We want to share this great site with you!!!!!!

We want to share this great site with you!!!!!!

We want to share this great site with you!! https://sites.google.com/prod/view/ksfkary/homeAnd we want to share with…

Posted by The Kif Brown Foundation on Wednesday, February 8, 2017

The Power of Pomegranates!

The Power of Pomegranates!

It's Test Kitchen Tuesday, but we don't have to test this beautiful jewel of a fruit to know that we love it!!! Cancer…

Posted by The Kif Brown Foundation on Tuesday, January 24, 2017

More Evidence of Exercise for Cancer Prevention!

More Evidence of Exercise for Cancer Prevention!

Happy New Year KBF Friends and Family! Many of us have made resolutions to improve our lives in 2017… exercise is always high on the list as it should be…. not just for vanity’s sake, but cancer prevention as well… check out this great article and… Good job to Mary, one of our founding Kids Club members for getting out there and showing us how to get our exercise on, even in the snow!!!

TKT: Coconut Fig Linzer Cookies!

TKT: Coconut Fig Linzer Cookies!

This time of year, baking takes over many kitchens and we want to offer you one recipe that is easy, delicious, and won’t make Santa’s naughty list! These are gluten free and with a few adjustments can be dairy free as well! We hope you enjoy these cookies as much as we do!

Cheers!

Ingredients for cookie dough:

1 stick unsalted butter, softened (for dairy free, use 1/2 cup ghee, softened)

1/4 cup honey

1 egg (can substitute 1 TBS chia seeds soaked in 3 TBS water set in fridge for 15 minutes)

3/4 cup coconut flour

1 tsp baking soda

lemon zest from 1/2 organic lemon

Ingredients for filling:

10 mission figs

2 TBS honey

1/8 tsp nutmeg

1/8 tsp ground cloves

Directions:

*Using a hand mixer, blend together the softened butter and honey

*Add the egg and beat to make a soft batter

*Mix in the flour a little at a time

*Mix in the lemon zest baking soda (The dough should be soft but pliable)

*Shape into a disc, wrap in plastic wrap and refrigerate for about 10 minutes

*Prepare a floured surface and roll out the dough until it is about 1/4 inch thick (it helps to cover the dough with plastic wrap while you roll it out)

*Cut out an even number of shapes to make the top and bottom halves. using a smaller shape, cut out a middle section of half of the cookies (these will fit together after baking!)

*Place on a cookie sheet lined with parchment paper and bake at 350 degrees for about 7-9 minutes

*Let cool completely

Filling:

*Soak figs in water for about half an hour to soften (reserving some of the water to thin filling if necessary)

*In a small processor, puree the figs, honey and a small amount of the reserved water as smooth as possible and set aside

Putting them together!

*Line up your bottom cookies and turn bottom side up

*Using a small spatula, gently spread about a teaspoon of the filling onto the cookie

*Gently cover with the top cookie

*Enjoy!!!

5 Ingredients to Avoid in Body Lotion…. And What to Use Instead!

5 Ingredients to Avoid in Body Lotion…. And What to Use Instead!

This time of year, your skin gets dry and you will find yourself reaching for the lotion more often… Don’t forget that what goes on your body goes in your body! Here is a great article about what to avoid when shopping for lotion!

Click here to read more!

TKT: Chips & Dip!! (Roasted Red Pepper Dip with Crispy Sage)

TKT: Chips & Dip!! (Roasted Red Pepper Dip with Crispy Sage)

It’s tailgating season, so we thought it would be appropriate to transform a chip and dip recipe! There are so many positives about this recipe: red peppers are really good for you! Don’t believe us? Check it out!!  We included garlic in this recipe and that is a biggie on the cancer fighting foods list. There is no dairy in this recipe, so it is tailgate / leave out in the open friendly! AND, it’s delicious!!!! We used sweet potato chips and jicama slices for dipping, but you can use any fresh veggie or veggie chips (just check the ingredients!)

Ingredients:

1/3 cup whole natural almonds

1 cup jarred roasted red peppers, drained (or you can roast your own!)

