Something to serve when you barely remembered you invited people over for dinner. Takes about 5 minutes active time, 15 to 20 minutes in the oven and everyone thinks of you as the seasonal domestic deity. The recipe here is enough for four people as a starter, but you can obviously increase or decrease the number of apricots depending on how many you need to feed.
For more intimate gatherings, as my friends and I had, the tender roasted fruit were offered by the hostess, the fava-cultivating Christi. They go down nicely when talking about the things in life that drive you crazy, that aren’t going so well or that are so stupid you laugh Prosecco out of your nose. And consider this, along with some bread, fair game as a complete meal for one. Luxury in simplicity.
6 apricots, washed, sliced in half and pitted * light honey like wildflower, chamomile, citrus flower for drizzling * extra-virgin oil for drizzling * kosher or sea salt & black pepper to taste * 4 ounces ripe Brie, Camembert, D’Affinois, or any other soft rinded cheese (it’s your call on pungency)
Preheat the oven to 400 degrees. Place the apricots cut-side up (their empty bellies should be facing you) on a baking sheet. You can line it with parchment or foil to make cleaning easier. From the bottle spout or with a spoon, drizzle the honey over the fruit, just enough each fruit is laced with it, not drenched. [NOTE: I don't give a measurement here because I consider it rather inconvenient to measure spoonfuls of honey and to always have to scrape it out. Precision isn't necessary here.] Drizzle about 3 tablespoons of extra-virgin olive oil over the apricots. Sprinkle with salt and pepper and place into the hot oven.
Cook for about 15 or until apricots soften but still hold their shape. The edges might brown and blister a bit because of the natural sugars and honey. Even better. Remove baking sheet from the oven. Using your fingers or a knife, place a dab of cheese into each of the pitted apricot bellies. Return to oven for five minutes, just to soften the cheese into goo.
Serve immediately.
For the grill: You want the temperature to read 350 to 400. Instead of drizzling with oil, mix the halved apricots in a bowl with the olive oil, honey salt and pepper. Place on the grill cut-side down (flat part) and cook until softened (about 10 minutes). Flip and dollop with the cheese. Cover and let warm (about 2 minutes). Alternatively, you can follow the directions above and cook the fruit in a casserole/container that can be put onto the grill, covered and let alone for 20 minutes.
July 31, 2009 in Baking, Cheese & Dairy, Cooking, Easy, Simple, Intuitive, Fruit, Recipes, Snacks, Starters | Permalink ShareThis
Resources, chefs, and pages are great tools to make life glow.
Here’s your assignment: tranform these recipes to make a salad or soup. Hint: by addidng agar you are helping your joints and thickening a recipe. You may simply add it to a recipe, or follow directions on the pack to make a vegan “geleatin” Chia seeds soaked can also add a nutty thickener for recipes.
2-3 fresh limes diced
4-6 cucumber sliced. Soak in a light marinade
1/2-1 cup of water
4 tablesppons of horse radish
Optional use red chile powder or your fav hot sauce
2 teaspoons of dill
Mix ingrdients in a large bowl. Add optional fruits diced. Fresh fruit better. OPtion: Blend a few fruits for a base. Chill.
Presto a cold soup.
Overnight: you may have a mold. If you cook the agar and pour it into the soup and chill for several hours then you WILL have a mold.
Now what would happen if you blend greens and use them instead of the fruits? Blend greens or tomatoes to the above and then add dried cranberries or cherries or both to soup. garnish with cream or yougurt. See now you 6 recipes to choose from.
Also you can serve in small dessert bowls for fun. Recipes by Mary MacIntyre. Please feel free to share and please give credit here.
We oft think of tarts as sweet desserts. SO lets go further and try out this NOteworthy Cook book by Joan Frehling recipe for a CABBAGE tart.
6 cups of shredded cabbage
1/4 pound butter
5 beaten eggs
2 cups whipping cream
1 tsp of nutmeg
1/4 teasppon of garlic powder
salt to taste pepper to taste
1 9 inch unbaked pie shell, optional
In a heavy skillet cook cabbage in butter over medium heat, stirring until golden.
