Peppermint and Ginger: Aid Digestion with Healthier Candy Choices this Holiday Season

Feeling bloated and overall stuffed from this onset of delicious Holidays? Instead of offering a bowl full of treats or candies, pick just two types that aid in digestion: Peppermint and Ginger.

Have a bowl full of these ready for guests to nom on.

Peppermint can help relieve tension headaches, nerve-induced nausea, colonic spasms, gas and other stomach pains. The minty herb's oils also freshen breath! Peppermint is both calming and revitalizing, creating a peace among the storm which some of us may feel this holiday season. Find peppermint candies flavored with natural peppermint oil and dyed with carrot and beet juices from your natural health food store or trader joe's (this is where I bought mine).

Ginger can also help overindulgence, gas and nausea. This spicy herb is an anti-inflammatory, improves circulation, and strengthens immunity. Feeling sluggish after all the heavy food? Try ginger to get your digestive enzymes going and give yourself a mood boost. Ginger chews or crystallized ginger are sold at your local grocery store and on amazon.

Also stock your pantry with fennel seeds to make this fennel tea (full post here). Both peppermint and ginger teas can aid this as well! And are beneficial without the sugar! All the herbs combined can be a great digestive-aiding drink. Also they taste delicious!

I buy my herbs for teas and other creative endeavors from Mountain Rose Herbs.

Rustic Pear Tart

There are some recipes you make simply because someone you love likes it with their bacon.

Not that I don’t love a fruit tart for breakfast. I do! But when I’m working on recipes, I sometimes feel my husband gets the short end of the stick. So this is for you, babe.

This oat crust is hearty and crisp underneath the soft and slightly cinnamon-scented pears. Perfect for Fall! And easy for any gathering or holiday! It's also is great served cold the next day with a hot cup of tea.

This is another of Witty Husband’s favorites, another one being the chocolate chip breakfast rug. He also loves the baked oatmeal here on the blog if you are looking for more gluten-free and dairy-free recipes that gluten&dairy-lovers will enjoy. Recipes the whole table will enjoy!

The oat crust for this pear tart is made solely in a food processor. No need to get any bowls dirty! Here are directions if you don't have a food processor: (1) Grind the oats in a spice/coffee grinder. (2) Stir in the remaining dry ingredients. (3) Using a potato masher, cut coconut oil into the flour ingredients until it becomes gritty like biscuit batter. (4) Add liquid and stir well.

Rustic Pear Tart
2 1/2 cup oats
3 TB chia seeds
2 TB evaporated cane juice sugar
1/2 tsp baking soda
1/4 tsp sea salt
1/2 tsp cinnamon
6 TB coconut oil
3/4 cup liquid + extra for spreading dough *

3-4 Bartlett
1-2 TB Fresh Lemon Juice
2-3 TB evaporated cane juice sugar
1 tsp cinnamon

Directions:
1. Pulse the oats and chia seeds in a food processor until sandy flour texture is achieved.
2. Add sugar, bakind soda, sea salt, and cinnamon. Pulse until incorporated.
3. Add coconut oil until it is incorporated and the mixture may have little clumps. Add liquid and process until dough forms.
4. On a parchment-lined baking sheet, spread dough with a wet spatula (keep spatula wet to prevent dough from sticking to it). Spread dough until it is about 1/3" thick.
5. Slice Bartlett pears (remove stems, core and seeds) and layer all over the crust. Sprinkle with lemon juice, sugar, and cinnamon.
6. Bake in a preheated 375 oven for 35-40 minutes or until edges have browned and pears are soft.
Cool 5-10 minutes before cutting.

Enjoy!

*For the liquid, I've used tea, water, unsweetened almond milk, apple juice and even leftover canned pear juice (from when I canned my own pears).

Musings for November and why you should eat more sauerkraut and cranberry

 

This is a new type of post for me. I've wanted to create a place where I can share findings, musings, news, and deals with you. I mentioned recently on facebook that I coupon for all natural and healthy things (it's a myth that you can't) and I wanted a place to share with you deals that I've found and coupons I'm printing in hopes of a deal. However, I know this isn't everyone's cup of tea so I wanted to keep it short and to one post a month for now.

