This week's Recipes ...
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Spring Fling Recipes...
One-Pot Cabbage Casserole
2 lbs. ground beef (Or Vegan Substitute)
Salt and pepper or creole seasoning
1 onion, chopped
1 cup rice, uncooked
3 large handfuls of roughly chopped cabbage
1 8 oz. can tomato sauce
2 cups of water (I just use the tomato sauce can twice)
1 14 oz. can diced tomatoes, undrained
1 cup shredded cheese
Season and brown ground beef and onions. Drain off grease.
Once onions are clear, add rice, cabbage, tomato sauce, 2 cups of water (or use tomato sauce cans) and diced tomatoes. Stir.
Let it come to a boil and then reduce heat to medium low and cover to simmer for about 20 to 30 minutes or until rice is done and cabbage is soft. Do
not lift lid before 20 minutes to make sure rice cooks well.
Once cooked, top with cheese and cover with lid to melt a few minutes.
Thai Curry Cabbage
3 tablespoons coconut oil
2 lbs shredded green cabbage
1 tablespoon red curry paste preferably thai
1 teaspoon salt
1 tablespoon sesame oil
Heat the coconut oil in a frying pan or a wok on fairly high heat. Add cabbage and curry paste.
Sauté until the cabbage has turned golden brown, but still is chewy. Stir thoroughly and lower the heat towards the end. Salt to taste. Add the sesame
oil and let sauté for another 1–2 minutes. Serve!
Grilled Cabbage Steaks & Blue Cheese
1 package McCormick® Grill Mates® Smoky Applewood Marinade
3 tablespoons vegetable oil
2 tablespoons cider vinegar
2 tablespoons maple syrup
1 head cabbage cut into 6 steaks
1/2 cup bleu cheese crumbled
2 tablespoons onion thinly sliced
Mix Marinade Mix, oil, vinegar and maple syrup in small bowl until well blended. Place cabbage steaks in large resealable plastic bag or glass dish.
Add marinade; turn to coat well.
Refrigerate 30 minutes or longer for extra flavor. Remove cabbage steaks from marinade. Reserve any leftover marinade. Grill cabbage steaks over
medium heat 5 to 6 minutes per side or until tender-crisp, brushing with leftover marinade. Serve cabbage steaks topped with blue cheese and diced
TUSCAN-STYLE ROASTED CARROTS
2 pounds baby carrots (or sliced carrots if baby carrots are not available)
4-5 large garlic cloves, peeled and left whole
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
½ cup extra virgin olive oil
2 whole lemons, each sliced into four thick slices
1/3 cup balsamic vinegar
Preheat oven to 400 degrees F.
In a large bowl, toss carrots with the garlic, salt, pepper and oil. Pour out onto a sheet pan or roasting pan, lay lemon slices over carrots and place in
Roast for 20 minutes, flip, turn pan and roast for 20 more or until tender.
Place pan over two burners and turn heat to medium high.
Add vinegar and scrape up pan bottom. Once vinegar evaporates, maybe 4-5 minutes, remove from heat and pour into a serving dish and enjoy.
2 tablespoons butter
4 cups sliced yellow squash
1 medium onion, chopped
1 cup grated cheddar cheese
1 cup milk
2 tablespoons butter
¼ teaspoon cayenne pepper (optional)
½ teaspoon salt
½ teaspoon ground black pepper
1 sleeve Ritz crackers
Preheat oven to 350º F. Melt 2 tablespoons butter in medium skillet or saute pan over medium-low heat. Add squash and onions and cook until
tender. To a large bowl, add eggs and lightly whisk. Add cheese and milk and whisk into egg until well-combined. Add cooked squash and onions to
egg mixture and stir well to combined. Melt remaining 2 tablespoons butter in skillet used to cook squash and onions. Add to squash casserole
mixture. Add cayenne pepper, if using, along with salt and pepper. Stir well to combine. Spray a 9x13 casserole dish with cooking spray and pour
squash casserole mixture into the baking dish. Top evenly with crushed Ritz crackers. Place in preheated oven and bake 45 minutes, or until top has
lightly browned and casserole does not "jiggle" when the dish is moved. Allow to sit for about 3 minutes before serving.