Combine egges,cream, and seasonings. Place cabbage in pie shell or lightly greased shallow baking dish. Pour egg mixture over cabbage. Bake in preheated 350 degree oven 45 minutes or until custard is set and lightly browned. If omitting pie shell, place baking dish in panof hot water for baking.
Serves 6-9
Now make this a super gourmet recipe by adding some ricoota cheese, cut pineapple ( small squares), some raisens or sliced mango. Mix in after 30 minutes of baking. Option by Mary MacIntyre.
Zuchinni pudding:
I am altering this recipe to make it fast and easier.
Grate 4 small zuchinnis
Prepare a no sugar vanilla pudding mix
(raw option: blend coconut milk, cashews, agar, agar and let set for 15 minutes in the fridge)
You can also look up a simple pudding recipe.
Mix grated zuchinni into pudding mix. If serving hot add grated cheese of choice. If serving cold let it sit in the fridge for 15-30 minutes.
Yogurt and agar can be used as substitutes for pudding. Grated carrot, raisens, or dried cherries can also be added. test 2 of your favorite spices( perhaps garlic and basil, or minced onion and nutmeg) into blend. This is another way to get the veggies into your family’s tummies.
How to Make Young Thai Coconut Yogurt - The Renegade Health Show Episode #362 Related Tags: coconut kefir, coconut meat, coconut yogurt, fermentation, how to ferment coconuts, young thai coconut yogurt
This show is the second in our two part series on how to ferment coconuts…
Last week we made coconut kefir and this week… coconut yogurt.
This is fun and easy-to-make, plus it tastes great!
And, by the way, if you’re making a lot of kefir, chances are you’ll have a LOT of coconut meat to play around with!
Have you met the Hungry Housewife? She’s very busy these days cooking up a storm. Cafe Mom also interviewed her and so I included a clip of that below. COk with passion and enjoy food to your health!
1 1/2 pounds boneless, skinless chicken boobs, cubed
Olive oil
Salt and pepper
8 oz light cream cheese, softened
6 basil leaves, finely chopped
1 oz(about 2 TBSP) sun dried tomatoes, chopped
1 clove garlic, chopped
3 slices bacon, cooked(crispy) then broken up
3 Tablespoon Parmigiano-Reggiano Cheese, shredded
1/4 to 1/2 cup white wine
Cook your puff pastry shells according to package directions.
While your shells are baking, heat your Olive oil over medium heat.
Add the chicken to the pan and season with salt and pepper.
Cook until no longer pink. About 5-8 minutes
In a medium bowl mix together the cream cheese,basil,sun dried tomatoes,garlic,bacon,cheese and wine. Mix until smooth.
Slowly add it to the chicken. Mix with the chicken until no lumps remain.
Remove the middle part of the puff pastry and set aside per package directions.
Place chicken mixture into the hole in the pastry and put the little “hat” on the top of the chicken.
****This sauce would also be yummy over pasta or rice***
How would you describe your cooking style?
My cooking style is totally family-friendly. I don’t cater to my kids’ taste buds. They eat whatever my husband and I eat. I might have to change the meal a bit for them, but I NEVER cook a separate dinner for them. I make two hot meals a day. My darling son doesn’t like cereal (convenient, huh?), so he gets eggs and bacon or homemade waffles every morning! Can you say SPOILED??
Can we see the inside of your kitchen?
I always keep my cookbooks here at the end of my baking counter. The two, white 3-ring binders are a collection of my favorite recipes very neatly organized and categorized.
In a rush? Cook with us! Nibble,just too hungry to wait.
Up early this morning and went to twitter for a moment. Did a search for dandelion. Then clicked a bit and found this Cokking Blog. I often forget the power of Twitter for connections and new ideas. Though I don’t have my plugin here. I would love it if you’d follow me on twitter. I am Makkinart there. Also if you have recipes to share, let me know.
