Showing posts with label sugar. Show all posts
Showing posts with label sugar. Show all posts
Saturday, March 21, 2015
Visions Of Sugar Plums
The Nutcracker has long been a Christmas season tradition, from elementary school productions to the famed New York City Ballet. Unless youre the Grinchs cousin, I bet you recognize Tchaikovskys Dance of the Sugar Plum Fairy when you hear it. But few people, despite any visions dancing through their heads, know what sugar plums are or what they taste like. And I hate to break it to you, but plums aren’t necessarily involved.
Although recipes are as varied as The Nutcracker productions, sugar plums have always been a combination of available fruits, nuts and honey. In fact, they were the favored confection of such historic figures as King Ferdinand, Queen Isabella and Benjamin Franklin.
The best part? They are soooo simple to make and theyre raw. Yup, no baking required. There’s plenty of room for improvisation. While apricots, raisins and dates are common ingredients, any mix of dried fruits – including plums – works well. Enjoy this tasty treat!
Although recipes are as varied as The Nutcracker productions, sugar plums have always been a combination of available fruits, nuts and honey. In fact, they were the favored confection of such historic figures as King Ferdinand, Queen Isabella and Benjamin Franklin.
The best part? They are soooo simple to make and theyre raw. Yup, no baking required. There’s plenty of room for improvisation. While apricots, raisins and dates are common ingredients, any mix of dried fruits – including plums – works well. Enjoy this tasty treat!
Holiday Sugar Plums1 C chopped pecans
1 C dried apricots
1 C pitted dates
1/2 C dried cranberries
1/2 C golden raisins
3 Tbsp orange juice
2 tsp orange zest
1/4 C raw honey
1/2 tsp ground nutmeg
1/4 tsp ground cardamom
1/2 C coconut flakes
In a food processor, pulse the pecans until finely chopped. Transfer to a bowl and set aside.
Combine the apricots and dates in the food processor. Pulse briefly until roughly chopped. Add the cranberries and raisins, and continue pulsing until the fruit is evenly chopped and begins to clump.
Return the nuts to the food processor and add the orange juice, orange zest, honey, nutmeg and cardamom. Pulse until well mixed.
Shape into one-inch balls by rolling between the palms of your hands. Roll balls in shredded coconut. Makes about three dozen sugar plums.
Combine the apricots and dates in the food processor. Pulse briefly until roughly chopped. Add the cranberries and raisins, and continue pulsing until the fruit is evenly chopped and begins to clump.
Return the nuts to the food processor and add the orange juice, orange zest, honey, nutmeg and cardamom. Pulse until well mixed.
Shape into one-inch balls by rolling between the palms of your hands. Roll balls in shredded coconut. Makes about three dozen sugar plums.
Thursday, March 12, 2015
Slow Cooker Recipe for Pulled Pork with Low Sugar Barbecue Sauce
 |
| Just make the barbecue sauce with all Stevia or Splenda and you can enjoy this pulled pork for Phase One! |
(I'm afraid that breaking my arm three weeks ago put a crimp in any plans I had for a special round-up of Superbowl Recipes, but I decided I should at least end our A Month of Daily Phase One Recipes with some Phase One ideas that would work for Superbowl parties. And as long as you skip the optional brown sugar in this low-sugar barbecue sauce and make it with all Stevia granulated sweetener or Splenda, this pulled pork is perfectly legal for Phase One.)
When I mentioned on Facebook that I was making a version of pulled pork with low-sugar barbecue sauce, I had people asking me to post the recipe. That didn't surprise me, since this is a classic American dish, but I do want to start by saying that one reason I decided to tackle this was because I find most barbecue sauce recipes to be too sweet, without enough complex flavor undertones. I wanted to see if I could come up with a version that would suit my preference for more savory flavors, so if you try this recipe, be prepared for a sauce with plenty of mustard flavor, smokiness, and spice, and just the barest touch of sweetness.
Click to continue reading
Recipe for Crunchy Napa Cabbage Asian Slaw with Sugar Snap Peas Radishes Almonds and Cilantro
 |
| Even though I made it on a day I was out of cilantro, I loved this Crunchy Napa Cabbage Asian Slaw! |
(Today's pick for A Month of Daily Phase One Recipes is this delicious Napa Cabbage Asian Slaw. I've made this for several Denny family parties, and it's always been a hit!)