Low Carb Yellow Squash Casserole
1 tablespoon olive oil
1 teaspoon butter
1 small onion, chopped
2 cloves garlic, minced
4 cups peeled and cubed yellow squash
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup finely chopped raw almonds
1 cup shredded Colby-Monterey Jack cheese, divided
1/2 cup heavy whipping cream
1/3 cup coarsely chopped roasted, salted almonds
Preheat oven to 400 degrees F (200 degrees C). Heat olive oil and butter in a skillet over medium-high heat; cook and stir onion and garlic in the hot
oil-butter mixture until softened, about 3 minutes. Add squash, salt, and pepper; stir to combine. Cover skillet and cook, stirring occasionally, until
squash is softened, about 5 minutes. Transfer squash mixture to a large bowl. Mix raw almonds and 1/2 cup Colby-Monterey Jack cheese together in
a bowl; stir into squash mixture. Whisk cream and eggs together in a measuring cup or small bowl; stir into squash mixture. Pour squash mixture into a
9x13-inch casserole dish; top with remaining Colby-Monterey Jack cheese and roasted almonds. Bake in the preheated oven until casserole is golden
brown and bubbling, 25 to 30 minutes.
RAW SUPER SPROUTS PAD THAI WITH SPICY PEANUT SAUCE
3 medium yellow squash – peeled and spiralized
3 medium carrots – peeled and spiralized
1 cup of coarsely chopped cabbage
1/2 cup of coarsely chopped cilantro
1/2 cup of bean sprouts (blanched)
1/2 cup of micro green sprouts (blanched)
For the Chili Peanut Sauce:
3 tablespoons of natural peanut butter
1 tablespoon of chili paste
3 tablespoons of low sodium soy sauce
3 to 4 tablespoons of water
Blanch the sprouts in boiling water for two minutes and then put in ice cold water. Pat dry with a paper towel. Put the squash, carrots, cabbage,
cilantro, and sprouts in a large bowl and toss with the chili peanut sauce to coat.
To make the sauce:
Whisk the peanut butter chili paste, soy sauce, and water in a small bowl with a fork until fully blended and creamy.
SUMMER SQUASH-VEGGIE BURGERS
2 Large or 4 Medium Yellow Summer Squash
2 Medium Carrots
1 Medium Onion, diced
2 cloves Garlic, diced or pressed
½ cup Parmesan Cheese
¼ tsp Cayenne Pepper
1 tsp Mrs Dash or Any Table Spice Blend
1 Tbsp Olive Oil
1 Egg + 1 Egg White, beaten
Salt & Pepper, to taste
Shred squash and carrots in a food processor. Place it in a strainer with a large bowl beneath to catch liquids. Sprinkle on about 1 teaspoon of salt,
toss and let it sit about 15 minutes.
Meanwhile, lightly saute diced onion until almost done, then add garlic, and finish cooking just until onion is tender. Let cool while removing liquid from
Removing as much liquid from squash as possible is the most important element for the success of this recipe. Liquid should be starting to drip into
bowl under strainer. Squeeze out as much as possible. Then squeeze into balls to remove the last bit.
Place squash into a large mixing bowl. Add cooled onion mixture and Parmesan cheese. (If you have flakes or a whole piece of cheese, first run it
through a food processor to grate it.) Add remaining ingredients, including egg; mix well.
Form mixture into 6 patties and place on a greased baking pan. Bake at 400 degrees about 30 minutes, or until cheese is browning, turning over
halfway through cooking time.
Chicken and Yellow Squash Paleo Ravioli
Makes about 24 raviolis
4-5 medium to large yellow squash
1 Tbsp. olive oil
1.5 lbs. ground chicken (Or Vegan Substitute)
1 8 oz. bag frozen spinach, thawed
8 oz. mascarpone cheese
1/2 onion, diced
1 clove garlic, minced
small handful fresh basil leaves
salt and pepper to taste
1. Cut ends of squash off and slice down the middle so you have two halves. Using the narrowest setting on your mandolin, slice the squash into long,
flat strips. You'll end with around 70 or so strips.
2. In a large pan, heat oil over medium heat. Add onion and a pinch of salt and saute for about 5 minutes, until nearly translucent. Add garlic and
saute until fragrant.
3. Add ground chicken to onion and garlic and saute until chicken is cooked all the way through.
4. Squeeze all the excess water out of the spinach, then ad chicken, spinach, salt, pepper, and mascarpone to a food processor or blender and
puree until mixture reaches desired consistency (I like it relatively smooth).
5. Assemble the ravioli by just barely overlapping two strips of squash (pictured above). Do the same over the middle of the first two strips, but
perpendicular, creating a cross or "t" shape.
