Dr. Daryl Gioffre, celebrity nutritionist, Alkamind founder and author of “Get Off Your Sugar,” joined us to share why stress can lead to bad eating habits and a sugar-craving cycle. He also shared as how to break the cycle with some of his favorite low-sugar fall recipes. Visit his […]
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Dr. Daryl Gioffre, celebrity nutritionist, Alkamind founder and author of “Get Off Your Sugar,” joined us to share why stress can lead to bad eating habits and a sugar-craving cycle.
He also shared as how to break the cycle with some of his favorite low-sugar fall recipes.
Visit his website for more information or follow him on Instagram.
See below for all the recipes mentioned by Gioffre.
This segment aired on the KTLA 5 Morning News on Sept. 28, 2021.
Grain-free Granola
Serves 6, Servings of 1/2 cup each
Ingredients
- 3/4 cup raw almonds
- 1⁄2 cup raw pistachio nuts
- 1⁄2 cup macadamia nuts
- 1 tablespoon coconut oil, melted
- 1⁄2 teaspoon sea salt (Celtic Grey,Himalayan pink, or Redmond Real Salt)
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon ground ginger
- 1∕8 teaspoon ground cinnamon
- 1∕8 teaspoon cayenne pepper (optional; add more or less to heat preference)
- 1∕3 cup unsweetened coconut flakes
- 1/4 cup shelled raw pepitas (pump- kin seeds)
- Unsweetened almond or coconut milk, for serving (optional)
Instructions
- Preheat the oven to 350°F.
- Place the almonds, pistachio nuts, and macadamia nuts in a baking pan and add the coconut oil.
- In a small bowl, stir together the sea salt, coriander, ginger, cinnamon, and cayenne (if using).
- Sprinkle the seasoning mixture over the nuts and stir well to fully coat the nuts with the oil and seasonings.
- Bake for 10 minutes more, stirring at the 5-minute mark.
- Next, add the coconut flakes and pepitas to the pan. Bake for 3 minutes, or until the mixture is toasted.
- Remove from the oven and let cool, then store in an airtight container.
- Serve, if desired, in a bowl with almond or coco- nut milk.
Famer’s Lentil Soup
Serves 4
Ingredients
- 2 tablespoons coconut oil
- 1 small yellow onion, diced
- 4 large carrots, thinly sliced
- 4 celery stalks, thinly sliced
- 2 medium-size or 1 large garlic clove, peeled and minced
- Pinch of sea salt (Celtic Grey, Himalayan pink, or Redmond Real Salt)
- Pinch of freshly ground black pepper
- 4 cups Vegan Protein Boneless Broth or organic vegetable broth
- 1 cup dried green lentils, rinsed and drained (or any color lentil you choose)
- 2 cups chopped kale or spinach
- 2 teaspoons fresh thyme leaves
Instructions
- In a large pot or Dutch oven, heat the coconut oil on medium heat.
- Once melted, add the onion, carrots, celery, and garlic.
- Season with a pinch of salt and pepper, then sauté, stirring occasionally, for 4 minutes.
- Add the broth and increase the heat to bring to a boil.
- Add the lentils, then lower the heat, cover, and simmer for 15 minutes, or until the lentils are tender.
- Add the kale and thyme and cook long enough for the kale to wilt (a few minutes at most) and taste for seasoning.
- Serve in a bowl.
Maca Hot Chocolate
Serves 2
Ingredients
- 2 cups unsweetened almond or coconut milk from a carton
- 1 tablespoon coconut oil
- 1 tablespoon raw cacao powder
- 1 teaspoon maca powder
- 4 pinches of ground cinnamonPinch of sea salt (Celtic Grey, Himalayan pink, or Redmond Real Salt)
- 1⁄2 teaspoon ground turmeric (optional) Pinch of cayenne pepper (optional)
Instructions
- Heat the almond milk and coconut oil together in a medium-size saucepan over low heat.
- Once heated, transfer to a blender, add the remaining ingredients, blend well until frothy, and serve.