White Bean and Roasted Red Pepper Dip
(makes 2 snack sized servings)
Printable Recipe
Ingredients:
1/2 19 ounce can white beans
1 roasted red pepper
2 cloves of garlic
1/2 lemon (zest and juice)
1 tablespoon olive oil
salt and pepper to taste
Directions:
1. Puree everything in a food processor until smooth adding water (or more olive oil) to bring it to the consistency that you desire.
Similar Recipes:
Hummus
Roasted Red Pepper Hummus
Muhammara (Middle Eastern Pepper and Walnut Dip)
Edamame Dip
You might also like:
Edamame Dip Roasted Red Pepper Hummus Muhammara (Middle Eastern Pepper and Walnut Dip) LinkWithin Posted by Kevin at …
Go visit the blog for more fun and ideas. New ideas feed the brain.
Have a great day!
Here’s the secrets you’ve been waiting for, and having a great video to show the details. Imagine a healthy dessert that also high in protein. Also see how she uses various herbs nd spices to help your body keep healthy sugar levels and digest the food better.
Thesse recipes are terrific for people with special dietary needs (inc. gluten free). I love peaches and so I’ll probably try this one.
Elaina Love’s Raw Food Recipe for Peach Cobbler
Pie Crust
2 Cups Walnuts
1/4 Cup Raisins
1/4 Cup Dates
Pinch of Salt
Cinnamon
Put in Food Processor and pulse until crumbly. Take out 1/2 and put to the side for topping.
I ate breakfast from my newly rained upon garden today. As a child I often relished the fresh tastes from my parents, rather our gardens. I did help weed and harvest, and shelled so many peas.
Gardening in NM, at least in my yard is far more challenging. Yet I am building the soil and do enjoy the process.
I follwed the links today and have many new recipes and recipe sites for you. If you like gardening and susatainability, please also visit my recent blogs at: http://lifetipsdaily.com
Enjoy!
Perfect Chocolate Mousse
1/2 cup pitted soft dates
3-4 T agave
1 T cold-pressed coconut oil (optional)
1 1/2 T non-alcohol vanilla extract
2 1/2 cups mashed avocado (about 3 medium avocados)
3/4 cup raw carob powder
4-6 T cacao powder (or additional carob powder)
Soak the dates in 1/2 fresh water for 5-10 minutes to soften. Drain the soak water and set aside. In a food processor, blend dates, maple syrup, coconut oil (if desired), and vanilla until smooth. Spoon in avocado and blend until smooth. Add a few tablespoons of date soak water if necessary to aid in blending. Spoon in carob and cacao powder and blend until smooth.
Spoon mousse into parfait or wine glasses. Keeps fresh for several days.
Coconut Smoothie
Juice of 1 fresh young coconut
Meat of 1 fresh young coconut
Pinch of Himalayan salt
1 t non-alcohol vanilla or inside scrapings of 1 vanilla bean
1 T mesquite pod meal
1/2 T lucama powder
2 T dark agave (or to taste)
1/4 cup hemp seeds
1 T bee pollen
1/4 cup or more of cacao nibs or powder (optional)
6-9 ice cubes
Open young coconut. Pour coconut water in Vita Mix and add coconut meat. Put all other ingredients (except ice cubes) into Vita Mix and bring to high. Run for about 30 seconds to 1 minute, then add ice cubes and continue on high for a minute. Pour into glasses and serve.
Other possible ingredients: maca, fruits, goji berries, Raw Power, acai powder, etc.
Monica Sheridan offers 157 pages of Irish recipes in just one of her multiple books. She moves far beynd potatoes and breads. Her stories and recipes crete a delightful recollection of Irish Culture and cuisine.
Let’s start with a tradional:
Irish Brown Bread #1 Monica Sheridan Ingredients:
4 c Stone Ground
Whole wheat flour
2 c White flour
1 1/2 ts Salt
1 1/2 ts Baking soda
2 c Buttermilk or sweet milk
——————————————————————————–
Irish Brown Bread #1 Monica Sheridan Instructions:
Mix the whole wheat flour throughly with the white flour, salt, and soda.
