Sharin Health and More- Sharon Warren

There are a couple seats left for the upcoming cooking class at Buckeye Creek Farm. If you are interested please like my other facebook....Sharon Norrell Warren and I will invite you to the event!!!! so excited , it's gonna be like no other cooking class! May 7th!!!!

NEXT GF Cooking CLASS! March 12th (10:00-1:00p)
(space limited to 10)
There are 5 openings!!!!
To reserve your spot, please let me know as soon as possible!!!!

Gluten Free Clean Eating Cooking Class

Tiffany Lillie is Hosting Mrs. Sharon Norrell Warren, Sharon is also a Published Author, Speaker and instructor for “Healthy” Gluten Free Living.

The focus on this class is Spring Cleaning Your Mind, Body and Pantry. Also, she will be sharing 10 healthy tips on "How to keep your pantry clean". The students will be receiving handouts, enjoying tasting each recipe, they will receive nutritional information on each recipe and much more.

The Menu
Papaya Power House Smoothie
A Millet Pleaser
Quinoa Burger
Jubilee Rice Soup
Lemon Cookie

Class price: $48.00 (Seating Limited to 10 People)
Please send class payment when you RSVP to:
Sharon Warren
38 Pine Street
Cartersville, GA. 30120

Look for pictures of the menu on facebook
Sharon Norrell Warren
Sharinhealth101

My next upcoming class!
Detox and Gluten-free Clean recipes!!! (All recipes are: ef,df, gf)
January 30th (10:00-12:30)
If you would like details, please e-mail me @
[email protected]
Seating is limited.
You will love the recipes! Laugh! Learn and B Healthy!

G/F Pumpkin Scones Recipe !

These scones are sure to grab any taste buds.I hope you enjoy them as much as we have; with our family and friends today!

G/F Pumpkin Scones By: Sharin Health and More

1 1/2 cup sorghum flour
1/4 cup coconut flour
2 teaspoons xanthan gum
2 teaspoon baking powder
1 teaspoon real salt
1/2 cup organic light brown sugar
1 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg

1 Pinch of cloves
6 tablespoon Kerry Gold unsalted butter, cold
1/2 cup pumpkin puree
2 tablespoon of milk choice (I prefer rice milk)
1 large egg

Directions:

Preheat oven to 400 F. Line a round pan with parchment paper; or if using a USA pan, no need to use parchment paper. (I highly recommend and prefer the USA cookie pan for the best results.)

Place all dry ingredients in your food processor.. Press food processor on and run until the dry ingredients are well blended. Add the cold butter, and pulse until butter is in small pieces, Add pumpkin, milk and egg. Mix dough until it forms in ball. Transfer pumpkin dough onto a lightly floured (sorghum flour) surface. Roll out the dough in a circle. Cut into triangular or circle shapes.

Bake for 12-14 minutes, or until golden brown. Remove from oven and cool for about 15 minutes. Transfer to a cooling rack and drizzle Orange glaze on top. Allow to sit for a few minutes before consuming.

Orange Glaze:
1/2 cup powdered sugar
2 teaspoon orange zest
1 tablespoon freshly squeezed orange juice
Whisk ingredients together until smooth. Spread glaze on cooled scones.

Lemon Balm Herb cake ! I made this 4 my lovely step- daughter , Mallory :) so happy she enjoys "clean eating "
New classes coming in fall!