6. Spoon filling in the center of the cross, then bring the ends of the strips together, overlapping each other. If that doesn't make sense, just see the
7. Secure with a toothpick.
8. Before serving, steam raviolis for about 4 minutes, or until squash is tender and inside is warm.
9. Top with sauce of your choice.
Yellow Squash Fritters
1 lb. yellow squash, unpeeled
½ large onion (4 oz)
1 large egg
1 teaspoon kosher salt Coupons
¼ teaspoon freshly ground black pepper
1 teaspoon garlic powder
2 tablespoons unsalted butter for frying
Shred squash in food processor using the shredding attachment. Place on clean towels and allow to drain for 10 minutes.
Finely chop the onion. Place in a colander to drain for 10 minutes.
Heat a large nonstick skillet over medium heat, about 5 minutes.
In a medium bowl, whisk the egg with the salt, black pepper and garlic powder. Add the grated squash and the onion and mix to blend.
Brush the skillet with half of the butter. Measuring ¼ cup per fritter, spoon the mixture onto the skillet. Fry without moving, 4-5 minutes, until you can
see that the bottoms are browned.
Carefully flip to the other side and fry 4-5 more minutes, until browned on both sides. Brush the skillet with more butter and repeat with the remaining
Yellow Squash Soup Recipe
2 large sweet onions, chopped
1 medium leek (white portion only), chopped
2 tablespoons olive oil
6 garlic cloves, minced
6 medium yellow summer squash, seeded and cubed (about 6 cups)
4 cups reduced-sodium chicken broth
4 fresh thyme sprigs
1/4 teaspoon salt
2 tablespoons lemon juice
1/8 teaspoon hot pepper sauce
1 tablespoon shredded Parmesan cheese
2 teaspoons grated lemon peel
In a large saucepan, saute onions and leek in oil until tender. Add garlic; cook 1 minute longer. Add squash; saute 5 minutes. Stir in the broth, thyme
and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until squash is tender.
Discard thyme sprigs. Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan. Stir in lemon juice and hot pepper
sauce; heat through. Sprinkle each serving with cheese and lemon peel. Yield: 8 servings (2 quarts).
Sweet Vidalia Onion Dip Recipe
3/4 cup mayonnaise
2 cups Monterey Jack cheese, shredded
1/2 cup Asiago cheese, grated
2 cups Vidalia onion, 1 large or 2 medium, finely diced
1 tsp Worcestershire sauce
1/4 tsp garlic powder
Preheat oven to 350 degrees and coat a 1-qt casserole dish with cooking spray. Set aside.
In a large bowl, stir mayo, Monterey Jack cheese, Asiago cheese, finely diced Vidalia onion, Worcestershire sauce and garlic powder together until
Transfer the mixture to the prepared casserole dish and bake for 45-50 minutes until hot and bubbly. Remove from oven then cool 10 minutes before
Vidalia Onion Pie
3 tablespoons butter
3 cups thinly sliced Vidalia onions
1 (9-inch) frozen deep-dish pie shell, baked according to package directions
2 large eggs
1 cup sour cream
½ cup whole milk
½ cup shredded Parmesan cheese, divided
3 tablespoons all-purpose flour
¾ teaspoon salt
Preheat oven to 350°.
In a large skillet, melt butter over medium heat; add onions, and cook, stirring occasionally,
for 8 to 10 minutes or until tender. Spoon into prepared pie shell.
In a medium bowl, whisk together eggs, sour cream, milk, ¼ cup cheese, flour, and salt; pour over onion mixture. Sprinkle with remaining ¼ cup
cheese and paprika.
Bake for 35 to 40 minutes or until center is set (pie will have the texture of quiche).
STUFFED VIDALIA ONIONS
4 Vidalia onions (about ½ pound each)
1 tablespoon olive oil
4 tablespoons butter, divided
1 garlic clove, minced
1 cup chicken broth, divided (Or Veggie)
2 cups unseasoned stuffing
¼ teaspoon dried oregano
¼ teaspoon dried parsley flakes
¼ cup shredded mozzarella cheese
Salt and pepper
Preheat oven to 375 degree.
Slice stem off each onion and peel off outer papery layer as well as the top layer of skin to reveal flesh. Using a spoon, gently scoop out the center of
flesh leaving a few of the outer layers. Reserve some of the scooped out onion. Lightly rub each onion with olive oil and season with salt and pepper.
