Archive for the ‘Desserts’ Category

Fall for These Baked Apples

| September 5th, 2013

Serves 4

Not only can an apple a day keep the doctor away, but it may also help to keep your arthritis at bay. Thanks to the studies currently available, more and more physicians are convinced that diet plays a valuable role in arthritis treatment plans.  Apples contain boron, a mineral that appears to reduce the risk of developing osteoarthritis. What I love most about this recipe is that you can really taste the amazing natural sweetness of the apple without all the usual added sugar. Let’s eat more of these wonder foods by starting right here! 

                                                                                -To your good health, Lee Newlin

Ingredients

-4 organic apples, medium sized Braeburn, Gala, Granny Smith, Honeycrisp, McIntosh or RedDelicious (these are some of the most nutritious selections)

-1 cup unpasteurized apple juice or cider divided

-1/4 cup dried currants or cranberries (apple juice sweetened)

-1/2 cup chopped walnuts, almonds and/or chia seeds (great omega 3’s)

-2 dates, pitted and chopped

-1 tsp grated fresh ginger root

-1 cup rolled oat flakes

-1 tsp cinnamon

-1/2 tsp nutmeg

-pinch of sea or Celtic salt

-2 tablespoons soft Earth Balance shortening, organic butter or coconut cream

-1/2 cup maple syrup or local honey

Directions

1. Preheat the oven to 325 degrees.

2. In a small bowl place 2 tablespoons of apple juice over dried currants or cranberries to rehydrate while you prepare apples

3. Cut the tops off of the apples and hollow them out with a paring knife or serratedgrapefruit spoon reserving the edible apple pieces.  Don’t peel the organic apples, sincemost of the fiber and nutrients are in the skin, but do cut out the core.

4. Dice and place apple pieces in a large bowl. Put the cored apples in an 8 X 8 inch  casserole dish and set aside

5. In the large bowl of chopped apple pieces toss in nuts, dates, ginger root, oat flakes,spices, salt. currants and juice it was re hydrating in, 1/4 cup of maple syrup and all butter.  Mix with a spoon until you have a crumbly mixture.

6. Stuff each apple with the nut/seed mixture, then drizzle with remaining apple juice and 1tablespoon more maple syrup to keep it moist and place in an 8 x 8 inch square baking dish.

7. Bake uncovered for 40 minutes – 1 hour until the fruit is just soft. You may need to adjustbaking times depending on how big the apples are.

8. Serve each baked apple with optional  whipped coconut cream & enjoy the true taste of apples!

 

Strawberry Shortcake the Smart Way!

| May 9th, 2013

When it is strawberry shortcake time it can be frustrating if you have sensitivity to gluten.  This recipe is a delicious, healthy alternative as it is lower in fat and calories and could be gluten free as well.  The flavor is outstanding and no one will notice the absence of so many eggs and butter.  (I’d tell them anyway…they’ll most likely thank you).

 For Shortcake

2/3 cup non dairy milk like almond or flax milk
½ t. apple cider vinegar
1/2 cup maple syrup
1/3 cup organic grape seed oil (increases high-density lipoprotein HDL-C or “good cholesterol” levels and reduces LDL levels).
1 ½ t. vanilla extract
½ t. almond or lemon extract
1 egg or 1 tbsp of ground flax seed mixed with 2 tbsp of water which replaces 1 egg
1 2/3 cups spelt flour or almond meal (you could mix the two if you like but almond meal would make it gluten free)
¾ t. baking powder
½ t. baking soda
¼ t. salt

Topping:  Honey, Raspberry jelly or apricot marmalade to spread on top

1 quart organic strawberries, rinsed, hulled and sliced

Directions for Shortcake

Preheat oven to 325º
Grease a springform pan and line the bottom with parchment paper and grease as well.
Mix milk, vinegar in large bowl and set aside a couple of minutes to curdle.
Beat in syrup, oil, egg, vanilla and almond extracts.
In a separate bowl whisk flour(s), baking powder, salt and baking soda together.
Add flour mixture to wet mixture and blend thoroughly but don’t over mix.
Pour into prepared spring form or  8″ cake pan

Bake 30 minutes in preheated oven or until toothpick comes out clean (don’t over bake)
Let cool and then remove carefully from pan.

Place berries over top of cake and brush with a little melted apricot marmalade or honey.
Cut into wedges and serve with whipped coconut cream (recipe below).  A sprig of mint is a beautiful touch.

Directions for Coconut Whipped Cream (Recipe from our good friend, Dave Shumannfang)

1 12 oz can coconut milk (Thai Kitchen brand regular; not light)
1/3  Cup confectioners (powdered) sugar
½ tsp vanilla extract

Chill the can of coconut milk in the refrigerator for several hours, or overnight.  This will cause the cream to rise to the top of the can.  Once chilled open the can, and scoop the solid cream into a mixing bowl, leaving the coconut water behind. (save water to add to a smoothie later)
Using a hand mixer (use a stand mixer if you don’t have a hand mixer), whip the cream.  Add the sugar about a tablespoon at a time, and keep mixing, until it is fully incorporated. Add the vanilla, and mix until smooth and creamy.  Don’t skimp on the time to get it whipped up with lots of air.
Total mixing time will be several minutes.
Cover the bowl and refrigerate until ready to use.  It’s best for it to chill for several hours before serving. Place a dollop on each slice of shortcake and enjoy!

                                                                                                          

-To your good health, Lee Newlin

Going Gluten Free!

| August 1st, 2010

For the past few months I’ve been working on creating a few gluten free recipes and this peach pie passed the “family” taste testing with flying colors. Unfortunately I have discovered that I have an intolerance to gluten which has made life a bit challenging. Those folks who know me will attest to my determination in figuring out a way that will work for good health. I hope to share this with others who want to learn more about gluten free living.

This Rustic Blueberry and Plum Gluten Free Tart was another effort that seemed to go over great even with those who don’t have an issue with gluten. My goal is to offer a class on gluten free baking if there is enough interest.