Foods, Uncategorized

Fruit By The Foot Recipe

fruitbythefoot

Homemade Fruit By The Foot

 

INGREDIENTS:

 

4 cups mixed berries (I used raspberries, blueberries, strawberries, and blackberries)

1/2 cup unsweetened apple juice or water

1 teaspoon lemon juice

1/4 teaspoon lemon zest

1 tablespoon honey (you may need more if your berries are really sour)

*If using frozen berries, omit the apple juice and substitute 1/2 cup unsweetened apple sauce

INSTRUCTIONS:

 

Combine all of the ingredients in a saucepan over medium-high heat. Simmer for 20 minutes, until the berries have popped and some of the liquid has evaporated.

Pour the mixture into a blender, then carefully blend until smooth.

Line 2 rimmed baking trays with a SilPat or parchment paper, then pour half of the fruit mixture through a fine mesh sieve and onto the first tray and half onto the second. Use a spatula to lightly spread the mixture evenly across the baking sheet, to about 1/8 inch thick.

If you have a dehydrator with a fan in the back, these will only take about 3 hours on the high (150 degrees) setting. Without a fan, they’ll take about 8-10 hours on 150 degrees. I would assume that a convection oven would also take less time, but have not tried it yet.

You will know they’re done when you touch them lightly with your finger and they are no longer sticky. If the edges get a little too brittle and dry, you can brush a tiny bit of water over it and will be good as new!

 

Health and Wellness Associates

Archived

312-972-WELL

 

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Uncategorized

Chocolate Muffins Veggie Style!

chocolateveggiemuffins

Chocolate Muffins

 

Veggie Style

 

INGREDIENTS:

 

1 tablespoon coconut oil, for greasing

3/4 cup shredded zucchini

4 large eggs

1/2 cup maple syrup

1/2 cup Apple & Broccoli squeeze packets

1/3 cup coconut flour

1/4 cup cacao powder

3 tablespoons arrowroot powder

1 1/2 teaspoons baking soda

3/4 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon sea salt

1/2 cup dairy-free chocolate chips

INSTRUCTIONS:

 

Preheat the oven to 350°F. Line a muffin tin with baking cups or grease with coconut oil.

Place the shredded zucchini on a tray lined with a paper towel to drain some of the moisture while you prepare the batter.

Place the eggs, maple syrup, and Apple & Broccoli puree in the stand-mixer and mix on medium speed until combined.

Add the coconut flour, cacao powder, arrowroot powder, baking soda, cinnamon, nutmeg, and sea salt and mix again on medium speed until combined.

Wrap the paper towel around the zucchini and give it a light squeeze to remove excess moisture and fold it into the batter along with 1/4 cup of the chocolate chips.

Divide the batter evenly among the muffin cups, filling each 2/3 of the way full. Sprinkle the remaining 1/4 cup of the chocolate chips on top. Bake for 22-25 minutes. Cool in the pan for 10 minutes, then on a wire rack until completely cool.

 

 

Freezing : Let them cool completely then freeze in a ziploc or a resealable container.

Reheating: I take a few out at a time and keep them in the fridge so they’re ready to be eaten. If you want to eat them directly from the freezer, throw them in an oven or toaster oven on 350° F for 10 minutes to thaw and heat.

 

Health and Wellness Associates

Archived

312-972-9311

 

Thank you to S. Valentino

 

Foods, Uncategorized

Blender Bread

blenderbread

Blender Bread

INGREDIENTS:

 

ghee or coconut oil for greasing pan

8 eggs

1/2 cup unsweetened almond milk

4 teaspoons apple cider vinegar

3 cups whole raw cashews, about 450g

7 tablespoons coconut flour

2 teaspoons baking soda

1 teaspoon sea salt

INSTRUCTIONS:

 

 

Place a heatproof dish filled with 2 inches of water on the bottom rack of the oven and preheat the oven to 325°F. Lightly grease a 10 by 41⁄2-inch loaf pan with ghee or coconut oil. Line the bottom and sides of the pan with parchment paper so the ends hang over the sides.

Combine the eggs, almond milk, vinegar, cashews, baking soda, and salt in a high-speed blender and process on low speed for 15 seconds. Scrape down the sides and then process on high for 30 seconds, or until very smooth. Add the coconut flour and blend again for 30 seconds. If the batter is too thick to blend, add up to 2 tablespoons water until it is moving easily through the blender. Transfer the batter to the prepared loaf pan.

Bake for 60 to 70 minutes, until a toothpick inserted into the center comes out clean.

Allow the bread to cool in the pan for 30 minutes, then gently remove the loaf using the parchment paper overhangs and allow to cool on a wire rack before serving or storing. Store the loaf tightly wrapped in parchment and cling wrap in the refrigerator for up to 5 days.

To freeze – wrap the loaf tightly in parchment paper and place inside a freezer reseal able bag. Press all of the air out and zip it tight. Defrost in the refrigerator overnight.

 

Health and Wellness Associates

Archived

312-972-WELL

Ty to S. Valentino for sending this

picture from yahoo