Place onions in a 9-inch pie dish or small baking dish. Cover with foil and bake for 30 minutes. Meanwhile, melt 2 tablespoons butter in a large skillet
over medium heat.
Chop ½ cup onion from reserve and add to skillet. Cook until just tender, about 5 minutes.
Add garlic and cook for about 45 seconds until fragrant. Stir in ⅔ cup chicken broth and stuffing. Stir until all liquid is absorbed into stuffing. Remove
from heat and stir in oregano, parsley and season with salt and pepper. Once onions have baked for 30 minutes, remove from oven and divide
stuffing mixture to each onion. Cube remaining butter and place in the bottom of baking dish along with remaining chicken broth. Cover with foil and
bake for another 40 minutes, basting occasionally until onions are tender. Uncover, sprinkle with mozzarella and cook for 10 minutes longer until
cheese has melted.
ZA’ATAR ROASTED CARROTS AND GREEN BEANS
1 pound carrots peeled & sliced vertically
1 pound green beans trimmed
1/4 cup olive oil divided
2 tablespoons za'atar divided
1 teaspoon salt divided
1/2 teaspoon pepper divided
Pre-heat oven to 425 degrees and have two large baking sheets ready to go.
Using two large bowls or resealable plastic bags, fill one with carrots and one with the green beans.
Drizzle each bowl with half of the remaining ingredients: olive oil (two tablespoons for each), za'atar (one tablespoon each), salt (1/2 teaspoon each)
and pepper (1/4 teaspoon each.)
Toss both batches to coat and spread on to even layers in two separate baking sheets.
Place carrots and green beans in the oven and roast until nicely browned: 15-20 minutes for the green beans and 20-25 minutes for the carrots.
Remove from the oven and serve separately or in one dish.
Garlic Roasted Green Beans Au Gratin
3 lbs fresh green beans, cut into thirds
1/4 cup butter, in thin slices
3-5 cloves garlic, minced
2 cups shredded cheddar cheese
Place green beans in the bottom of a 9 x 13 baking dish. Sprinkle minced garlic and slices of butter over top. Cover with foil.
Bake at 400 degrees for 15 minutes. Remove foil, stir, place foil back on top and bake an additional 15 minutes.
Remove foil, stir, and sprinkle cheese over top. Bake an additional 5 minutes or until cheese is completely melted.
Pasta with Green Beans and Pesto
4 ounces green beans, ends cut off and sliced to 1-1/2 inches long
1/2 teaspoon salt
8 ounces whole grain penne or any short pasta
1 cup pesto
1/8 cups almonds, slivered or flaked
8 big fresh basil leaves, coarsely chopped
4 tablespoons extra virgin olive oil
Over medium to high heat, bring a medium pot of water to a boil. When it boils, add the 1/2 teaspoon of salt then drop the green beans. Cook for 5
minutes then take them away with a slotted spoon and drop them in a bowl with a lot of ice to blanch them. When they cool down, drain them and set
the green beans aside.
In the same pot of boiling water, cook the pasta. Follow the cooking time to make them al dente. When they are cooked, drain. In the serving bowl, mix
the hot pasta, green beans, pesto, almonds and basil. Drizzle with the extra virgin olive oil and serve immediately.
Easy Baked Avocado & Egg Recipe
1 organic avocado, halved with pit removed
your favorite seasoning -- I use Fajita Seasoning
Preheat the oven to 425 degrees F. Flip each avocado side over and slice off enough of the rounded skin so that it can sit flat when the fleshy side is
up. Place the avocados, fleshy side up, in a baking pan. Crack some salt into each hole. Whisk the egg in a bowl, divide it between the avocado
holes. Sprinkle with salt, pepper and the seasoning of your choice. Bake for 16-18 minutes, until the egg has fully set. Eat with a spoon and enjoy!
Chicken Avocado Burger
1 lb. ground chicken
1 firm but ripe, Fresh California Avocado
1 clove garlic, chopped
1 jalapeño pepper, chopped (optional)
1/3 cup panko crumbs
1/2 tsp. salt
1/4 tsp. pepper
Toss all ingredients together, being careful to not mush the avocado.
Shape into 8 large or 8 small patties. Grill for about 4 minutes on each side or until inside of burger reaches 165 degrees. Serving Suggestion: Serve
without bun or on a toasted whole grain bun with toppings of choice.
