Saturday, October 1, 2016


Here's the recipe for the 5 layer Peanut Butter Chocolate Dream Pie I posted on Facebook!

Peanut Butter Chocolate Dream Pie

Before our Demo & Dinner with Barbara & Duane every 3rd Thursday I test many recipes to be sure that they are "special". Desserts are at the end of the dinner so to be sure that everyone leaves on a "high note" these have to "ring the bell". This recipe which I have modified in a few areas (noted) won every attendees applause! It is much easier than it looks! Don't let the length scare you. bjm

1 cup dates, pitted (15 Medjool)bjm
1 cup hemp seeds
3 Tbls cacao or carob powder
4 frozen bananas (3 large or 4 small ripe and thawed for approx 10 minutes)bjm
1 cup dates, pitted (15 Medjool)
1 cup cashews
1 1/4 cup non-dairy milk
1/4 cup cacao or carob powder
1/4 Cup peanut butter
6 large dates, pitted
1 cup water
1/4 cup cacao or carob powder
2 - 3 Tbls peanut butter
1 - 2 Tbls water
TOPPING (optional garnish) bjm
1 Tbls raw, no salt added peanuts
1 Tbls vegan chocolate chips
1 Tbls chocolate Nibs

1. Pulse hemp seeds and cocoa in a food processor until a rough flour forms, then add dates until sticky.
2. Press into the bottom and up the sides of a spring form pan (or a parchment lined 9x9 pan) bjm. A pie pan with high edges can also work.
3. Place in the fridge while making the filling.

1. Blend dates and non-dairy milk in food processor until a syrup is formed.
2. Add the remaining filling ingredients in your food processor until smooth, adding additional milk or water as needed to make it even creamier. (I don't add any extra liquid. For an even creamier filling I do this step in the blender. Place back in the freezer for a while before adding the Chocolate Sauce.) bjm

1. Add all ingredients to a blender and blend until creamy.
2. Drizzle across top of pie. (I like to just spread this across the whole top with a slanted spatula - table knife works.)

1. Mix together in a small sauté pan over low-medium heat until melted. (Using a large fork I work the water into the peanut butter) bjm
2. Drizzle across top of pie. (It doesn't drizzle well so while the pie is still in the freezer I lay out a piece of wax paper or tin foil and with a decorating tube (preferably cloth because the mixture is warm and pops through the plastic bags) with a small hole tip.  Then you are free to make any design you like to the size of the top of the pie. I like stippling free hand design of however you want the top design to look. (like puzzle pieces). Or if you are confident in your decorating make small dots or flowers. Then I freeze my design until the peanut mixture is frozen solid. Take out the pie from the freezing and carefully lifting the designs onto the pie the way you want them. You could just spread the Peanut Butter Sauce across the top of the frozen pie or marble it - make it easy and your way. bjm
3. If you'd like - sprinkle with some chopped peanuts.
4. Freeze overnight and thaw for 5-20 minutes before serving, depending on how hard and cold you want the desert to be. (I found that if I take it our awhile before guests arrive and thaw it for about 5 minutes I make my slices with a long knife and separate them a little. Place back into the freezer until 10 to 15 minutes before serving. This is done so they will thaw more evenly and quicker to serve before portions melt more than desired!) bjm

TOPPING (optional) bjm
1. Crush the peanuts, chocolate chips and nibs in a small food processor, or chopper. This is an option but I find that the nibs are very hard and rough so by chopping them finer they are more comfortable to eat and you are still receiving the health benefits from these wonderful true bits of chocolate!
2. Sprinkle on top of each piece before serving!
3. Enjoy and be ready to impress your guests with this beautiful, healthy, creation!

Yield: 9" pie or 9x9 pan

Health Benefits of Hemp Seeds: bjm
Excellent source of essential fatty acids including Omega 3, 6 and GLA in the perfect balance. (Gamma Linolenic Acid - How does it work? Gamma linolenic acid is an omega-6 fatty acid, which the body can convert to substances that reduce inflammation and cell growth.) More digestible protein than any animal protein or any other high protein food. Rich in Vitamin E.
    Can be eaten by those unable to tolerate nuts, gluten, lactose or sugar; there are no known allergies to hemp foods.

Benefits of Dates: bjm
Dates are a good source of various vitamins and minerals. They are the most natural of sugars and are easy to make date paste or syrup to use in most recipes to replace other sugars. They are a good source of energy, sugar and fiber. Essential minerals such as calcium, iron, phosphorus, sodium, potassium, magnesium and zinc are found in dates. It also contains vitamins such as thiamin, riboflavin, niacin, folate, vitamin A and vitamin K.