If you're reading this post, it's most likely you've seen my other work. I love to share - I share recipes, photos, health news, books I'm reading, DIY, and so on. But I mostly only post recipes. It only seems proper that I create a place that I can share findings. Fun or inspiring blog posts I've read. More books I'm reading. Recipes from other people I'm trying. And so on. I also have a request. Because this is new to me, it may seem a little chaotic at first. Please leave comments on what you find helpful here, advice you have, or what content you would to see more of. For now, I will try to keep all this information to one post a month with sections - somewhat like a newsletter. There will be three sections for now (but this also might change): Sweet Finds (from books, magazines, blogs, etc) on interesting articles or books, inspiring pieces, delicious recipes. Sweet Deals listing what I'm buying, coupons I'm printing, and deals I've found. And Sweet News which will detail news that corresponds with my blog, recipes or myself.

Sweet Finds from the World Wide Web (mostly)

*Some inspiring first lines from Court Can Write in honor of NaNoWriMo (I even wrote something that wasn't a recipe for once!) Courtney is the author of one of my favorite books Rethana's Surrender (Legends of the Light-Walkers, #1) .

*An eloquently penned short essay on finding her voice from Megan of Rogue Heart Media. I might just print this out and hang it on my inspirational board!

*Remembering to "make room at your inn" amongst all the holiday chaos by "Rekindling the Family's Christmas Spirit" (from Family Circle Magazine). I also admire that these parents told their children to make their Christmas lists according to "something you want, something you need, something to wear, something to read."

*"Why Creative People Sometimes Make No Sense" by Matthew Schuler

*This Quote as a reminder to face our future without fear

*Snowflake Templates
Big Blue Eyes and I have been working on her alphabet and this week is the letter "S". We found some  printable paper snowflake templates, thanks to fabulesslyfrugal, and after some practice cut out our own.

*Cranberry and Sauerkraut
I've been re-reading/perusing Living Beauty Detox Program: The Revolutionary Diet for Each and Every Season of a Woman's Life by Ann Louise Gittleman and the importance of eating raw sauerkraut (I buy Bubbie's from my natural health food store) and incorporating more cranberry into my diet. According to the author, raw sauerkraut is essential to increasing "the beneficial L. plantarum bacteria, a powerful probiotic that destroys many toxic strains of bacteria and parasites in the gastrointestinal tract" (page 68-69). Bubbie's website states that sailors used to keep sauerkraut on board to prevent scurvy because it was rich in Vitamin C. Sauerkraut is also high in fiber, iron and calcium and can also prevent against colon cancer. I've been eating sauerkraut with my garlic eggs in the morning or whatever lunch I'm having (and *gasp* sometimes as a late-night snack).
Cranberry has also made a more prominent spotlight in my diet as of late. Ann Louise Gittleman states that it can help to detoxify the liver and cleanse the lymphatic system. It can help cellulite to disappear and jumpstart a stagnant lymphatic system thanks to some marvelous digestive enzymes. If you are thinking of a detox, help rid your body of waste by simply incorporating more cranberry into your diet. Stay away from sugar-y juices because that can counteract the greater benefits of cranberry; instead mix a little berry juice into your cranberry for a less bitter taste. 100 Percent Cranberry juice can be found in the natural and organic section at Trader Joes and Fred Meyer (they have an inexpensive and natural store brand Simple Truth). Ann Louise Gittleman suggests starting and ending your day with what she calls a "living beauty elixir" - a cup of cranberry juice with two teaspoons of a green superfood mixture. My fruit salad with fresh cranberry orange dressing (and the post has even more reasons cranberry is amazing) is a great way to add more cranberry, antioxidants, and fiber to your diet. We keep cranberry extract (sold by amazon and mountain rose herbs) in our medicine cabinet to diffuse any viral or bacterial infection we may encounter.
 
Picture below - Enjoying my cranberry juice straight in an old rocks glass perfect for sipping while reading about cranberry’s many benefits from Ann Louise’s book and a page I ripped from Better Homes and Gardens.
 