CREAMY AVOCADO MAC AND CHEESE (VEGAN)
1 avocado (ripe)
2 tbsp lemon juice
1 cup basil leaves (loosely packed)
1/3 cup cilantro
1 tsp garlic powder
1 tsp salt
1/4 tsp smoked paprika
1/4 cup nutritional yeast
1/4 - 1/2 cup almond milk (to thin)
Pasta and Base
1 lb. macaroni or elbow pasta
4 cloves garlic (minced)
3 1/2 tbsp olive oil
3 tbsp flour
1 1/2 cup almond milk
Add ingredients for avocado sauce to high speed blender and blend until smooth. If not using a high speed blender, you may need to pulse a few
times and add in the full 1/2 cup of almond milk. Set avocado sauce aside. Prepare pasta according to package directions. Rinse and drain cooked
pasta, and return to pot. While pasta cooks, prepare sauce base. Sauté minced garlic in measured olive oil until fragrant, about 2 minutes. Add in
flour and whisk to combine, ensuring no lumps form. Slowly add in almond milk a little at a time and whisk constantly over medium high heat. Sauce
will thicken quickly (over high heat). Add salt. Once thickened, remove from heat, after about 2 minutes. Pour avocado mixture into sauce base and
whisk to combine the two. Pour sauce over cooked pasta and stir through to combine. Serve immediately topped with avocado slices for garnish and
your favorite vegan parmesan.
AVOCADO EGG ROLLS WITH SWEET CHILI SAUCE
10 egg roll wrappers
3 avocados, peeled and pitted
1 roma tomato, diced
1/2 teaspoon salt
1/4 teaspoon pepper
canola oil, for frying
For the sweet chili sauce:
4 tablespoons sriracha
2 tablespoons white sugar
1 tablespoon rice vinegar
1 tablespoon sesame oil
Add avocados, tomato, salt, and pepper to a mixing bowl. Mash the avocados to a chunky consistency and stir to combine the ingredients. This will
become the egg roll filling.
Lay out the egg roll wrappers and a small bowl of water. Distribute the egg roll filling among the wrappers, scooping them onto the bottom third of
each wrapper. Taking one wrapper at a time, use a finger to brush water along its four edges. Fold up a corner over the filling, then the sides, and
then roll it up. Dab the last fold with more water to seal. Repeat for all other wrappers.
Add canola oil to a large pot until the oil is about 2 inches deep. Turn the burner to medium heat. When the oil temperature reaches 350 F, add the
egg rolls in batches. Cook until golden brown, about 3 minutes. Transfer to a paper towel to drain. Slice each egg roll diagonally.
Combine sauce ingredients in a small bowl. Mix well. Serve with sliced avocado egg rolls.
No-Bake Avocado Lime Cheesecake
300 grams Cream Cheese
200 ml Whipping Cream, for mixing with avocado
150 ml Whipping Cream
1 medium Avocaco, cut into big cubes
Juice of Fresh 2 Limes
Zest of 2 Limes
1 cup Granulated White Sugar
1 Sachet Gelatin Powder
1 cup Graham, ground
100 grams Unsalted Butter, melted
1 Lime for garnishing
Zest the lime first before extracting the juice. Set aside the lime zest and juice.
Place the graham crackers in food processor until finely ground. Add melted butter; process until moist crumbs form. Press crumb mixture onto bottom
of 10-inch-diameter springform pan or 10-inch-diameter mousse ring. Chill in the freezer for 10 minutes to set.
Combine 150 ml of whipping cream and gelatin powder in a small sauce pan, stir for 2 minutes or until granules of gelatin is dissolved. Bring it to boil
over medium heat; stir for few minutes until gelatin is completely melted. Strain through fine sieve. Set aside.
Using a food processor combine avocado, cream cheese, sugar, 200 ml whipping cream, lime juice, and zest until everything is smooth and well-
combined. Pour in the gelatin- cream mixture and continue processing until well combined, creamy and smooth in texture.
Pour the avocado lime cheesecake into the prepared cake pan and smooth the top. Chill in the freezer for 2 hours to set. Release the cake from the
pan if using spring from pan. If using a mousse ring (which I used in this recipe), use a blow torch and run around the edge of the ring to loosen the
mousse and remove the ring. Serve right away! Enjoy this dessert like cheesecake ice cream! Garnish with lime slices and zest on top.
