I have found my favorite vegetable powders...ever. They are made with love in small batches by a family-run company and packaged in miron glass. The CEO of Dr. Cowan's Garden is a holistic physician based in San Francisco. Dr. Cowan has co-authored books with the President of the Weston A. Price Foundation, Sally Fallon Morell. For example, The Fourfold Path to Healing: Working with the Laws of Nutrition, Therapeutics, Movement, and Meditation in the Art of Medicine & The Nourishing Traditions Book of Baby and Child Care. I have the latter and love it!!! He has also written some of his own, which are all on their way to my doorstep: Human Heart, Cosmic Heart: A Doctor's Quest to Understand, Treat, and Prevent Cardiovascular Disease & How (& Why) to Eat More Vegetables.
I have tried many other veggie powders but they all clump up after 2-3 usages. These don't do that. And, I can feel the love emanating from the jars! Plus, they are extremely tasty and nutrient-dense. They are versatile enough you can just sprinkle on eggs, salad, in rice, etc... I got a little creative and loved what happened!!! What'd I do? Check out below!
CREATION UN:
Deep Forest Frosting
I wasn't intentionally setting out to make a frosting. But, that's what I ended up with and it is out of this world! There has been an outbreak of "healthier" frostings recently, but none quite like this. This was definitely a happy accident...and if you've read my recent post on kitchen blunders, you'd know that rarely happens in my kitchen! Hahaha!
How I made it:
-one heaping tablespoon of organic cacao powder
-one tablespoon of Dr. Cowan's Garden Low-Oxalate Greens Powder
-one half teaspoon of wild vanilla powder
-three teaspoons of raw organic honey
-one tablespoon of organic cold pressed virgin coconut oil
-one generous pinch of himalayan salt
-one quarter teaspoon of Bragg's Apple Cider Vinegar <---is there any other kind?!
-nine tablespoons organic coconut milk <---I know this is a weird measurement, but I was
experimenting! Pay close attention to the ingredients list...there are definitely some alternatives that are less expensive, but they all tend to have guar gum, xantham gum, or carrageenan which I try to avoid. You can read more about these from Vani Hari.
-one half can of rinsed garbanzo beans (or I soak and sprout my own chickpeas first which is ideal when I have the time--or plan ahead!)
I put all of the above in my handy dandy Ninja (recently found in our storage, we received it as a wedding shower present over five years ago)! As many of you may know, I have been contemplating buying a Vitamix (which I still may), but the Ninja has been awesome so far and really easy to clean. It came into my life at the perfect time! Haha!
After blending, it is ready to go! The greens make it taste more complex, like a really good dark chocolate that you would eat under the moonlight! I can't wait to share this recipe with my sister-- I know it would go great on her everything-free cupcakes (no gluten, soy, or dairy).
That seems like a lot of steps after typing it all out but it was really easy and immediately satiating!
CREATION DEUX:
Compound Leek Butter
This turned out even better than planned. I cannot wait to have it atop a grass-fed steak!
How I made it:
-three tablespoons of room temperature butter (this is all I had, otherwise I would have made two sticks!)
-one fourth teaspoon of Dr. Cowan's Garden Leek Powder
-one half teaspoon of ACV
-two pinches of himalayan salt
-two pinches of black sesame seeds <---these make the butter look to so sophisticated, plus they're really tasty!
*Side Note: I used the compound leek butter recently on my brunch of: toasted Siete wraps, garlic, chives, green onions, pasture raised eggs, & grassfed sausage. It was SO good!!! Check out my pic!
I have more creations I will be sharing using Dr. Cowan's awesome products, so stay tuned! In the meantime, be sure to head to Dr. Cowan's Garden and check out their ever-rotating selection to see what new products they have, all based on their seasonal availability! #GetSatiated