Make a well in the center and gradually mix in the liquid.
Stir with a wooden spoon.
You may need lass, or more liquid - it depends on the absorbent quality of the flour.
The dough should be soft but managable.
Knead the dough into a ball in the mixing bowl with your floured hands.
Put on a lightly floured baking sheet and with the palm of your hand flatten out in a circle 1 1/2 inches thick.
With a knife dipped in flour, make a cross through the center of the bread so that it will easily break into quarters when it is baked.
Bake at 425 degrees for 25 minutes, reduce the heat to 350 degrees and bake a further 15 minutes.
If the crust seems too hard, wrap the baked bread in a damp tea cloth.
Leave the loaf standing upright until it is cool.
The bread should not be cut until it has set - about 6 hours after it comes out of the oven.
By Monica Sheridan
Irish Soda Bread #2 Monica Sheridan Ingredients:
1 tb Butter
4 c White flour
1 ts Salt
1 ts Baking soda
1 c Buttermilk or sweet milk
——————————————————————————–
Irish Soda Bread #2 Monica Sheridan Instructions:
Rub the butter into the flour.
Add the salt and soda, mix all well together by running the dry ingredients through your fingers.
Add the buttermilk (or sweet milk) and stir into a soft dough with a wooden spoon.
With your floured hands, knead the dough lightly into a ball and turn out onto a lightly floured baking sheet.
Flatten the dough into a circle 1 1/2 inches thick with the palm of your hand.
Make a cross in the center with a floured knife.
Bake at 425 degrees for 30 to 35 minutes.
Now why did I choose these 2 recipes? I want you to find her books and purchase them. They are historic treasures now and can teach you a lot about Ireland and the old days.
NM interlude get out in nature... Photo by Mary MacIntyre
I found a cookbook in my local thrift store “The Art Of Irish Cooking by Monica Sheridan. Look her up and you’ll see lots of recipes about, and she may even be on Twitter! SO I clipped some details and will talk more in the next blog. Though this book is old, you can still buy copies on many online book vendors.
http://www.irishtimes.com/blogs/megabites/2009/06/
Monica Sheridan was Ireland’s first TV cook and the author of Monica’s Kitchen, published in Dublin in 1963 (and a terrific little book that still commands respect). She had a passion for real food and wrote brilliantly. I was reminded of this when I was contemplating the snails in the garden today. Her account of cooking the Irish snail is a classic piece of writing and brilliantly funny. I should add that I quite like snails. Anyway, here it is.
A SURFEIT OF SNAILS
Danyele, a young French girl, spent a holiday with us in Ireland some years ago. It was one of those ecstatic summers that we still remember with nostalgia. The sun shone, day after day; for three months.
A short time before she left for home, we had our first shower of rain in two months. The snails, surprised by this good fortune, came out of their hiding places in battalions to graze on the lawn.
“Escargots!” said Danyele in raptures. “They are so delicious, specially with the butter a la Bourguignonne.
“But you can’t eat those snails,” I said. “They’re ordinary snails, not like the special snails you get in France.”
“It makes no matter. These are les petits gris. We cook them in Corsica all the time. It is very mad not to eat escargots. They cost you nothing except the butter, and they are very well.”
Well, anything for peace. We collected a box of snails and left them overnight, hoping to starve the harm out of them. I, for one, went uneasily to bed. Next morning the brutes, instead of being shyly curled up in their shells, were rampant and entwined round each other in what was, probably, a farewell embrace. I have rarely seen a less mouth-watering sight.
Danyele poked and prodded them with elegant, manicured fingers. “That one, he is very well, you think?” she said holding up a particularly unappetizing bull snail. What could I reply but that he looked lovely? After some more engaging comments, she proceeded to wash the snails (which were, all the time, half-in and half-out of their shells) with the abandon of any young girl rinsing out her dainty “smalls”. To my horror, she was called away before she got any further with the operation, but she looked so disappointed that promised to take over if she told me what to do. Here are the instructions, exactly as I got them:
“Wash the snails in several waters and put them in the water during two hour with big salt, vinegar and a pinch of flour. Wash again with big water the snails, and make them white during five minutes in boiling water. Drain them and make them become fresh. Put away the flesh from the shells. Cut away the black part which is at the end of the animal.