Author: Barbara J Mathison, CHC;
Source: Stacey Roney; from

Wednesday, September 7, 2016

Visit my new website:  
for all the latest information on classes, etc.
Thank you for all your support. 
I will be posting some pictures here occasionally!

Tuesday, August 23, 2016

FFL Junior Chef Classes
The best way to get your kids to eat healthy is to have them help with the planning, shopping, preparing and eating of delicious healthy food. 

Nutritious Way is starting a Kids Health - The Power of Food for a Healthy Start 
4 week class series, September 17, 24, October 1 & 8, Saturdays from 2:00 - 4:00
This is suited for 9 - 12 year olds.
Their aprons are made ... ready to start learning & cooking!!!

Call 435 632 3249 or email

See Class Information


Thursday, August 18, 2016

Just finished making several really cool aprons for each attendee for my upcoming KIDS HEALTH classes starting Saturday, September 17.  Check out more information on my new website: direct to the KIDS information

Reserve now: 435 632 3249 or email

Kickstart for Health, Cancer Project, ALL Food for Life Nutrition and Cooking Classes starting in September.  
Check out the Flier below...

Tuesday, July 12, 2016

Wow! Fall is approaching much faster than I want it to. Thought I better put together my class schedules with some brief explanations of each (2nd page/back of flier). For more information on these classes check out my new website: (it is in progress, however, does have great information on these classes!) 


Nutritious Way – Teaching Whole Food Plant-Based 2016 Fall Classes:

Kickstart Your Health: Weight Management & Overall Health – Every Monday, 4:30 – 6:30

               Sept 12, Class #1: Power of Your Plate

               Sept 19, Class #2: Let’s Go!

               Sept 26, Class #3: Getting in Gear

               Oct 03, Class #4: Breaking the Food Seduction

               Oct 10, Class #5: Keys for Natural Appetite Control

               Oct 17, Class #6: Digestive Health

               Oct 24, Class #7: Healthy Blood Pressure

Cancer Project: The Power of Food for Cancer Prevention and Survival – Every Tuesday, 10:30 to 12:30

               Sept 13, Class #1: Introduction to How Foods Fight Cancer

               Sept 20, Class #2: Fueling Up On Low-Fat Foods

               Sept 27, Class #3: Favoring Fiber

               Oct 04, Class #4: Discovering Dairy Alternatives

               Oct 11, Class #5: Replacing Meat

               Oct 18, Class #6: Cancer-Fighting Compounds and Immune-Boosting Foods

               Oct 25, Class #7: Maintaining a Healthy Weight

Kids Health: The Power of Food for a Healthy Start: - Every Saturday, 2:00 – 4:00

               Sept 17, Class #1: Breakfast

               Sept 24, Class #2: Snacks

               Oct 01, Class #3: Lunch

               Oct 08, Class #4: Dinner

Healthy Lifestyle Workshop – October 15, Saturday, 1:00 – 6:00 (Dinner Included)

Session #1: 8 Steps to Success
Want to change your diet? Don't know how? What do you do 1st?
The opening hour will give techniques, tips, insight and how to. Barbara will share her incredible story of being obese, sick, unhealthy, taking lots of medications, losing eyesight (in one eye) to a mini strok, years of sever pains (fibromyalgia/RA) and working through cancer... to vibrant health. Proving that it is never too late to learn new information and put it to practice. She started at age 63 (9 years ago).

Session #2: Tai Chi Dragon Qigong
Why exercise is important. Spend 50 minutes going through energy gathering movements, breaking up stagnation, storing life force energy "chi" which creates body and mind balance, centering, healing and agility. A great way to start a healthy day!

Session #3: Why Whole Food Plant-Based:
Learn the latest nutrition fact-based information. Watch a short DVD with nNeal Barnard, MD, Founder/President of the Physcians Committee for Responsible Medicine )

Session #4: Whole Food Plant-Based Food Demonstration and Dinner:
Barbara will be sharing nutrition facts about the food that she will be preparing and techniques of how to make it quick and easy. Several dishes will be included and dinner served as she works through the food demonstration!                


Barbara J Mathison, CHC, and certified Food for Life Instructor with PCRM. Barbara is also a Certified Health Coach, Tai Chi Dragon Qigong Instructor, and Touch for Health Instructor. She is a graduate of the T. Colin Campbell Foundation of Plant-Based Nutrition, The Wellness Coaching Institute and PCRM Food for Life Instructor Program.

Barbara is Founder and President of Nutritious Way “Teaching Whole Food Plant- Based”. 

She recently resigned after 8 successful years as president of the Vegetarian Society of Utah; speaks nationally and is a frequent guest on popular internet radio and television shows.

 Website:   Facebook Pages: Nutritious Way   Barbara J Mathison    
Email:  435.632.3249