New Nourish Magazine with 8 Free Recipes! - Goodness Me!

New Nourish Magazine with 8 Free Recipes!

by Katie Mitton November 19, 2015

New Nourish Magazine with 8 Free Recipes!

We've just released our newest edition of our Nourish Magazine - and it's our holiday issue! Best news of all, it's FREE and you can download it right now.  

This issue of Nourish not only has 8 delicious, healthy recipes to make this holiday season, but it also has brand new articles from Naturopathic Doctors on topics like 10 Top Healthy Holidays Tips and How to Make Your Holiday Recipes Healthier. You'll also find an in-depth, inside look at our Goodness Me! Bakery, including what we're baking up for you this December, and a peak into some of our favourite local products. To top it all off, we've put together a gift guide for you of some of the best gifts this holiday season--thoughtful, meaningful gifts that give more than once. Get your copy of our Holiday Nourish at any Goodness Me! location FREE next week, or jump right to the digital copy here.  

To give you a (delicious) taste of what's in store, here's one of the recipes we made this year: Salted Caramel Bars. Made with healthy nuts, coconut oil, coconut cream, dates, and other natural ingredients, who knew these bars could be so healthy and so delicious? Absolutely NO refined sugar or processed caramel--all real, whole ingredients. What other recipes do we have in store? How about Mini Eggnog Cheesecakes, Coconut Snowballs, Chocolate Peppermint Mousse or Swedish Gingerbread? Get all these recipes and more in our FREE Holiday Nourish Magazine here.  

Now, enjoy these delicious Salted Caramel Bars and let us know what you think!  

1/2 cup walnuts
1/2 cup almond flour
1/4 cup coconut oil
2 tbsp. dark cocoa powder
2 tbsp. coconut sugar  

Place in a food processor bowl and process until crumbly and mixed together. Place in a parchment-lined 9x9 baking dish. Spread until evenly distributed. Press down and place in the freezer while you make the filling.  

20 medjool dates, pitted
1/2 cup coconut cream**
1/2 cup coconut oil
1/2 tsp pink salt
**place a can of coconut milk in the fridge for at least 6-8 hours (overnight is best). Open can and scoop out the thick cream at the top.  

Throw everything in a food processor bowl and process until smooth. This may take 2-3 minutes. Spread over frozen base and return to freezer.  

1 package chocolate chips
1/2 cup coconut oil
1/2 cup coconut milk
pinch of sea salt (optional)  

Put all ingredients in a saucepan over low-medium heat until melted. Stir to combine well. Remove from heat and pour over frozen filling. Sprinkle with extra salt if desired. Return to the freezer and freeze for an hour. Remove, cut into squares and serve. Keep refrigerated.

Katie Mitton
Katie Mitton


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