This salsa is a great accompaniment to grilled foods, including chicken, fish and tofu. Grilled bananas taste great with it too.
1 cup Pineapple, diced
1 cup Cherry tomatoes, quartered
1 cup Mango, diced
1/3 cup Bell pepper, orange, diced
2 medium Scallions, thinly sliced
1/8 cup Cilantro, chopped
juice of 1 lime
1 teaspoon Tamari, gluten-free, low-sodium
1 medium Jalapeno chile, minced
Put all ingredients into a medium sized bowl and toss to combine. Refrigerate for at least an hour to let flavors blend.
So delicious, plus simple to make, you may never want to turn on the oven to bake another apple pie again. Make sure to wait the 24 hours after preparing the pie and before serving so that the cinnamon spice has time to mellow. Since it’s basically all fruit and nuts, a slice of this pie can even make a healthy addition to your breakfast lineup.
INGREDIENTS: for the crust:
3/4 cup Almonds
1/4 cup Macadamia nuts
1 tablespoon Coconut, dried + shredded
6 medium Dates, Medjool, pitted
1/16 teaspoon Sea salt
for the filling:
1/3 cup Orange juice, fresh squeezed
1/8 cup Pineapple juice
4 medium Dates, Medjool, pitted
1/3 cup Raisins
5 medium Apples, Granny Smith
1 tablespoon Cinnamon, ground
Soak all 10 dates in 1/4 cup water for 30 minutes. Soak raisins in 1/4 cup water for 15 minutes. Reserve both waters.
Chop almonds in food processor until smaller bits. Remove a tablespoon of the almond “flour” for later use. Add macadamia nuts to processor and chop until macadamia is coarse bits. Add 6 dates, 1 tablespoon of coconut and salt and process until crust is formed. If too dry and crumbly, add up to 1 tsp of date soak water to slightly moisten.
In an 8″ pie plate sprinkle the tablespoon of reserved almond powder to “flour” plate bottom. Put nut/date mixture on top of “flour” and push into bottom and sides of plate to form pie crust. Refrigerate.
In a blender put in orange and pineapple juices, reserved date and raisin soak waters and remaining 4 dates and blend until smooth. Pour syrup into a large mixing bowl.
Peel, core, and thinly slice apples. Place apple slices in mixing bowl with fruit syrup. Continually toss to make sure slices are covered in fruit syrup so that they won’t brown. Add raisins and cinnamon to bowl and toss everything to mix evenly.
Fill pie crust with apple filling. Cover and refrigerate for at least 10 hours before serving.
Optional garnish: top each slice with a small dollop of whipped cream and a wedge of pineapple
Not only is this pudding delicious, it may be one of the healthiest desserts you have ever eaten!
I love the taste of fresh mint with this dessert, and so I usually include extra leaves on my serving. If you don’t agree with the mint/chocolate match, you can omit the mint garnish all together.
10 whole Figs, Black Mission, Organic, dried (about 1/2 cup)
3/4 cup Orange juice, fresh squeezed
1 1/4 cup Water, plus 1/3 cup
1 cup Teff whole grains
3 tablespoons Cocoa powder (I used Droste Dutch Cocoa for this recipe)
1 teaspoon Vanilla extract
1 tablespoon Honey
1 teaspoon Orange zest
4 large Mint leaves, fresh (optional garnish)
Trim any hard stem tips off figs and cut into quarters. Place fig wedges in small bowl with 1/3 cup of water and let soak 30 minutes. Reserve soak water.
To a small pot add the orange juice and 1 1/4 cups water and put on medium high heat. Whisk in the cocoa powder and vanilla until the cocoa powder is completely mixed in. Bring to a boil, whisking occasionally. Whisk in the Teff, reduce heat to low, cover, and gently simmer the grains until liquid is absorbed, about 18-22 minutes. During cooking, occasionally whisk to make sure no grains stick to the bottom of the pot.
Remove grains from heat; let cool. Put fig slices (without soak water) in food processor and finely chop. Add cooked grains, honey and orange zest to figs and process together until creamy; slowly pour in fig soak water while processing. Pudding should have smooth, creamy consistency. If too heavy, add some more water and continue processing until desired lightness is reached.
Serve immediately, or keep refrigerated until service. Tweet
INGREDIENTS FOR THE SOUP:
2 each Sweet Potatoes, washed
1/2 cup Onion, white, peeled & chopped
2 cloves Garlic, chopped
1 tsp Ginger, fresh, chopped
1 tsp Olive oil
2 cups Vegetable stock (or 2 cups water), heated
1 tsp nutmeg
pinch white pepper
pinch sea salt
FOR THE DRIZZLE:
1/3 cup Baby Arugula leaves, rinsed well
1/3 cup Basil leaves, fresh, rinsed well
1/8 cup Apple juice
2 tsp Olive oil
SOUP: Preheat oven to 350 degrees. Poke several holes in sweet potatoes with a fork, place on baking sheet and roast until soft, about 40 minutes. Remove from oven, cool slightly, and remove skins.
In a heated saute pan add one teaspoon oil. Add Onion, garlic and ginger and saute on medium heat until onions are translucent, about 5 minutes.
Add sweet potatoes, sauteed vegetables, stock, nutmeg, salt and pepper to blender and process until completely smooth. Serve in individual bowls and top with apple-herb drizzle.
DRIZZLE: In a blender process all 5 drizzle ingredients together until smooth. If too thick, add a little more apple juice.
4 cups Buckwheat groats
8 cups Water
1 cup Orange juice
1/2 cup Almonds, raw, unsalted
2 tb Olive Oil
1/3 cup Honey
1 tb Cinnamon
1 tsp Vanilla
1 tb Orange zest
¼ tsp Salt
Place buckwheat groats in a large container with the water and let soak overnight (groats will double in size), or for at least 12 hours.
Preheat oven to 275 degrees. Pour orange juice into a small saucepan, simmer, and reduce to about a ¼ cup. Let cool.
Put almonds into food processor and slowly add olive oil to nuts while chopping. Process until almonds become a nut butter consistency.
Pour soaking buckwheat in a colander to strain. Rinse under running water until water coming from out of the strainer runs clear. Let groats sit a couple of minutes to fully drain water.
In a large bowl, combine orange juice reduction, almond butter, honey, cinnamon, nutmeg, vanilla, orange zest, and salt; stir to fully combine. Add in buckwheat groats and stir to completely coat buckwheat groats.
Lightly coat sheet pan with cooking spray. Thinly spread out cereal mixture with a rubber spatula. Bake cereal in oven for about 20 minutes, gently flip cereal with spatula then bake another 20-35 minutes, or until cereal is completely dry.
Allow cereal to cool; place into an airtight container. Can keep one week room temperature when well-sealed; keep in the refrigerator or freezer for longer storage.
Variation: substitute the orange juice and zest with blood orange instead- even better color and flavor!
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