Asian Chicken Quinoa Salad in Orange Cups
1/2 cup quinoa
6 Valencia oranges
2 tablespoons peanut butter
4 teaspoons sambal oelek
4 teaspoon soy sauce
1/4 cup extra virgin olive oil
1-1/2 cups pulled cooked chicken
1 cup sugar snap peas, cut crosswise into 1-inch pieces (SUB: Green Beans)
1 cup thinly sliced cabbage
1/3 cup fresh cilantro leaves
Prepare quinoa on stovetop according to package directions. Halve oranges crosswise. Carefully run paring knife between skin and flesh of each
orange half. Holding orange halves over small bowl, scrape out flesh with fork. Transfer 4 teaspoons orange juice collected in bowl to separate large
bowl. Reserve remaining orange juice and flesh for juicing; use for another purpose or serve juice with your meal. Add peanut butter, sambal oelek
and soy sauce to orange juice in large bowl; whisk until well combined. While whisking, slowly drizzle in oil until all oil is incorporated. Add chicken,
snap peas, cabbage, cilantro and prepared quinoa to bowl with dressing; toss until well combined. Scoop salad mixture in orange cups and serve
PEAR AND CHEESE RAVIOLI (CACIO E PERE)
For the Pasta Dough
2 2⁄3 cups flour, plus more
1⁄2 tsp. kosher salt, plus more to taste
1 tsp. olive oil, plus more
For the Pear–Cheese Filling and Sauce
1 lb. pecorino cheese, grated, plus more for serving
3⁄4 cup mascarpone
6 Bartlett pears, peeled, cored, and grated
12 tbsp. unsalted butter
Freshly ground black pepper, to taste
Make the dough: Mix flour and salt in a food processor. With the motor running, add oil, eggs, and 1–2 tbsp. water, until dough forms. Transfer dough
to a lightly floured surface; knead until dough is elastic, 8–10 minutes. Transfer to a greased bowl and cover with plastic wrap; let rest 1 hour at room
temperature. Make the filling: Stir pecorino, mascarpone, and pears in a bowl; chill until ready to use. On a lightly floured surface, divide dough into 3
balls. Working with 1 ball at a time, and keeping the remaining dough covered with a damp cloth, roll ball into an 11" x 30" rectangle. With a long side
facing you, place 1 1⁄2 tbsp. mounds of filling in 2 rows of 10 on the top half of the dough, leaving a 1 1⁄2" border at the edges and spacing the
mounds about 2 1⁄2" apart. Brush dough with water. Fold bottom half of dough up and over filling. Press dough to seal, squeezing out air pockets
around filling. Using a pastry cutter or knife, cut out ravioli; transfer to a parchment paper-lined baking sheet. Bring a large pot of salted water to a
boil. Cook ravioli until al dente, 3–4 minutes. Meanwhile, melt butter in a 12" skillet over medium-high heat. Using a slotted spoon, transfer ravioli to
skillet, along with 1 cup cooking water, salt, and pepper; toss to combine. Transfer ravioli to a serving platter; garnish with more pecorino and pepper.
Valencia Orange Cake
2 organic Valencia oranges
3/4 cup of honey
2 cups of blanched almond flour
1 teaspoon of baking soda
1/2 teaspoon of salt
Place two whole organic Valencia oranges in a pot with enough water to cover them. Add a tightly sealed lid. The oranges will float, but they should be
mostly covered. Simmer them in the pot for about 1 1/2 to 2 hours. When you can easily glide a toothpick or fork through them, they are ready. You
can add water to them while they are cooking, if necessary.
Cool the oranges for a few minutes, slice them into wedges and remove any pits or inedible parts (like the nub where the stem was). Process the
oranges until you have a smooth, orange paste without lumps. Preheat the oven to 325 degrees F. (I bake using a convection oven setting, so I place
the temperature at 300 degrees F). To get a slightly lighter cake, separate the egg yolks and egg whites, and then whip the egg whites separately
until stiff peaks form. In a bowl, beat eggs (or egg yolks if separated) until well blended, and then beat in the honey and dry ingredients (baking soda,
salt, and almond flour). Fold in the almond flour and orange paste into the egg and honey mixture and blend well. If you whipped the egg whites
separately, here is where you want to fold the egg whites into the rest of the batter. Use a spring form pan or a well buttered baking pan. Butter or oil
the bottom of the spring form pan. No need to butter the sides of the spring form pan. Pour the batter into the pan and bake for about 1 hour, or until
a toothpick inserted into the center comes out clean. Make sure to bake it thoroughly, especially in the center, or it may settle when it cools. Even if it
settles, it still tastes wonderful.
