Posts Tagged ‘super foods’

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!

 

Vichyssoise

| July 4th, 2012

Leeks

 

Mountain Red, Carola, All Blue Potatoes

 

Vichyssoise

We love cold soup on a hot day for lunch and this is a great recipe to make when potatoes, leeks, garlic and onions are coming in straight from our market gardens.  I shared this recipe at the Fearrington Village Farmer’s Market on Tuesday with a sampling for our customers.  This is a great farmer’s market to visit if you are in the Pittsboro area.

Don’t be turned off to potatoes as they are loaded with antioxidants, vitamins C, B6 and minerals.   Take away the extra fat and deep frying, potatoes are an exceptionally healthful low calorie, high fiber food that offers significant protection against cardiovascular disease and cancer. Potato’s reputation as a high-carb, white starch has removed them from the meals of many a weight-conscious eater, and this stereotype is due for a significant overhaul. Agricultural Research Service plant geneticist, Roy Navarre, has identified 60 different kinds of phytochemicals and vitamins in the skins and flesh of these multicolored wonders.                            

 

Ingredients

1 whole bulb garlic

1 teaspoon olive oil

1 tablespoon butter

2 leeks, white and light green parts only, coarsely chopped

1 onion, chopped (yellow onions are the most nutritious)

3/4 cup dry white wine

4 medium organic potatoes, peeled if you prefer and then sliced

4 cups vegetable broth or chicken stock

1  teaspoon Celtic salt or to taste

1/2 teaspoon white pepper

4 sprigs fresh sage

2 T. fresh lemon juice

3 cups of combined milk and buttermilk

chopped fresh chives to garnish

 

Directions                                      Preheat the oven to 350 degrees F.

Cut off the top 1/4 of the tapered end of the garlic bulb so that all of the cloves are exposed. Drizzle with the olive oil, place in an oven proof  covered dish and bake for about 1 hour, or until the top is browned and the individual cloves are soft throughout. Let cool.

Melt the butter in a large, heavy bottomed pot over medium heat. Add the leek and onion and stir for about 5 minutes, or until they are translucent but not yet brown. Add the wine and reduce this by cooking for 2 more minutes.

Add the potatoes and stock. Bring to a gentle boil, then reduce heat to medium-low and simmer for 40 minutes.

Add the salt, pepper, and sage. Take pot off heat and let the soup cool.

Extract each of the individual garlic cloves by pinching the end of each clove pushing all of it out.  Add them to the stockpot.

After cooling remove sage sprigs, then puree the cooled soup in a blender or food processor.  Add lemon.   Refrigerate until chilled.

Serve cold in chilled bowls with a topping of minced chives, chives blossoms or  dollop of Greek yogurt.