Ginger Spice Cookies 
Ginger Spice Cookies

1 1/2 cups butter
1 cup sugar
2 eggs
3/4 cup molasses
4 cup flour
3/4 tsp. Pure Ocean Aquifer sea salt
2 tsp. Gathering Place true cinnamon powder
2 tsp. Gathering Place clove powder
4 tsp. Gathering Place ginger powder
4 tsp. baking powder

Cream butter and sugar in mixing bowl.
Add the eggs and beat until fluffy. Mix in molasses.
Add the flour, salt and spices.
Roll into balls and dip one side in sugar, or roll out on a well floured board and cut with cookie cutters (adding more flour if needed).
Place on baking sheet lined with parchment paper
Bake for 14 min. at 350°

Chewy Coconut Cookies

2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt 1 cup butter, softened
1 cup sugar
2 eggs
1 tsp vanilla
2 2/3 cup Gathering Place organic coconut
 
On medium speed mix butter and sugar until light & fluffy. Add eggs one at a time until well mixed. Mix in vanilla.
In separate bowl mix the dry ingredients. Add this to the wet ingredients and mix until combined. Fold in coconut.
Spoon onto a prepared baking sheet.
Bake at 350 8-10 minutes
 
Serve and enjoy!
 

 
 
Coconut Cupcakes
 
2 cups flour
1 tsp baking powder
1/2 tsp salt
1 cup butter, softened
1 cup sugar
4 eggs
1/4 cup coconut milk (or any milk)
1 cup Gathering Place organic coconut chips
1 tsp vanilla
 
Icing
1/2 block cream cheese
1 cup whipping cream
1 tbsp maple syrup
1 teaspoon Gatherin Place organic Vanilla Powder
Top with lightly with Gatherin Place toasted coconut
 
Mix together dry ingredients in mixing bowl. In another bowl, cream butter & sugar until fluffy. Add eggs one at a time, mixing well. Add milk & vanilla. Gently fold in coconut.
Spoon into greased or lined muffin tins.
Bake 350 for 15-20 minutes
 
Icing: With mixer on medium setting, blend cream cheese until smooth. Slowly drizzle in whipping cream until thick and creamy. Add maple syrup and vanilla powder to taste.

 
 Cardamom Coffee Cake
Cardamom Coffee Cake
 
oil or butter for the pan            1/2 tsp Antarctic Pure Sea Salt
1 lb butter, softened                  1 tablespoon Gathering Place cardamom powder
1 1/2 cups sugar                          2 cups yogurt
4 eggs                                        Nut Mixture:
1 tsp Gathering Place vanilla powder            1/4 cup brown sugar
4 cups flour                                1 tablespoon Gathering Place true cinnamon powder
2 tsp baking powder                    1/2 cup toasted nuts (walnut, pecan, almond)
2 1/2 tsp baking soda
 
Preheat oven to 350. Butter and flour a 10 inch tube or bundt pan
Beat butter & sugar until light & fluffy. Add eggs one at a time, beating well. Add vanilla powder.
In separate bowl, mix the dry ingredients.
Add the dry ingredients to the butter mix 1/3 at a time, alternating with the  yogurt. Do not over-mix.
Spoon 1/2 of the batter into the prepared pan.
Combine the nut mix ingredients in separate bowl.
Sprinkle half the nut mixture, then add the remainder of the batter.
Cover with the batter with the remaining nut mixture.
bake approx 1 1/4 hours. Allow to cool for 20 minutes in pan and then invert onto a plate.

 
 
Black Bean and Corn Chili
 
2 Tbsp olive oil
1 red pepper
1 green pepper
1/2 tsp Gathering Place Organic Chili Powder
2 tsp Gathering Place Organic Cumin Powder
8 medium tomatoes, diced (or two 16 oz cans)
1 cup water (or more if needed)
2 cups cooked kidney beans
2 cups cooked black beans
1 cup corn (fresh or frozen)
2 large potatoes, diced
2 cups chopped inion
4 cloves garlic, minced
1 1/2 tsp Gathering Place Antarctic Pure Sea Salt
Gathering Place Organic Pepper to taste
Parsley for topping
Grated cheddar for topping
 
In a heavy sauce pan, saute olive oil and spices over medium heat for 2 minutes. Add garlic and onions, continue sauteing until onions are transparent. Add potatoes, and simmer over low heat for 10 minutes.  Add remaining ingredients and continue to simmer over low heat for 30 minutes, or until potatoes are cooked. add more water if required. Serve hot with a sprinkle of parsley and grated cheddar cheese
 

 

 

Chai Spiced Tea
 
Use 1tsp Gathering Place Chai Spice per cup of tea; either Black, Green, Yerba Mate, Rooibos, Honeybush or Green Rooibos
Chai spice gives the most flavour if simmered for 10 minutes. Enjoy!

 

 

Chai Spiced Cider or Wine:

2 tsp Gathering Place Chai Spice

4 cups apple cider or red wine
 
Bring to a boil in saucepan
Simmer for 10 minutes
 
Arrange topping on fruit and bake in oven for 35 minutes or until fruit is bubbling and topping is golden

 

 

Stevia Sweetened Fruit Crisp
 
Fill a 9”X12” baking dish with fruit to 2cm from the top
Fruit can be any - apples, berries, plums, pears, or peaches
Sprinkle two tsp of Gathering Place Stevia on the fruit, stir to mix throughout.
Assemble crisp topping:
1 cup rolled oats
1/2 cup of butter or coconut oil
1/4 cup of sugar, agave or honey
2 tsp Gathering Place True Cinnamon powder
1/4 cup spelt or other flour
1 tsp Gathering Place Stevia
Melt butter, and sweetener, add oats, cinnamon and flour and stir.
 