Sweet Deals

* Amazon

Subscribed (can be canceled at any time) to Seventh Generation Purifying Hand Wash Lavender (Pack of 3). There was a 50% off coupon available that made these $6.06 or just $2 a piece after clipping the coupon and subscribing. If this coupon is not on the purchase page, search for amazon coupons and it might be in personal care. This a great price for all natural pump hand soaps.
Subscribed to Annie Chun's seaweed snacks (one of my toddler’s favorite snacks). These normally go for $1.20-$2 at the store. But with 20% coupon clipped and subscribing, they average 90 - 95 cents depending on how many items you subscribe to. For instance, Amazon usually offers 5% discount unless you subscribe to 5 or more items and then they offer 15% discount. Remember you can order one month and cancel (or postpone) for the next month if need be.
Subscribed to Carlson DHA For Kids. DHA is an important nutrient for children and healthy brain development. This is a new brand for us but I will let you know if our toddler does well with it.  

*Fred Meyer - Also stocking up on chocolate and fun, healthy stocking stuffers. Fred Meyer has lots of organic and fair trade chocolate for $2 a bar (compared to the normal $4 range). Stock up on these (with coupons if available) for easy gifts and treats.

Sweet News

 

Our life (like most everyone's this time of year) has been chaotic. New house woes and other happenings. I hope these next few weeks I can bring you some innovative and heartfelt DIY Christmas crafts along with other new recipes - one of which includes cranberries!

 

Also the end of this month brings my blog's second anniversary! Last year, I posted this recipe in celebration. This year due to Thanksgiving's position on the calendar, I might be postponing our celebration until the first week of December. Keeping in line with tradition, we will celebrate with ginger! It is my favorite sweet root and for which this blog was named. I'm also excited to introduce something else I'm working on that has considerable meaning for me, but for now it will stay a secret.

 

Question of the Day: What food are you most looking forward to making or eating on your Thanksgiving table?

 

 

 {This post may contain some affiliate links. Purchases through these links can help support Sweet Roots. Thank you!}

Autumn Fruit Salad with Fresh Cranberry Orange Dressing

This jeweled salad is sure to impress with its rainbow of color meaning it's rich in antioxidants, high in fiber and soaring in flavor. A great addition to any holiday dinner or brunch!

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Rarely do we ever associate Autumn and Fall produce with the words fresh. Normally we consume this seasonal produce roasted, steamed, blended into hot soups, or sautéed in oil. But this salad really is fresh and invigorating all thanks to the vibrant array of fresh fruit available in Autumn.

Because we so often want to warm our bodies with hot liquids, a cold or room-temperature salad may not seem appealing but once you catch a whiff of this majesty, you'll change your mind. Forget about cold fingers! The ginger and cinnamon in the dressing spice it up and aid your body's circulation. My tummy felt surprisingly warm after eating this and I couldn't wait to have a second serving with dinner.

The fresh Cranberry Orange Dressing can be doubled and half saved for a green salad. It's very yummy and I plan on making some in the future to have on a big plate of greens (maybe minus the vanilla bean). Feel free to double the spices if you want it spicier!

We keep cranberry extract in our health cabinet throughout the year but you can often find me taking it through these cold months. Cranberry is a natural antibiotic and it helps to prevent urinary tract infections, stomach ulcers, gum disease, heart disease, sinus infection, and hypertension. The berries are high in Vitamin C, antioxidants, and fiber. Also they lend to an incredible looking salad dressing as pictured below.

 

This salad also seems to be just as good the second day. I would not recommend leaving it longer as the fruit will brown and loose texture, flavor and antioxidants.

It was spectacular having this array of fresh fruit on my marble cutting board yesterday morning!

 

 

 

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If you have a mandolin slice like this one, you can slice all the persimmon, apple, and pear horizontally and make a very pretty layered salad.

The directions make the recipe look lengthy but I'm just be thorough in how to cut everything so less mess on your hands. This is actually one of the easiest fruit salads I've prepared.

