POACHED PEARS + SWEET PECANS
This is the perfect dessert you can actually feel good about eating. Time to officially trade in your candy bar for this tasty and not too sweet treat. I love pears almost as I love peaches.
Easy as 1, 2, 3 directions:
1. Quarter and core one pear. Place in saucepan with a cup of apple juice and bring to a boil. Add a pinch of sea salt and simmer for 5-10 minutes.
2. For the candy pecans, first roast pecans until golden brown (but not black! these roast fast.) Set aside to cool and heat a few tablespoons of rice syrup on low. This will will bubble, but keep stirring for 10 minutes. Then mix with the pecans and cool (if you can wait).
3. Chop nuts and place on pears and garnish with mint. Yum!
1/2 c Whole Wheat Flour
2 tbs. Olive Oil
Pinch Sea Salt
1 tbs. Baking Powder
1/4- 1/2c Water
1-2c Onion sliced thin
1c Carrot sliced thin
2tbs. Olive Oil
Directions: Sift flour to avoid lumps and add baking powder and salt. Add in oil along with as much water as needed to form a dough. The dough shouldn't be any bigger than your fist, not too wet, and slowly knead with hands. Use a rolling pin to make crust as thin as possible (use a big cutting board for this). For the filling, heat a cast iron pan with olive oil then add in onions and a pinch of salt. You want the onions to cook on low for as long as 30-45 minutes to bring out the sweetness (add in the garlic as well). For the last 10 minutes add the carrot and oregano (or any other seasoning). The Last thing is adding the filling to the crust, rolling it up like a burrito, cutting a few slits on top, and then baking at 350 F for 30-40 minutes.
Call it what you will, but what you have is a kind of baked vegetable burrito or roll. Cut up in slices for easy eating. And it will be easy to eat!
3 cups einkorn all purpose flour (sub for gluten free flour)
1.5 tsp baking powder
1.5 tsp baking soda
1 tsp sea salt
5 tsp sesame seeds
6 ripe bananas
1/2 cup maple syrup
3/4 cup oil (I like sesame or safflower)
1 cup almond milk (or any dairy free milk)
2 tsp vanilla extract
1 tsp apple cider vinegar
1 container of fresh strawberries diced small or 1 cup strawberry jam
1. Preheat oven to 350 degrees on convection bake
2. Put bananas, oil, maple syrup, almond milk, and vanilla in a blender until smooth.
3. Combine dry indredients to blender ingredients and mix in strawberries and apple cider vinegar.
4. Line 2 mini muffin pans or coat with oil. Bake for 16 minutes, 20 minutes if not using convection oven.
5. Allow to cool before removing. Can be stored in an airtight container or ziplock/paper bag (unfridgerated.)
Creamy Squash Soup
Soup and salad is so simple and healthy and makes the perfect spring or summer lunch. Here is my favorite comforting bowl of goodness!
2 onions, sliced thin
2 tbsp chickpea miso
1 tsp ginger juice (optional)
4 cups of water
Peel skin off squash, cut in half and hollow. Cut into bite size pieces, about 2 cups. In another pan, sauté onions with a little water and a pinch of sea salt and allow to carmelize. Boil squash with water until soft, then add onions for an addition 5 minutes. Transfer ingredients to a high speed blender or use a hand immersion blender. On low heat, add miso ( never boil) and ginger juice if desired.