Category: Vegetarian

Cinnamon Coconut Baked Apples

Cinnamon Coconut Baked Apples

4 servings

4 baking organic apples, peeled and cored
4 tablespoons maple syrup
1 teaspoon cinnamon
1 teaspoon nutmeg
4 teaspoon organic virgin coconut oil, melted
water

Topping:

1/4-1/2 cup Hail Merry Orange Cranberry Grawnola or

1/4- 1/2 cup Hail Merry Chimayo Chile Pecans

Dried Coconut shavings

Archeological data indicates that humans have been enjoying the health benefits of apples since 6500 BC. The Europeans first brought the fruit to America over 400 year’s ago and we have been enjoying the nutritional benefits and its sweet taste ever since. This gluten-free and vegan Baked Cinnamon Coconut Apple dessert features freshly harvested apples available in natural markets right now. The baked apple is topped with Hail Merry Grawnola and shaved dried coconut before serving to Feed Your Body Royally!

Does freshness matter when buying apples? Yes, because the fruit does not die when harvested. It remains a living organism that continues to take in oxygen and give off carbon dioxide. After harvest, an apple no longer receives nutrients from the tree and, since it is still respiring, it must use the food it has stored over the growing season. As this food is gradually used up during storage, the sugar, starch, and acid content of the apple change. Eventually the tissue breaks down; the apple becomes mealy, and develops an “off” flavor. Loss of water can cause the fruit to become rubbery. Proper apple storage preserves the quality of the fruit by slowing ripening and reducing water loss. If properly stored in a cool place with ventilation, many varieties of apples can be stored for two to three months and maintain a high nutritive value. After that, there is a gradual loss of nutrients, especially vitamin C.

Choose the freshest apples available for the this easy-bake dessert.

From www.hailmerry.com

1. In small bowl, mix maple syrup, cinnamon, nutmeg & melted coconut oil. Set aside.

2. Core apples and pare 1 inch strip of skin from around middle of each apple or pare upper half of each to prevent splitting. Place apples upright in ungreased baking dish. Pour 4 teaspoons of maple syrup mixture into center of each apple. Pour water (1/4 inch deep) into baking dish.

3. Bake uncovered at 375 degrees until tender when pierced with fork, 30-40 minutes. (Time will vary with size and type of apples.) Spoon syrup in dish over apples several times during baking if desired.

4. Transfer apples to serving plate and top with Grawnola or pecans and dried coconut. Serve warm.

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Pineapple Blackberry Spinach Green Smoothie

I Banana
1 C Blackberries
I 1/2 C Pineapple
Coconut Milk
Juice Plus+ Complete Powder while food based drink mix
Superfood Powder (I’m currently using Greens Today)
Spinach

I buy all organic fruit whenever possible and buy in season. Just wash, cut then freeze and its ready to go in your smoothie. If I’m using fresh fruit I usually add a little ice.
Add fruit and Coconut Milk to cover the fruit. Add several large handfuls of spinach.
Using a high powered blender (I use HealthMaster LivingWell by Montel)
Blend on high for 1 minute. It will be frothy and a lovely purple green.

Yummy!
Enjoy!

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Rice Apple Crisp

Rice Apple Crisp

Cooking Instructions:

2 cup cooked Lundberg Short Grain Brown Rice
1 can pie apples*
1 tbs lemon juice
1/4 cup Lundberg Sweet Dreams® Brown Rice Syrup
(Organic Agave Nectar will work, if you don’t have this)
3/4 cup Lundberg Brown Rice Flour
1 1/2 cup uncooked oats (I recommend Bob’s Red Mill Gluten Free Oats)
1 cup brown sugar
1/2 tsp cinnamon
1/4 tsp salt (optional)
6 tbs butter
1/2 cup chopped almonds or walnuts (optional)
Combine the cooked rice, apples, lemon juice, rice syrup and pour into a greased 9″ x 13″ pan. Mix flour, oats, brown sugar, cinnamon, salt and cut in butter until crumbly. Sprinkle over rice-apple mixture. Bake at 350 for 30 minutes or until brown and bubbly. Makes 10 servings.

*Fresh apples are better! Peel and slice 6 large cooking apples, mix with 1 cup of sugar, 1/4 cup of water and microwave on high approximately 10 minutes or until soft.

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Gluten-Free Organic Blueberry Coconut Superfood Muffins


I cant wait to make this delicious recipe. Some of the ingredients are available from the Natural News Store. Others can be found at farmers markets or local grocery stores.

Gluten-Free Organic Blueberry Coconut Superfood Muffins

Preheat your over to 350 degrees (F) while you gather the following items:

Hint: Always choose organic where possible, as organic foods are grown without the use of toxic chemical pesticides and herbicides.

