dried)

1 C Apricot (dried)

1/4 C Raw Ginger (diced)

2.5 C Orange Juice (with pulp)

1 tsp Cinnamon Spice

1 tsp Vanilla Pod Powder

1/2 tsp Ginger Powder


  • Place all ingredients into a tall jug and cover with hot water

  • Cover to one inch above date level

  • Soak for three hours

  • Blend in the appliance of your choosing

*Add more water if you like a more 'liquidy' sauce



 

Dark Chocolate Sauce


20 Dates (pitted)

2 C Orange Juice

1.5 C Raw Cacao Powder

1/2 Vanilla Pod (fresh and cut into small pieces)

1 tsp Vanilla Powder

1 tsp Cinnamon Powder Optional: orange zest to enhance orange flavor


  • Place all ingredients into a tall jug and cover with hot water

  • Cover to one inch above date level

  • Soak for three hours

  • Blend in the appliance of your choosing

*Add more water if you like a more 'liquidy' sauce




 

Tart Caramel Sauce



20 Dates (pitted)

1/2 C Lemon Juice

1 Vanilla Pod (fresh and cut into small pieces)

1 TBSP Cinnamon Powder

2 tsp Vanilla Powder


  • Place all ingredients into a tall jug and cover with hot water

  • Cover to one inch above date level

  • Soak for three hours

  • Blend in the appliance of your choosing

*Add more water if you like a more 'liquidy' sauce





 





These weekly recipe blog posts provide you the 'how' for creating some good food – join us at our seminar to learn about the 'why' for these ingredients and combinations. We will deep dive into the nutritional components, their impact on our bodies and how it all comes together in helping us to obtain optimal health and longevity.



REGISTRATIONS FOR THIS SEMINAR WILL CLOSE AT 11:00pm PST on 14






Weekly Recipes explored during our seminar on 15 June

Sweet Sauces

(blog publication date Tuesday 14 MAY)

Hot Sauces

(blog publication date Tuesday 21 MAY)

Savory Sauces

(blog publication date Tuesday 28 MAY)

Bean, Grain and Vegetable Toppers

(blog publication date Tuesday 4 JUNE)

Leafy Greens Toppers

(blog publication date Tuesday 11 JUNE)


What is included for those who register for our Saucy Powerhouses Seminar

  • Seminar e-Book (both digital and downloadable formats)

  • Recipes from the blog posts

  • Bonus variations on those recipes - not posted in the blog posts

  • Nutritional Benefits/Nutrient Profile for all ingredients in the recipes

  • Physiological Impact of these nutrients on our health



This seminar offering is a culmination of five recipe blog posts which provided the how of creating nutritiously delicious creations. During our seminar we will do a deep dive into the why of it all -  with the hope of turning our knowledge into wisdom.





REGISTRATIONS FOR THIS SEMINAR WILL CLOSE AT 11:00pm PST on 14 June


 


Be well

Stop.Breathe.Focus.Move.Flow.










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