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Season's Greetings from Francie Healey and the team at Conscious Wellness.

As winter settles in...

(At least here in the Northern Hemisphere!)

I am reminded of all my friends, new and old, near and far, that have touched my life this year. I am full of gratitude for all of you, and I look forward to strengthening our connections in the New Year.

I would like to extend a special greeting and a warm welcome to all the new subscribers to this newsletter. I am glad you are here; I invite you to respond to this newsletter with any thoughts, comments, questions or suggestions.

As many of you know, this year I published my first book, Eat to Beat Alzheimer's: Delicious Recipes and New Research to Prevent and Slow Dementia. I am overwhelmed by the response the book has received so far, and busily getting started on new recipes for the next edition.

Speaking of new recipes, I am please to present my Pumpkin Molasses Muffins. As a special treat to my newsletter subscribers, I am showing it to you before any one else! If you try it out, I would love to hear what you think!


Pumpkin Molasses Muffins

Packed with brain-healthy deliciousness, these Pumpkin molasses muffins are just about perfect. Sweet enough to please the most hard-core sweet tooth, they are great for dessert or a handy snack on-the-go. Paired with your favorite protein, they make a delightful breakfast as well. Blackstrap molasses is a wonderful alternative to other sugars – it provides vitamins and minerals such as iron, calcium, magnesium, vitamin B6 and selenium. Pumpkins, like all winter squashes, are a great source of carotenoid, a key anti-oxidant. If you are really ambitious, you can buy a few sugar, or pie, pumpkins and roast them at home; this way, you get a fresh, delicious puree that beats anything from a can, and you can also harvest your own pumpkin seeds, which make a great snack when roasted. image source


⅓ cup coconut oil
⅓  cup pecans (optional)
1 can coconut milk or cream (optional)

Melt coconut oil if necessary. Chop pecans, if using. Chill coconut milk or cream, if using.
Preheat oven to 350°.


¼ cup molasses
3 tablespoons maple syrup
4 eggs
1 teaspoon vanilla
1 can pumpkin puree
¼ cup shredded coconut
½ cup almond flour
½ cup coconut flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon nutmeg
½ teaspoon cloves
pinch salt

Whisk wet ingredients: coconut oil, molasses, maple syrup, vanilla and pumpkin. Combine dry ingredients in a separate bowl: shredded coconut, almond flour, coconut flour, baking soda, cinnamon, ginger, nutmeg, cloves and salt.
Fold wet ingredients into dry; mix thoroughly.


Divide into muffin tins. Bake 35-40 minutes, or until a toothpick inserted in the center muffin comes out clean.


Whip coconut cream, if using. Serve each muffin with a nice-sized dollop!
Preparation: 45 minutes
Serves: 8
Your Health Tip of the Day
As human beings we are hard-wired to maintain the status quo, and as evolutionary beings, we are hard-wired to change and grow and learn. Sustainable changes are based in compassion and love for ourselves. And when we give ourselves the inner approval we need to make our changes, then it becomes easier to allow others their reactions.
Read More
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