Thursday, July 22, 2021

2-Ingredient Apple Butter


I am very grateful to have a bounty of berries and other fruit to store away for winter meals.

I must admit that these apples (above) are not a big thrill. They mature early-- in the July heatwave-- and are a fave with the tent-butterflies, wasps, bunnies, deer and crows. I also hear they attract bears. The fruit goes punky on the tree and falls off.

 BUT if I take them in and process them (as in juice for breakfast, apple chunks in freezer bags and canned apple butter) we surely enjoy the results and soon overlook the minor hardships. 

 This recipe for apple butter is tasty and healthy-- I didn't add any sweetener just 3 teaspoons of cinnamon and a 1/2 teaspoon of ginger powder. Use it in oatmeal, vegan yogurt, on muffins, toast and bagels. Yummy and smooth as silk.

 Ingredients

 Apples (however many you need to fill your crackpot or Instant Pot.  I filled a pint-sized mason jar (2 cups) and had enough for a small fridge storage bowl and some sample butter for the yogurt (above pic) for my hubby and myself.

 Cinnamon and Ginger (and/or nutmeg) 

 Method

 Wash, core and chop into pieces that are pretty close to the same side. I left the skin on. If your apples are not organic, you will likely want to peel them. (about 10-18 apples to fill your particular size of crackpot.)

 Put apple chunks in a crackpot on high for 4 hours. 

 Carefully blend with an immersion blender or in your regular blender carafe in batches. This will be super scalding hot so take care with the blender. A couple of small batches is a good idea. 

 ADD in the spices during this step. I use about thee teaspoons of cinnamon and 1 teaspoon of ginger. You may want to add more. Taste and see. 

 Wash out your crackpot liner (yeah, I know) and put the pureed apples in. 

 Turn pot to high again for another hour. At the end of the hour you may want to put it into a wide-mouth mason jar and let it cool completely before putting in your fridge or freezer. You may also want to can your apple butter. Either way, you will enjoy this spicy healthy treat!

Sunday, July 4, 2021

Blue Heaven Pie

 

Blue Heaven Frozen Pie

We are soooo blessed in having a bounty of organic blueberries growing on a U-Pick farm just a short drive from us. Last night we dropped in and picked 12 pounds of the yummies. Before they go into the freezer I thought it would be nice to make us a pie. The following is an adaptation of a recipe by Rhonda J. Malkmus who originates most of the recipes on the "Hallelujah Acres" site. This is a nutritious treat (if you don't have allergies to nuts, that is)with just a little sweetener (raw honey and dates) and a smidge of salt, no dairy, eggs or gluten. Refreshing and delicious!

Ingredients:

The Raw Crust:

1 cup Sunflower Seeds
1 cup Walnuts
1 cup Dates
¼ tsp. vanilla teaspoon Celtic Sea Salt

Blueberry-Banana Pie Filling

5 cups Blueberries
2 Bananas
¼ cup Virgin Coconut Oil (solid not liquid)
¼ cup Raw Honey

Directions

Pie Crust Recipe Directions

In food processor using “S” blade, process sunflower seeds, walnuts, vanilla and salt until pea size. Add dates and continue processing until well combined. Press evenly into 9” pie plate.

Blueberry Pie Filling Directions

Put 4 cups of blueberries, 2 bananas, coconut oil and honey in food processor. Using “S” blade process until smooth and creamy. With a spoon, fold in remaining blueberries and pour into pie shell. Chill at least 3 hours.
To your living health!

Here are some more frozen summertime treats (sorry, vegan but not all raw vegan):
Mango-BlackBerry Vegan Ice Cream
Ingredients: nondairy milk, frozen mango chunks, starch, vanilla, maple syrup, ripe avocado, blackberry jam

Blueberry Nicecream on Raspberry Chia Pudding
Ingredients:
Nicecream: frozen blueberries, frozen bananas
Pudding: chia gel, raspberry jam, nondairy milk, maple syrup

Spunky Monkey Ice Cream
Ingredients: chia seeds, frozen banana, cocoa or cacao, maple syrup, vanilla, peanut or nut butter

Maple Walnut Cashew Banana Ice Cream Sundae
Ingredients:coconut milk, ripe frozen bananas, raw cashews, walnuts, maple syrup, vanilla, chocolate chips

Vegan Ice Cream and other frozen treats you can make yourself

OTHER FROZEN TREAT RECIPES
Treats to Make with Frozen Grapes

Luscious Frozen Smoothie Treats

Wednesday, June 23, 2021

Orange-Spinach Salad and Dressing

   


 If you are lucky enough to have some spinach growing, this is an elegant little flavorful salad that you could expand for a potluck or a picnic or a light supper. I like a variety of textures myself and that is provided here!


*2 regular-sized Oranges, peeled and cut into rounds
*1 large handful of tender Romaine lettuce leaves
*1 large handful of tender Spinach leaves
*1/2 C. Green Grapes
*1/2 C. Green Onions
*1 C. soaked and chopped Almonds
>>Tear lettuce and add in grapes cut in-half, almonds and oranges. You can use the following blended dressing if you wish:
*2/3 C. Olive Oil
*1/4 C. Raw Honey
*1/3 C. Fresh Orange Juice
*3 T. Fresh Lemon Juice
*1 tsp. Dry Mustard (optional)
--This was adapted from a recipe by Dana Hathaway in Recipes for Life from God's Garden by Rhonda J. Malkmus.

Sunday, June 6, 2021

Greek Salad with Tofu

 

This Greek Salad is a refreshing whole food, plant-based recipe that involves marinated tofu chunks in place of the usual feta.  

Start by marinating the tofu and vegetables in a herbal dressing for 4- 6 hours or overnight.  

Herbal Marinade:

1/4 cup fresh pineapple chunks

1/4 cup fresh lemon juice

1/4 cup walnut pieces

1 or more sprigs/leaves of the following herbs if available:Fresh oregano leaves, lemon balm or basil, thyme, green onion, and parsley, 

2+ garlic cloves, finely chopped

2 tablespoons apple cider vinegar (optional)

1/3 cup of water

Salt and pepper to taste

**Blend until creamy smooth.  Chill.**

                     Herbs for Marinade

Salad ingredients:
 
Block of extra firm Tofu, pressed, cubed

3 ripe tomatoes, cut in wedges, or 20 cherry tomatoes  halved

1/2 nice red onion, sliced and chopped

1 cup black olives, pitted

3 cucumbers, chopped

**Marinate tofu and vegetables for 4 to 6 hours in fridge (or overnight). Lightly toss before serving.**

Great with delicious fresh pita bread (easy to bake with this recipe-- nothing like the commercial stuff)


And here is a 

Greek Baked Beans recipe that

might be your next fave comfort food

Organic Granny's RECIPE INDEX

Organic Granny's RECIPE INDEX
Mostly Vegan & Gluten-Free Recipes