When I spotted this crunchy Napa Cabbage Asian Slaw recipe in The Sunset Cookbook, I knew I had Napa cabbage in the fridge, so I immediately started checking to see if I had the other ingredients. I found sugar snap peas, radishes, green onions, sliced almonds, and all the dressing ingredients, but no cilantro. It was cold outside and I didn't want to go to the store, so I thought I'd try making it without cilantro (gasp!) and all you cilantro-adverse people out there will be happy to hear that the salad was fantastic even without it. Of course, cilantro lover that I am, I'd definitely add the cilantro if I had some on hand!
Click to continue reading
Saturday, March 7, 2015
Vegan Sugar Free Gluten Free Palisades Peach Crisp Or Make It With Nectarines To Avoid Peeling!
 |
| This warm and delicious peach crisp makes the perfect dessert! And its less than 150 calories per serving! Follow Foods For Long Life on FACEBOOK ! |
My Visit to Grand Junction, Colorado
My good friend, Dr. Christine Gallagher, who is a Natural Health Practitioner at Journey4Wellness, invited us to visit her and her family in Grand Junction, Colorado. Doug and I had never been there so we were excited to visit. They live right at the base of the Colorado National Monument which is one of the most beautiful sites Ive ever seen.
Christine practices a modality that is quite interesting and amazing. Its called Acutonics® which is similar to acupuncture but instead of using needles, she uses special tuning forks! Its very cool.
 |
| Me (left) and Dr. Christine Gallagher during my Colorado visit |
 |
| "Coke Ovens" - dome-shaped sandstone monoliths in the Colorado National Monument in Grand Junction, Colorado |
Colorado Grows Amazing Peaches!
Christine introduced me to Palisades peaches, one of the best tasting peaches Ive ever had! Since she had a big box of them, and Doug and I LOVE crisp, we made the family Palisades peach crisp several times during our visit. Her son is allergic to sugar (a mixed blessing) so we made a sugar free version using stevia. We realized that peaches, like most fruit, is so sweet, sugar is entirely unnecessary!
When we got home, we made it again only this time we used nectarines, instead of peaches, and gluten free flour. Since nectarines have such thin skin, we decided not to peel them. It came out great! So if you arent in the mood to peel peaches, try making nectarine crisp! The gluten free flour also worked very well so this makes a good gluten free dessert if you buy gluten free oats. Oats are naturally gluten free but sometimes they can get contaminated in the processing plant. If you have celiac or are especially intolerant to gluten or wheat, buy "certified" gluten free oats.
 |
| Palisades peaches are amazing! |
 |
| Try making the crisp with sliced nectarines. If they have a thin skin, there is no need to peel them. A real time saver! |
 |
| Another wonderful peach recipe is Raw Vegan Peach and Blueberry Crisp |
Peach (or Nectarine) Crisp
Vegan, Sugar Free, Gluten Free
[makes 8 servings]
For the topping
3/4 cup (gluten free) rolled oats
1/2 cup (gluten free) all purpose flour
3 packets Sweet Leaf stevia
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons Earth Balance buttery spread
For the fruit
7 cups thinly sliced, (about 9) peeled peaches or un-peeled nectarines
1 - 2 teaspoons fresh fruit protector or 1 tablespoon lemon juice
1 packet Sweet Leaf stevia
1/4 t cinnamon
Preheat oven to 350 degrees C and take out a 7" x 11" or 8" x 8" baking pan.
Make the topping by mixing all topping ingredients with a fork until well blended and crumbly. Set aside.
Place all fruit in baking pan and stir in fruit protector (or lemon juice), stevia and cinnamon.
Spread the topping evenly over the fruit and bake for 45 to 55 minutes or until bubbly and golden brown.
Remove from oven, let sit for 15 minutes and serve. Top with dairy free, vanilla ice cream or just eat as is!
Per serving: 132.2 calories, 4.1 g fat, 1.0 g saturated fat, 0 mg cholesterol, 2.7 g protein, 24.1 g carbohydrates, 3.3 g dietary fiber and 26.7 mg sodium.
Thursday, March 5, 2015
Subscribe to:
Posts (Atom)