“Put them after, the snails in a pan. Wet them with half white wine and half soup, this liquid in sufficient quantity to cover them. Put in this liquid carrots, onions and a strong bouquet garni. Salt them and cook with a little ebullition during three or four hours. Make them become cold where they have cooked. Make boil during half an hour the shells empty in water with crystals of soda. Drain them. Wash them with fresh water and dry them. Put in the bottom of the shells butter a la Boruguignonne. Put the snails in the shell and fill this last with the butter a la B.
“The proportions have been established like this for one hundred snails of well big. Add to 100 grammes of very fine butter this ingredients: 10 grammes of eschalots well chopped, 2 cloves of garlic chopped and put in dough, two strong spoons of parsley, seasoned. Add 24 grammes salt and 4 grammes pepper and well mix them.”
As you can see, Escargots a la Bourguignonne is no cake-walk.
I was left with the snails washed in big water. I lifted them out with a strainer. I have a revulsion against handling snails that are half-out of their shells. “God help us, they’d put you in mind of goats with the horns sticking up,” said Mary, my maid, eyeing them from a safe distance.
I put them into a basin with a handful of salt, a dash of vinegar, and some water. When I came back, two hours later, the snails were in their shells (dead, I presume), and the basin was filled with drifts of congealed slime. I washed them again in many waters and threw them into boiling water to blanch them. After the blanching, I was faced with the job of taking the snails out of their shells. This operation was performed with a darning needle. They came out in as neat a curl as ever you saw. They reminded me of miniature tubas with the wide lip at the top. (Unfortunately, they also reminded me of snails.)
I followed the instructions and put them to cook with the white wine, the onions and the rest of the paraphanalia. They went on cooking for about three hours. In the meantime, the shells were boiled in washing soda and then rinsed in big water, and I now turned my mind to the butter a la Bourguignonne. Well, that’s easy anyhow. It’s just butter (about a half pound of it), pounded garlic and shallot, parsley and salt and pepper.
I forgot to mention that I took the precaution of buying two dozen of the French tinned snails (which are sold complete with snails), so that we would have them for comparison.
The day is wearing on now. It is now 6.30 p.m. and I have been at the snails almost continuously since 10.30 this morning. The Sheridan snails are cooling in the water in which they have been cooked, the French snails are awaiting the moment when they will be re-assembled in Ireland. Over-blown, beige French snails lie beside their tabby Irish counterparts. Fat French slugs overshadow the delicate Irish molluscs.
The big moment arrives when the snail is again wedded to shell. First, a little butter a la B, then the snail; press firmly with your finger, as though you were filling grandfather’s pipe or scratching a waxy ear. When the snail is well out of sight, fill the shell with more butter a la B. When the shells are filled, put them in a hot oven until the butter begins to bubble and they are ready for the gourmets of the family.
Alas, my story is not yet finished. After all this trouble, it was found that there was no snail cutlery in the house. The best we could do was to unbend some paper-clips and re-fashion them into snail extractors.
Danyele and my husband sucked up the snails with great gusto and assured me that the Irish vaierty had more gout. I toyed with a French and an Irish cousin, but without relish. I never did like snails, no matter what language they spoke. I have always found them tasteless, pretentious and without flavour. Without the garlic butter they are almost uneatable. I know. I tried one in the kitchen. It tasted like a hard-worked baby’s teat.
“We must have snails often,” said my husband, wiping a buttery chin with a freshly laundered napkin.
We must… OVER MY DEAD BODY!
