#LunchBreakLIVE #JaneUnchained with Tracy Childs, health and cooking coach! Tracy is here creating special holiday-themed “DIY Gifts From the Kitchen,” with an “Eco-Twist!” Avoid the crowds, save money and get creative! Your friends and family will love and appreciate your thoughtful, vegan and earth-friendly gifts! Tracy is the founder of PlantDiego, a resource for living the plant-based lifestyle, as well as co-creator of Veg-Appeal, providing group and private nutrition cooking classes. She specializes in teaching the award-winning Physicians Committee for Responsible Medicine Food for Life curriculum. Most recently, she chefs at the prestigious Joel Fuhrman, M.D.‘s all vegan Eat to Live Retreat.
Tracy explains that you can use some glass “Ball” mason jars, gift bags, and repurposed containers to make some very appealing gifts for your family and friends. You can reuse ribbon from prior gifts to decorate them. Next, Tracy shows us how to make her “go to gift,” peppermint truffles. She uses dates for a natural sweetener that is good for you too. Tracy utilizes rolled oats as a binder for the truffles. She throws the ingredients into a food processor and your candy is almost complete. She rolls them out and your truffles are ready to store or give away. Try making some amazing environmentally-friendly homemade gifts for your family and friends with Tracy’s recipe below. Have fun making your DIY gifts and Happy Holidays everyone!
Tracy Childs reporting for Jane Unchained News Network.
Photos courtesy of Tracy Childs.
Report edited by Ellen Dent.
Festive Peppermint & Dark Chocolate Truffles
3/4 cup pecans
3/4 cup brazil nuts
3/4 cup rolled oats
3/4 cup raisins
3/4 cup dates, pitted
¼ teaspoon peppermint extract
3 tablespoons cocoa powder
large pinch of salt
¼ cup hemp seeds or fine coconut flakes
- Process all ingredients in a food processor until well combined but still chunky. It doesn’t need to stick together – but do the pinch test to see if the dough will hold together.
- Form 15 to 18 small round truffles with your damp hands, using a melon baller if you have one.
- Please the hemp seeds or coconut flakes in a pie tin and coat them gently.
- These can be stored in an airtight container in the fridge or freezer for several weeks. (Don’t store with the candy cane garnish. Save that touch for right before serving).
Crunchy Kasha Granola
Makes about 6 cups
Recipe by Tracy Childs
1 1/2 cups kasha or raw buckwheat groats
1 1/2 cups rolled oats
1 cup chopped raw nuts or seeds (pecans, cashews, and/or walnuts are best, or sub pumpkin or sunflower seeds)
1/2 cup unsweetened shredded coconut flakes
2 tablespoons chia seeds
3 tablespoons ground flax seeds
1 teaspoon ground cinnamon
1/4 cup unsweetened non-dairy milk
½ cup dates, pitted
½ cup all-fruit jam or jelly
½ cup almond butter
2 teaspoons vanilla
1/2 cup raisins, or other chopped dried fruit
- Preheat oven to 325 F. and line a jelly roll pan with parchment paper
- In a mixing bowl, add the buckwheat groats, oats, nuts, coconut, chia seeds, ground flax. Stir to combine.
- In a blender add the cinnamon, non-dairy milk, dates, all-fruit jam or jelly nut butter and vanilla. Blend until smooth and pour over the dry ingredients and mix well to coat.
- Spread the mixture evenly onto a baking sheet and bake for 15 minutes. Remove from the oven and stir, then smooth out evenly again and return to the oven and bake for about 10 more minutes until evenly dried, but not browned. Remove and stir it again, then turn the oven off, return it to the warm oven and leave it to cool for an hour or two (or more) to create a crunchier granola consistency.
- Add the dried fruit and stir.
- Store the cooled granola in a closed container and it will last for several weeks.