Autumn Fruit Salad
2 Persimmons
1 Bartlett pear, ripe but not squishy
1 large granny smith apple
1 pomegranate
1/2 cup chopped and lightly toasted hazelnuts, optional
Juice of half lemon

Fresh Cranberry Orange Dressing
1 1/2 cup fresh cranberries
1 orange, peeled
1/4 tsp ground ginger or 1 inch chunk of fresh ginger, minced (I've used garlic press)
1/2 tsp cinnamon
seeds from 1/2 vanilla bean
2 glugs of maple syrup

1. Blend all ingredients in a high powered blender (I used my vitamix).
1. Rip the stem from persimmons by prying fingers under the leaves (if ripe they will pop off very nicely). Cut into quarters and slice those in half.
2. Combine 1 1/2 cup water and the lemon juice in a medium size bowl. Core, slice and then chop segments of the pear and apple and put in lemon water to prevent browning.
3. Slice pomegranate in half. Take a large bowl and hold your pomegranate cut-side-down in your hand over the bowl. Take a wooden spoon and whack the pomegranate so seeds will fall into the bowl. This is pretty mess-free and easy way of removing the seeds compared to other ways. You may need to peel back a little bit of the skin to remove all of them but not much.
4. Layer everything in a short bowl (or glass pie plate as I've used). Top with dressing and hazelnuts. Serve!

Find me and this recipe on pinterest.

I've really enjoyed this salad and I hope you do too, my sweet readers! Great with a cup of tea and a good conversation!

Spiced Caramel Pumpkin Butter (Paleo friendly, vegan, gluten-free, and refined sugar-free)

Happy Autumn, my fellow sweet readers!

Today we have a recipe that celebrates Fall wonderfully. Made in your slow cooker so you can delight in the spices all day long!

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This idea came to me last year when I thought it would be great to sweeten pumpkin butter solely with dates. And then my lovely neighbor Pattie (mentioned here and here) shared a caramel pumpkin butter recipe made in the slow cooker by the blog Inspired by Family found via Babble. From then on, I knew it was destiny, a spicy and sweet one at that. I knew I needed to make my own healthier version using the aforementioned dates.

Full of spices, yummy pumpkin, and caramel-y dates, this butter makes a great treat for any cold windy day and it's friendly for practically anyone - free of eggs, refined cane sugar (sweetened only with dates and spices), nuts, gluten, grain, and dairy. It's paleo and vegan friendly! It would look lovely in a nut crust as a tart, in a bowl with cut apples and carrots, piled on biscuits, or in jars to give away as friends (it will need refrigeration).

If you're looking to make more of a pumpkin butter instead of caramel-flavored pumpkin butter, use 1 1/2 to 2 cups depending on the sweetness desired.

I'll be updating this recipe in the next week or two using canned pumpkin if anyone is interested. It's a bit of work to peel the pumpkin yourself and I know the holidays don't always permit extra time. Let me know if you would like to know instructions for that!

This is great served with apple slices, carrots, or even banana. In fact, for dessert I dipped a banana in it tonight!

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Spiced Caramel Pumpkin Butter
3 cup dates, pits and stems removed
1 small or medium pumpkin - seeds removed, peeled, and cut into chunks
1 1/2 cup apple juice (for a creamier butter use unsweetened coconut or almond milk)
1 TB cinnamon powder
1/2 tsp allspice
1/4 tsp ginger
1/2 tsp clove spice
Pinch of salt (brings out sweetness)

Directions:
Put all ingredients in slow cooker on high for 4-6 hours or low 7-8 until pumpkin is soft. Using an immersion blender (I used my Cuisinart hand blender) or high speed blender such as a Vitamix (this will make it even smoother). Once cool, refridgerate. Enjoy!

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Question of the Day: What do you love about Autumn?

I love wearing a scarf and boots, running outside in the wind with my Big Blue Eyes, having a great breakfast with Witty Husband, and snuggling up with a good book and a cup of tea. I'm currently enjoying re-reading On Fallen Wings by Jamie McHenry because the third book Wings of my Enemy came out and drinking Dandy Blend brew which is ultra delicious. Although I've put this book The Artful Parent by Jean Van't Hul on my Christmas wish list. There is one other thing I love about Autumn and that's having excuses to stay inside and make one more craft with my daughter. That book looks really inspiring. Any books that you've enjoyed this year? I would love to hear recommendations!