From Monica’s Kitchen, published by Castle Publications, Dublin, 1963
From another page…. Enjoy this introduction…
Monica Sheridan recalls some of the picturesque names under which Irish potatoes have been marked: Golden Wonders, Ulster Chieftains, Aran Banners, irish Queens, Dunbar Rovers, Skerry Champios, and so on — rather reminiscent of athletic team names.
Colcannon — potatoes cooked with cabbage, onions, cream and butter — is among the most popular of choices. So, too, is champ — potatoes mashed with milk, to which chives, peas or parsley may be added for variety. Other traditional potato dishes include potato cakes, cooked on a griddle, potato soup, potato flounces, a pie of layered potatoes and onions; and boxty, a bread of sorts made from raw potatoes, mashed potatoes, whole wheat flour, butter and bacon grease, which are kneaded, rolled and baked until golden brown
After a lovely evening with friends and music under two cottonwood trees, I stopped by my house and my furnace was going crazy. No heat,thank goodness, and I finally found the switch to turn off the fan. So today I was excited to think I could spend most of the day at my housesit job. My computer laptop would not work! At my trailer park home the driveways are being sealed so I could not work there and….I am borrowing a friends computer to work for awhile.
If it’s hot where you live, then these recipes will e fun. Also, go to the link for information. Mary
Hi Mary -
Just wanted to keep you posted about what’s going on over at Renegade Health…
1. Refreshing Summer Raw Smoothie Recipe Cilantro Surprise by Rhio (The Best One Ever) - The Renegade Health Show Episode #347 - 2009-07-08 19:00:19-04
This raw smoothie recipe is by far the best one we’ve done on the show…
I personally treat cilantro like a fruit. It tastes so fresh and amazing.
Annmarie was pumped to show this smoothie recipe as well, because she loves papaya… but only when it’s really, really ripe.
Take a look…
Your question of [...]
2. Pineapple, Cucumber, Berry Raw Smoothie Recipe - The Renegade Health Show Episode #348 - 2009-07-09 20:00:29-04
So what do cucumbers, pineapples, two blond twins and desert animals have in common?
You’ll have to watch today’s show to find out.
Annmarie is making a “Cucumber Cooler Smoothie”, but this raw smoothie recipe isn’t by any stretch all that’s going on in this show.
Check it out…
Your question of the day: You can answer Sebastian’s question [...]
3. Delicious Chocolate Dream Raw Smoothie Recipe - The Renegade Health Show Episode #349 - 2009-07-10 19:00:38-04
Annmarie disappeared for about 15 min today and reappeared with our video camera…
I asked her what she did for the show, and she wouldn’t tell me.
Obviously, while I was editing it, I found out that she made a delicious chocolate raw smoothie for Rebecca’s kids!
Here it is, take a look…
Your question of the [...]
4. Does Blending Food Destroy Nutrients - The Renegade Health Show Episode #350 - 2009-07-13 19:00:54-04
This is a question we get all the time…
Does blending food destroy nutrients AND how much does it matter if it does?
Today, I’ll answer that one as well more about food combining, if green papayas are better than ripe ones, what makes a green smoothie “green”, and more.
I also have a surprise introduction for [...]
5. Alright, A Special Message From Kevin - The Renegade Health Show Episode #351 - 2009-07-14 20:00:49-04
We’ve logged over 350 episodes to date…
It’s time for some celebration!
Really, what it’s time for is a few new ideas for the Renegade Health Show.
Today, I talk about one of them. Take a look…
Your question of the day: What ideas / thoughts / myths do you want to prove or bust?
Click here, [...]
NM interlude get out in nature... Photo by Mary MacIntyre
Hot Summer days may challenge your desire to prepare food. Here are a few ideas to help you out.
Quick meal replacement:
1 banana
and 1-2 oz of nuts. Eat.
You could if you are in the mood, slice the banana, add grated coconut or cocnut milk, and mix in the nuts. The first option is faster and will hold you several hours.