 

Incredible Black Bean Veggie Burgers
 
Oil for frying onions.
2 onions, diced
2 cloves garlic, minced
1 ½  tbsp Gathering Place cumin powder
½ tsp Gathering Place chili powder (to taste)
2 cups cooked black beans
1 tsp oregano flakes
¼ cup chopped fresh parsley or cilantro
2 tbsp sesame oil
½ cup almonds, roasted and chopped
1 cup sunflower seeds, roasted and chopped
3 cup fine bread crumbs
½ cup tamari
5 eggs
2 cup carrots, grated
2 cup rolled oats

Saute onions and garlic in oil; set aside to cool.  In food processor, combine beans, spices and herbs, oil and tamari and process until beans are roughly pureed.  Add a little water if necessary, and try not to overblend.  In large mixing bowl, combine all ingredients.  Shape into patties, and fry in hot vegetable oil to brown on both sides.  These burgers freeze well.


 
 
HOW TO MAKE VANILLA EXTRACT
1 Cup Vodka, Brandy or Rum
3 Gathering Place Organic Vanilla Beans
 
Slice the vanilla beans length ways with a knife.
 
Pour alcohol into a glass jar. Put the cut beans in the alcohol and push them down until they are
completely covered. Tightly cover the jar and shake well.
 
Store in a cool dry place for six weeks or longer.  
Give the bottle a good shake every week or so.
 
After this time, use freely, decant or add more alcohol or more vanilla.
 

 

Rooibos Recipes

Rooibos is so versatile! You can use it as the liquid in any soup, stew or baking recipe. It is full of nutrients and minerals, especially important for growing children, pregnant and nursing mothers and the elderly. Send us your Rooibos recipes. We'd love to publish them here!

Rooibos Iced Tea

For caffeine free iced tea that is good for the whole family, try this delicious recipe! Kids love it. We use this same recipe to make "popsicles" for the kids.
3-4 tablespoons looseleaf Rooibos
1/2 cup of honey or organic sugar
2 organic lemons
In a stainless steel pot, add the Rooibos to a gallon of water. Bring to an almost boil and turn to a simmer for 10 minutes. Cool tea and pour into gallon size glass jar or other containers that can will fit in the fridge or freezer. Add 1/2 cup of honey per gallon of tea or 1/2 cup of organic sugar (can be sweetened to taste when served).
Squeeze the juice of 2 organic lemons and put the rinds in as well. Combine ingredients with large spoon. Store in the refrigerator for at least two hours and serve with plenty of ice. You can also put entire container in the freezer, making sure there is room left for the liquid to expand. Allow it to freeze slightly, 4 hours or so. In this way it is perfect for a picnic as it slowly de-thaws and stays ice cold for several hours.
Iced tea will keep for at least a week in the fridge in this way. If you do not add the lemon and sugar, Rooibos can be kept in the fridge for two weeks. It is excellent for diluting fruit juice.

Rooibos Pancakes

Using yesterdays tea to make this mornings pancakes is a great way to use up Rooibos and add flavour, colour and nutrients to your recipe.
2 cups cold Rooibos tea (or warm if it happens to be) 
2 eggs
1 cup spelt or kamut flour
1 cup whole wheat or unbleached white flour
1 teaspoon baking soda with a tsp of apple cider vinegar to activate it
1 teaspoon Gathering Place vanilla powder 
2 tablespoons oil of any kind (I use olive, canola or sunflower would be fine)
Combine the wet ingredients (except vinegar and oil), add the dry ingredients including baking soda and add the vinegar right on top. Once it fizzes, stir dry ingredients into wet until you have a smooth mixture. If it seems too stiff, add more rooibos, water or milk (soy or dairy). If it seems to liquid, add a little more flour. The last step is to add the oil and stir just a few times so you can see the oil coating the outside of the batter.
Heat cast iron pans or some other non stick pan. Pour into fry pans and when you see bubbles across the top of the pancake flip and cook on the other side for 25-50 seconds depending on the heat. The pancakes should be a golden brown colour on both sides and cooked all the way through.

Rooibos Miso Soup

1 onion or bunch of green onions or large leek, chopped finely 
3 carrots (cut into small pieces)
3 small potatoes (cut into small pieces) 
5 cloves garlic, chopped 
2 litres Rooibos tea or rooibos/water mixture
2 sheets of Nori or some other seaweed you like
Sautee onions (not green tops) for a few minutes in a little olive oil, add garlic and sautee briefly. Add vegetables, add liquid. Bring to an almost boil and simmer for 10 minutes until veggies are soft. Turn down heat to lowest possible. Add seaweed, broken into small pieces. Using a large measuring cup or a bowl take out some of the liquid from the pot, add some cool water so it is only warm. Add miso to taste, (for my family this is usually 3 or 4 large heaping tablespoons) letting it dissolve totally in the measuring cup or bowl.
Remove the soup from the heat and add the miso concentrate thoroughly combining and dissolving any miso clumps. Miso should never be brought to high heat as this destroys the delicate nutritional content. Dish the soup into bowls and garnish with the greens from the green onions (if used).
Feel free to experiment with other vegetables and seaweeds, this is an incredibly versatile and healing soup. It's great for a nutritional boost as well as a soothing meal.

Conrad's Rooibos Fruit Smoothie

1/2 banana (preferably frozen)
3 cups fruit (peaches, berries, frozen or not)

Cold Rooibos until it reaches the top of blender. Blend until smooth, serve and enjoy!

 


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