BROWN BUTTER PEAR BARS
Brown Butter Pear Bars
1 1/2 cups flour
1/2 cup graham flour
1/8 tsp salt
1/2 tsp cinnamon
pinch of nutmeg
3/4 cup unsalted butter, melted
1/2 cup sugar
2 Tbsp light brown sugar
1/2 tsp vanilla extract
3/4 cup unsalted butter
2 large eggs
2/3 cup sugar
1 tsp vanilla extract
6 Tbsp flour
3/4 tsp cinnamon
1/8 tsp cardamom
1/8 tsp salt
4 cups diced pears
Preheat oven to 350°F and line a 13 x 9-inch baking dish with parchment paper. Whisk together flours, salt, cinnamon, and nutmeg in a medium bowl.
Combine melted butter, sugars, and vanilla in a medium bowl. Add flour mixture and fold in until incorporated. Press dough evenly into bottom of
prepared baking dish and bake for 18 minutes, until golden brown. Transfer to a wire rack and cool for 20 minutes.
To prepare filling, cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown,
about 6 minutes. Pour browned butter into a glass measuring cup to cool slightly. Whisk eggs, sugar and vanilla in a medium bowl; add flour,
cinnamon, cardamom, and salt and whisk until smooth. Gradually pour in cooled brown butter; whisk until completely blended. Fold in pears and pour
filling over crust.
Bake for 37 to 38 minutes, until filling is puffed and golden brown and a toothpick inserted in the center comes out clean. Cool completely in pan on a
wire rack. Carefully lift parchment to remove bars from pan and place on a cutting board; cut into squares using a serrated knife. Store bars in a
single layer in an airtight container in the refrigerator; let come to room temperature before serving.
Blueberry Lavender Coconut Ice Cream
2 (15 0z) cans full fat coconut milk (coconut cream also works)
1/2 cup Almond Breeze AlmondMilk CoconutMilk Blend
1/3 cup coconut palm syrup (honey works if not vegan)
1 teaspoon vanilla extract
2 teaspoons dried culinary lavender
1 1/2 cups wild blueberries or wild berry mix
2 tablespoons coconut sugar
Place a medium saucepan over medium heat and add coconut milk, almondmilk coconutmilk and coconut palm syrup (or honey); whisk until smooth
and well combined and mixture comes to a slight simmer (this should only take a few minutes). DO NOT BRING MIXTURE TO A FULL BOIL. After
mixture comes to a slight simmer, whisk once more, then transfer to a blender, add in lavender and vanilla and blend for 30 seconds. Allow to cool for
a few minutes, then transfer to a large bowl, cover and refrigerate for 4 hours until very cold. This is an essential step, so please do not skip it! While
the mixture is chilling, you'll make a blueberry syrup. Add blueberries and coconut sugar to a saucepan and place over medium heat. Mash
blueberries up with a fork and continue to stir mixture until it thickens; this should take roughly 15-20 minutes. Once mixture is thick like a syrup,
transfer to a bowl, cover and stick in the fridge.
Once ready to make the ice cream, add the cold coconut milk mixture to your ice cream maker and churn according to manufacturer's directions until
it resembles soft serve.
Transfer half of ice cream to a freezer safe container, then add half of the blueberry mixture, repeat with ice cream and blueberries once more. Swirl
mixture a few times with a knife to create layers. Cover ice cream and freeze for 4-6 hours or until ice cream hardens. Before ready to serve let the ice
cream sit at room temperature for a few minutes. Makes 8 servings; 1/2 cup each.
Blueberry Bliss Bars
2 cups creamed coconut (you can probably also use coconut butter)
2 cups fresh blueberries (frozen, thawed might work too)
1/4 cup maple syrup
2 tsp ground vanilla beans
Combine all ingredients in a food processor until the mixture is smooth.
Line an 8x8 pan with parchment paper, leaving enough room for some paper to stick out the sides. Dump the mixture into the pan and spread it out
evenly. The mixture is very thick and you may need to wet a spatula to help spread it evenly. Once the mixture is in the pan. Gently press down using
the extra sides of parchment paper. Stick the pan in the fridge to firm up. This should only take about 15-20 minutes. Once the mixture is firm, lift the
whole thing out by the edges of parchment paper. I used a pizza cutter to cut mine into squares.