Make an infusion of herbal tea. Choose favorite teas or use 1 day oat straw, day 2 nettles, day 3 red clover tea. Take tea and add water in a glass bottle. Let it set for three to four hours. Chill an serve. The teas lilsted can be very mild, soothing, and are great for a gentle cleanse and re-mineralization of your body. Susan Weed, the author of this suggesstion indicates this combo is great for the bones. Google: Susan Weed.
Watermelon. Eat a lot. Fast filling meal that will cool you off. I know I have been doing it often for a week.
Drum roll: You can create the follwoing recipe as a smoothie or a “sorbet”. No sugar!!! Great delight. Filling. I used it as supper at a friend’s house last night.
Smoothie: 4 oz of frozen raspberries (without added sugars), ice, 2-3 oz of oatmilk. Blend. The Oat milk add protein and smooth rich texture and flavor. A good change and can be found in most food stores. Watch the ingredients: skip the sugar if possible.
My friend was low on oat milk and so used less than 3 oz. Added some water, and make it really thick. Presto a srbet like version which I really enjoyed. A small scoop about the size of a small ice cream cone was all I needed! Full, happy, and perfect for the hot day. A mini light supper.
PS her orginal recipe would include a little rum or other alcohol. I don’t drink. It was fine au naturale.
Remember to dress up the following recipe. You can make mini sandwiches, use on croissants, pour on salads or lettuce, dip and scoop with raw veggies. It would also be delightful surrounded by sliced fruit, including pineapple.
It is summer, please when possible use all FRESH organic fruit.
I used mine as a bowl of spread/dip by itself for dinner.
4-8 large fresh apricots washed, sliced and pitted
1 small bunch ( a large handful) of green grapes
1/2 cup of pecan pieces
2-3 ounces of water
optional: 2tsps of coconut oil, 1 tsp of flax oil, and 1 tsp of hemp oil.
Stir in oil(s) in bowl not the blender.
Makes 4-6 small servings. Add more fruit to increase servings
Blend the fruit and water first. Add the pecans and blend longer until the pieces are thick and creamy. The grapes add a refreshing sour flavor to the dip. It also makes the creamy and somewhat heavy texture feel lighter. This would also be good chilled or frozen. If you are freezing, do so in small cookie shapes or in ice cube chunks. As the colors are slightly muted, you may want to have colorful fruit around the bowl or plate to liven up the presentation.
I wanted a quick dinner and just pour my servings into a bowl and ate like ice cream. This reci[pe is high in protein and provides a lasting energy boost.
Add an apple or coconut with yogurt and turn into a smoothie. Enjoy!
In the storm...wind powerful SW photo by Mary MacIntyre
Sometimes I can get great buys at my Health Food Store. Recently tthe cherries were beginning to be too ripe and ditto with some Apricots. They became dollar specials. So I got some of both. Situations like these require fast thinking and prep: as although most of the fruit was excellent, they were not going to last long.
There’s just me in my house. Obviously a family could consume the fruit as is fast. Here’s what I did.
2 cups of cherries cleaned, pitted, and halved
6 large apricots cleaned, pitted, and quartered
1/8 cup shredded coconut
1/8 cup of water
Enough for three servings
Thus I put the extra in a small glass jar.
Blend the apricots, water, and coconut.
Pour into one or more serving bowls
Blend the cherries (separately)
Stir slowly into previous mix to create a pattern of your choice.
(Truthfully I just blended everything together. The swirl adds to the presentation.)
This recipe also is good by adding some collagen.
One can always add to the fun by adding yougurt, cream, or add ice cream to the top.
When refrigerated overnight the mixture thickens. It tastes even bettr cold and would be good as a small bowl with sliced fruit around the edge, or on crackers or toast to compliment breakfast.
Raw Vegetable Stew. Please review previous few blogs for an introduction.
Use techniques to make the avocado dip.
Add fresh cut up cabbage.
Add apple juice to thin.
Add more garlic and NM Red Chile powder.
Maybe add some fresh cut pineapple chunks.
Stir and chill.
One of the most important skills you can learn about
cooking is to EXPERIMENT! Frequently try new combinations.
Invite friends over to lunch for taste testing and feed back.
