Pineapple Zest
1 large ripe pineapple
1 frozen ginger root
Slice pineapple in 1 inch discs. Remove outer rind. Grate frozen ginger root across top surface. Cut into bite sized wedges and serve. This is great first thing in the morning or as an appetizer before a large meal or for a fresh palate cleansing dessert! Both pineapple and ginger enhance digestion!
Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Sunday, June 15, 2008
Monday, June 9, 2008
IRRESISTIBLE DESSERT
Fruit Crisp ala Mode
Summer fruit is the best - but even a frozen blueberry makes a great dessert!
1. Fruit: 3 cups any combination of chopped apples, peaches, pears, plums, nectarines, whole raspberries, blueberries, blackberries - you name it it will be great!
2. Add to Fruit: 1/3 cup frozen orange juice, dash of salt, 2 T tapioca, 1/4- 1/3 cup your favorite sweetener (honey, agave nectar, zylitol) Tart crisps are the best!
3. Topping: 1 1/2 cup rolled oats, 3 T coconut oil melted, 1/2 t salt, 1 t cinnamon, 1 T shredded coconut, 1/4 cup chopped almonds or pecans. Put oats in a bowl with coconut and nuts. Pour on oil and add balance of spices.
Place fruit in pie plate, add items from step 2. Mix items in step 3 in a separate bowl and top fruit. Add 1/2 -3/4 cup of water. Bake at 375 degrees. For 30 minutes. Do not burn tops!
Top with Vanilla or Naked Coconut by Coconut Bliss - non-dairy frozed dessert sweetened with agave nectar - a gift from heaven!! Amazing taste for such a healthy organic treat! Available at most health food stores.
Summer fruit is the best - but even a frozen blueberry makes a great dessert!
1. Fruit: 3 cups any combination of chopped apples, peaches, pears, plums, nectarines, whole raspberries, blueberries, blackberries - you name it it will be great!
2. Add to Fruit: 1/3 cup frozen orange juice, dash of salt, 2 T tapioca, 1/4- 1/3 cup your favorite sweetener (honey, agave nectar, zylitol) Tart crisps are the best!
3. Topping: 1 1/2 cup rolled oats, 3 T coconut oil melted, 1/2 t salt, 1 t cinnamon, 1 T shredded coconut, 1/4 cup chopped almonds or pecans. Put oats in a bowl with coconut and nuts. Pour on oil and add balance of spices.
Place fruit in pie plate, add items from step 2. Mix items in step 3 in a separate bowl and top fruit. Add 1/2 -3/4 cup of water. Bake at 375 degrees. For 30 minutes. Do not burn tops!
Top with Vanilla or Naked Coconut by Coconut Bliss - non-dairy frozed dessert sweetened with agave nectar - a gift from heaven!! Amazing taste for such a healthy organic treat! Available at most health food stores.
Wednesday, May 14, 2008
Fall Salad or Dessert
Kabocha Squash Pudding
1 kabocha squash
1 t fresh ground nutmeg
1 t ground cardamom
1 cup almond milk
1 T maple syrup
1/4 chopped walnuts
1 fuji apple chopped
1 t anise seeds
1 t vanilla
1 T coconut oil
Cut squash into quarters and sprinkle nutmeg and cardamom inside. Steam squash until tender. As soon as it is cool enough to handle, scrape flesh from skin and put in large mixing bowl. Mash and mix squash flesh adding almond milk as needed to create thick paste. Add balance of ingredients and mix well. May serve warm or refrigerated. Keeps for 2-3 days.
1 kabocha squash
1 t fresh ground nutmeg
1 t ground cardamom
1 cup almond milk
1 T maple syrup
1/4 chopped walnuts
1 fuji apple chopped
1 t anise seeds
1 t vanilla
1 T coconut oil
Cut squash into quarters and sprinkle nutmeg and cardamom inside. Steam squash until tender. As soon as it is cool enough to handle, scrape flesh from skin and put in large mixing bowl. Mash and mix squash flesh adding almond milk as needed to create thick paste. Add balance of ingredients and mix well. May serve warm or refrigerated. Keeps for 2-3 days.
Subscribe to:
Posts (Atom)