1 cup of coconut flour
1/2 tsp of baking soda
1/2 tsp of baking powder
1/4 tsp of sea salt
5 free-range eggs
1/2 cup coconut butter (or oil)
1 cup coconut sugar
1 tsp vanilla
1/4 cup chia seeds
1 cup almond milk
1 cup blueberries (fresh or frozen)

 

Directions:

1. Mix 1/2 cup of almond milk with chia seeds and set it aside for 30 minutes.

2. Combine coconut flour, baking soda, baking powder, sea salt, vanilla, and coconut sugar and mix well.

3. Add eggs, coconut butter, chia seeds (the texture should be thick) and the rest of almond milk.

4. Blend in the frozen blueberries by hand, being careful not to crush the blueberries.

5. Pour this batter into paper muffin liners that you’ve placed in a muffin baking pan. Fill them completely.

6. Bake the muffins at 350 degrees (F) for 35 – 40 minutes, or until they are golden brown on the outside and completely cooked on the inside.

Enjoy!


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Pumpkin Cupcakes with 5 Minute Frosting

Muffins:

5 cups quinoa flour

1.5 Tbsp baking powder

1.5 tsp sea salt

1/2 cup cinnamon

20 dates – remove pits OR 1 1/4 cup chopped dates

2 cups applesauce

3 cups canned pumpkin

1 cup water

Directions: sift together flour,  baking powder, sea salt, and cinnamon. Blend remaining ingredients until smooth. Pour wet ingredients into dry ingredients and fold them together until smooth. Pour into slightly greased muffin pans. Bake at 350 degrees for 20 minutes. Makes about 20 muffins.

5 Minute Frosting

2 cups Cocoa Mojo

2 cups coconut milk powder

1/2 tsp sea salt

About 2/3 cup of your favorite nut or seed milk.

Directions: blend at high speed until creamy. Let it sit at room temperature on a counter for 30 minutes so it gets a bit firmer. Spread on muffins and enjoy! This is a wonderful alternative to the sugary calorie-laden cupcakes from a box!

Credit: Green Smoothie Girl – blog.greensmoothiegirl.com

 

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Gingery Quinoa Salad with Peas and Coconut

Gingery Quinoa Salad with Peas and Coconut (Amy Middleton’s Version; Yogini; Imagine Yoga)

handful of pecans
2 tsp. raw coconut oil
½ cup chopped onion
2 Tbs. minced fresh ginger
1 cup quinoa
1 ½ cups carrot juice
1 cup frozen peas
⅓ cup raw grated coconut

1. Toast pecans in saucepan over medium heat 3 to 5 minutes, or until fragrant and beginning to brown, stirring often. Cool.

2. Wipe out saucepan; add oil and onion. Sauté onion 2 to 3 minutes, or until translucent, stirring occasionally.

3. Stir in ginger, quinoa, and juice, and season with salt and pepper, if desired. Bring to a boil. Cover, reduce heat to medium-low, and simmer 15 to 20 minutes, or until all liquid is absorbed.

4. Remove from heat, and scatter peas over cooked quinoa. Cover, and let stand 10 minutes, until peas are thawed.

5. Stir coconut and pecans into salad. Serve warm or at room temperature.

Amy brought this salad to Outdoor Yoga at the Waterfall and it was a smash hit. Mmmmm

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Kale/Mango salad

Kale/Mango salad

1 bunch kale (black kale is especially good!) stalks removed, leaves thinly sliced
juice of 1 lemon
1/4 c. extra-virgin olive oil, plus extra for drizzling
kosher salt
2 t. honey
freshly ground black pepper
1 mango, dices small
small handful toasted pepitas

In a large serving bowl, add the kale, half the lemon juice, drizzle of oil and a little kosher slat. Massage until the kale starts to soften and wilt, 2-3 minutes. Set aside while you make the dressing.

In a small bowl, whisk the remaining lemon juice with the honey and lots of freshly ground black pepper. stream in the 1/4 c. of oil while whisking until a dressing forms, and you like how it tastes.

Pour the dressing over the kale and add the mango and pepitas. Toss & serve.

Try it soon – you’ll LOVE it! my kids both can’t get enough of it, and there’s no other way in the world either of them would eat kale!

Credit to our OMazing webmaster for www.oyusadallasfest.com
And
Aarti Sequeira of Food Network!

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Uncle Randy’s Salsa

What do I do with all these tomatoes and peppers from my garden?
Take:

6 large tomatoes
1 jalapeno; small pepper no seeds (or a banana pepper if you don’t want it too spicy, use one hotter pepper to increase heat)
A small onion; quartered
1/4 cup of fresh cilantro chopped well
1 tsp Uncle Randy’s Not too spicy
1/8 tsp Uncle Randy’s Spicy Spicy
(or use season salt and garlic powder)
1/8 tsp Cumin

Using a food processor pulse tomatoes and onion until chunky. Add in your peppers. Pulse until smoother but not soupy. add cilantro and spices. Pulse briefly to combine.

Refrigerate for an hour. Serve with flat Pretzel Crisps.

Delicious!

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Parsley, Kale, and Berry Smoothie

Parsley, Kale, and Berry Smoothie (2 servings)
Submitted by Yogini Cathy N.

Puree 1/2 cup (packed) flat-leaf parsley (leaves and stems), 4 kale leaves (center ribs removed), 1 cup frozen organic berries (such as strawberries, raspberries, mango, peaches, pineapple), 1 banana, 1 teaspoon ground flaxseed (optional), and 1 cup juice (such as pineapple). Blend until smooth.
The parsley provides anti-inflammatory properties (helpful for arthritis!), boosts your immune system, and may help protect against everything from colds to cancer.

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