Make youtube videos for sharing you successes.
The above recipe may be too exotic or rich for some palettes.
Here is another version.
Light refreshing Raw veggie Stew
2-3 cups chopped watermelon
1 cup of apple juice
1/2 cup of cherry juice (no sugar)
1 head of cabbage
4 carrots
1-2 small zuchinni’s
1 sweet onion or 2 small bunches of scallions
Shredded peppermint or cocnut milk
Optional: celery, basil, peppermint, parsley, cilantro
(Choose 2-3)
Also if raw or vegan doesn’t matter, add yougurt or sour cream.
Blend ingredients 2 at a time. If you prefer, select several ingredients
to simply chop or grate and add to the more liquid base.
Now select 5 ingredients that you love. Think about a texture you want to have, and a theme for the dish. Another soup? Add a salad? Keep it simple or go wild. I’d love to share your results!
No raw veggie stew recipes (videos) but this looked good.
What's for dinner? Better yet, who has a good recipe for a favorite dish? Coaching Cooking provides recipes, cooking techniques, and foodie stories by someone who cares about food and about eating well. Expect to find information on delicious dishes and intriguing information about the world of cuisine including food trends, unusual ingredients, and fresh cooking ideas. Find inspiration for the next delectable feast!
Pancakes - or not
Tomorrow is Shrove Tuesday. I know this because very year around this time I try to persuade friends to collect me throws from Mardi Gras parades. Some years I succeed, this year I didn't. I [...]
Great dinners: Stress relief through cooking [caption id="attachment_493" align="alignnone" width="1024" caption="Abstraction: Ability to move beyond photo by Mary MacIntyre"][/caption]
At this time of night, I ought to geeting ready for my [...]
Sunday Evening Cookie Making • Shortbread Cookies
Makes: 2 dozen
1-1/2 cup butter, softened
1 cup granulated sugar
1/2 tsp. salt
6 egg yolks
2 tsp. vanilla extract
4 cups all-purpose flour
In a large bowl, cream [...]
2 Women Changing their local garden community [caption id="attachment_489" align="alignnone" width="1024" caption="Congratulations:Garden more!"][/caption]
This a fantastic way to start farms across the nation! In our own backyards! [...]
Food we eat:Dr. Vandana Shiva - Part 1 [caption id="attachment_486" align="alignnone" width="1024" caption="Real food for all species"][/caption]
"Half the people in the world don't get the nutrition they need" paraphrased from Dr [...]
What's for Dinner Tonight?
• Turkey, Black Bean and Corn Salad Wraps
Serves: 4
Shred some cooked turkey and mix with 1 cup of corn, 1 cup of black beans and 3 cups shredded romaine lettuce. Mix that with 1 cup salsa [...]
Ways to a Healthier Heart February is heart health month and the best way to get your heart healthy is to practice a few heart health exercises and to adopt a strategy to keep your heart at it's best. Here is some ways right [...]
We met the chef I'm still a hothouse of minor ailments, but I really want to give you a banquet update because there's so much news.
There are a hundred recipes being tested over the next ten days. I need to [...]
Have you had a Fig Lately? Did you know that many people when they go to purchase fruits, don't consider buying figs as a part of their fruit bowl, and you maybe one of those people.
There are 150 Varieties of figs the [...]
Time out with the letter 'p'
Today you have a miserable excuse for a post. I came down with something last night and today I still have that something, plus I had proofs to look at. Working through illness is seldom wise, so [...]
Hot Off The Press
Baseball. Tigers Fall To No. 2 Arizona State, 16-7 Auburn scored early off of Arizona State, holding a 3-0 lead after the top of the first and a 6-4 lead after the top of the second but neither lead was safe as No. 2 Arizona State scored 16 runs on [...]
Gymnastics team beats Ball State for 11th win The CMU gymnastics team won its 11th meet on Saturday defeating MAC opponent Ball State, 194.325-192.275.No. 23 CMU posted its fifth score of 194 or higher in its last six meets.
On a night [...]
