Nova Health Naturopathic Centre Blog

True Health and Well Being

Paleo Chocolate Fudge Haystacks July 2, 2014

Filed under: Uncategorized — novahealthnaturopathic @ 11:18 am
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2 cups raw cashews (preferably soaked and dehydrated)

2 cups dates

1 package coconut cream concentrate (you can also you coconut butter)

1 TBSP organic vanilla extract

1/4 cup grassfed butter or ghee

1/8 cup cacao butter

4 TBSP organic cocoa powder

pinch sea salt

1 1/2 cups finely shredded coconut



1. In your food processor combine the dates, cashews and coconut cream (I had to do this in 2 batches given the amount) and blend until dates are smooth and cashews in are fine pieces

2. Place a medium sized pot on the stove on low heat and transfer your cashew-date-coconut mixture to the pot

3. Add the vanilla extract, butter/ghee, cacao butter, cocoa powder and sea salt to the pot

4. Allow the butters to melt and stir to combine the ingredients

5. Once well combined turn off the heat and add the finely shredded coconut to the mix

6. Place a sheet of parchment paper on a baking tray/sheet

7. Form 1-1.5″ balls with your hands and place on the parchment lined baking tray (see images)

8. Place the tray in the fridge and allow to cool for approximately 2 hours

 Thanks  to Pure and Simple Nourishment!


Seared Scallops with Pancetta and Brussels Sprouts February 28, 2014

Filed under: Uncategorized — novahealthnaturopathic @ 2:56 pm
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 Wondering what to have for dinner tonight? Look no further! This is healthy and full of anti-cancer fighting foods. Mmmm Mmmmm



2 tablespoons olive oil, divided

¼ pound pancetta, cut into ½-inch cubes (bacon can be used as substitute)

1 medium shallot, thinly sliced (about 1/4 cup)

1 pound brussels sprouts, roughly chopped or shredded with a mandoline (about 6 cups)

Salt and freshly ground black pepper

2 tablespoons rice wine vinegar

1 tablespoon unsalted butter

12 large scallops



Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat until shimmering.

 Add pancetta and cook, stirring, until most of the fat is rendered and it begins to crisp, about 2 minutes.

 Add shallots and brussels sprouts, season with salt and pepper, and cook, stirring, until browned, about six minutes.

 Stir in vinegar, scraping up any brown bits, then transfer to a plate and set aside. Wipe out skillet with a paper towel.

 Pat the scallops dry and season generously with salt and pepper.

Return skillet to medium-high heat and add butter.

 Heat until foaming subsides, then add the scallops and allow to cook without moving until golden brown on first side, 2 to 3 minutes.

 Flip, return the brussels sprouts mixture to warm through and continue cooking until scallops are barely cooked through, about 2 minutes longer.

 Serve immediately and enjoyyy!


Thank you to for the recipe


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