1 1/2 tsp red wine vinegar

4 cloves of garlic, roasted

3 TBSP olive oil, divided

4 sage leaves

Salt and Pepper

Directions:

Fry the sage leaves – heat 2 TBSP olive oil to medium high. Fry sage leaves until crisp, drain on paper towel

Make the Dip – Preheat the oven to 350 degrees. Put the nuts on a baking sheet and toast until fragrant, about 10 minutes. Let cool. (Be careful not to over-toast them…. they turn bitter!)

Put the nuts into a processor and finely chop. Add peppers, vinegar and garlic to the bowl and process until smooth. While the processor is running, drizzle 1 TBSP of olive oil into the bowl. Season with salt and pepper.

Garnish with crumbled crispy sage leaves!

Enjoy!!

TKT: Pumpkin Soup!

TKT: Pumpkin Soup!

One of our favorite things about fall is the long list of soups to be made! Most of the “comfort soups” are not great for you.  We wanted a soup that tasted comfy, and you can feel good about having seconds! Queue our friend, Michelle, who sent us this recipe for Pumpkin Soup! Not only does pumpkin contain some great health benefits, this soup is full of flavor and warms you up on a chilly fall day! Enjoy!

Ingredients:

1 3-lb sugar pumpkin                

4 garlic cloves                                                                                                        

4 thyme sprigs                                                                                      

1 medium onion, chopped                                    

32 oz chicken stock (we used veggie stock)                                                                

2 tsp salt                                                                                                                    

2 TBS butter                                                                                                      

2 TBS maple syrup

Directions:

Preheat oven to 350*. Slice pumpkin in half horizontally. Scoop out seeds and place halves, pulp side down on baking sheet, with the cloves of garlic (do not remove paper shell) and a bit of thyme sprig tucked under each half. Roast for 45-55 minutes until pulp is soft.

In large pot, saute onion in 1 TBS olive oil until tender. When the pumpkin is still warm from roasting, scoop out the flesh into the pot. Squeeze out garlic cloves from the paper casing. Add chicken (or veggie) stock and begin to mash with a potato masher or spoon until your desired thickness (note: we used an immersion blender and it worked beautifully!) Add butter, maple syrup and salt to warmed soup. Taste and adjust seasonings to your liking.

TKT: Chocolate pumpkin pie protein balls

TKT: Chocolate pumpkin pie protein balls

Ditch the store bought protein bars with all of their added preservatives and try this easy to make (and store) make-ahead recipe.
Ingredients:
1 cup raw almonds
1 cup dates
1 TBSP almond butter
3 TBSP coconut oil
3 TBSP cacao powder
2 tsp pumpkin pie spice
1 TBSP honey
1 tsp chia seeds
Directions:
Add almonds to food processor and pulse until finely ground. Add remaining ingredients to processor and pulse until blended. Shape into 1 inch balls and place on sheet pan. Freeze for 1 hour, then store in fridge in an airtight container. Enjoy!

TKT: Fruit Salad

TKT: Fruit Salad

When you think of fruit salad, what comes to mind? The canned fruit, mixed with some whipped cream and walnuts if you are feeling fancy??  Well, we found a recipe for a watermelon salad with fried rosemary and we’ll never make fruit salad the old way again!  We found this recipe by our friends at Bon Appetit.

This recipe was really easy to make with just a few ingredients! The only change we made was that we skipped the poppy seeds and used a black sea salt.

watermelon salad 1

We plan on serving this to a crowd, so we are going to serve this in individual cups… Email us for those details!

Once this was made, I couldn’t stop eating it! It has to be one of the most delicious fruit salads I have ever had – a great mix of sweet, with a hint of savory! Yum!!!!!

Click here for the complete recipe!

Enjoy!

TKT: Blueberry Frozen Yogurt Skewers

TKT: Blueberry Frozen Yogurt Skewers

Hope everyone is staying cool this summer! I know that I love a cool treat on a hot day…. but of course I want to try and keep it healthy! Well, I found this recipe and had to try it! These are delicious snacks, healthy snacks and are perfect for a hot summer day!

They were incredibly easy too, so we made them the recipe of the month for our Kids Club newsletters this mont!

Enjoy!Blueberry sticks