Foods, Uncategorized

Camp Cobbler

campcobbler

Camp Cobbler

 

Folks, this is killer. For what this cobbler lacks in beauty it makes up ten-fold in taste, especially after a full day on the move. Not much mise en place when it comes to camp cooking, and I wouldn’t want it any other way. Any summer fruit combination will do. I had strawberries and rhubarb on hand for this trip. I imagine peaches, plums, cherries, or blackberries will be fantastic as they come into season this summer.

 

Filling

 

2 lbs strawberries, hulled and halved

2 stalks rhubarb, sliced

1/2 cup sugar

 

 

Pastry

 

3 cups flour (I used pastry)

2 teaspoons baking powder

1 teaspoon baking soda

2 tablespoons sugar

1/2 teaspoon salt

8 tablespoons (1 stick) unsalted butter, cut into small pieces

2 cups buttermilk

 

 

At home: Mix together the dry ingredients, except sugar, and place in a bag or tupperware. Pack sugar separately. Measure out the buttermilk and transfer to a small container.

 

In camp: Set up the fire and place a grill about 4 inches above the flame. If you forget a grate (oops) create a rock formation to protect the iron from direct flame. Cut the fruit into chunks and toss with the sugar. Add the fruit to a heavy, cast-iron 5-quart Dutch oven or a deep cast-iron skillet.

 

For the biscuits, place the pre-mixed dry ingredients in a bowl. Cut the butter into the flour mixture until the butter is the size of small peas. Stir in the buttermilk, just until the batter comes together.

 

Drop dollops of the dough in an even layer over the fruit. Cover the Dutch oven and put the cobbler over the fire pit. Cook until the biscuits are cooked all the way through, about 30 minutes.

 

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Foods, Uncategorized

Pumpkin Pie

pumpkinpie

Pumpkin Pie

 

This is a great recipe !  It does not contain the evaporated milk, or corn syrup that most have in them.

This is made with Maple Syrup

 

INGREDIENTS

1 can (16 ounces) solid-pack pumpkin

2 tablespoons all-purpose flour

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1 tablespoon butter or margarine, softened

1 cup sugar

1 cup milk

2 tablespoons maple syrup

2 eggs

1 unbaked pie shell (9 inches)

Whipped cream, optional

 

DIRECTIONS

In a mixing bowl, combine all ingredients except last two. Pour into the pie shell. Bake at 425° for 15 minutes. Reduce heat to 350° and continue baking for about 45 minutes or until a knife inserted near the center comes out clean. Cool to room temperature. Refrigerate. Garnish with whipped cream if desired. Yield: 8 servings.

 

NUTRITIONAL FACTS

1 piece: 308 calories, 11g fat (5g saturated fat), 66mg cholesterol, 148mg sodium, 49g carbohydrate (32g sugars, 3g fiber), 5g protein.

 

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Foods, Uncategorized

Chocolate-Dipped Strawberry Meringue Roses Recipe

Chocolate-Dipped Strawberry Meringue Roses Recipe

 

chocolate-dipped-strawberry-meringue-roses_exps157081_sd143204d12_04_1bc_rms

Ingredients

  • 3 large egg whites
  • 1/4 cup sugar
  • 1/4 cup freeze-dried strawberries
  • 1 package (3 ounces) strawberry gelatin
  • 1/2 teaspoon vanilla extract, optional
  • 1 cup 60% cacao bittersweet chocolate baking chips, melted

Directions

  1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 225°.
  2. Place sugar and strawberries in a food processor; process until powdery. Add gelatin; pulse to blend.
  3. Beat egg whites on medium speed until foamy, adding vanilla if desired. Gradually add gelatin mixture, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form.
  4. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #1M star tip. Transfer meringue to bag. Pipe 2-in. roses 1-1/2 in. apart onto parchment paper-lined baking sheets.
  5. Bake 40-45 minutes or until set and dry. Turn off oven (do not open oven door); leave meringues in oven 1-1/2 hours. Remove from oven; cool completely on baking sheets.
  6. Remove meringues from paper. Dip bottoms in melted chocolate; allow excess to drip off. Place on waxed paper; let stand until set, about 45 minutes. Store in an airtight container at room temperature.Yield: 3-1/2 dozen.

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Diets and Weight Loss, Foods, Uncategorized

Blueberry Apple Crisp

blueberry apple crumble

Who doesn’t love a Raw Blue Berry Apple Crisp with Coconut Vegan Whip Cream? You could even warm this up to 118 degrees or so and it would still be raw. Uber delicious HEALTHY whole food desserts for those cold winter nights. Enjoy! I am about to make this myself right now I’m so inspired!  I recommend all organic ingredients and gluten free. THIS is the best dessert ever! 

Ingredients

Crust:

1 cup almonds

1/2 cup walnuts

¼ cup medjool dates, pitted

½ cup unsweetened coconut

Filling:

3 medium apples, cored and coarsely chopped

3 cups blueberries

1/4 cup medjool dates

2 tsp cinnamon

½ tsp  ground ginger

Instructions

Crust:

In a food processor, pulse the ingredients until they form a coarse meal. Press half of the mixture into single serving ramekins.. Reserve the remaining crumble.

Filling:

In a food processor, blend one apple, 2 cups blueberries,  and the remaining ingredients until smooth. Add the two remaining apples in the food processor and pulse into small pieces. Add remaining blueberries and pulse just a moment to mix. Do not over blend – it’s best with small chunks of fruit. Pour the filling onto the prepared crust. Sprinkle the reserved crumble mixture on top.

Serve immediately or chill until ready to serve.  It’s also very flavorful when warmed to release the flavors.

Even more special when topped with:

Vegan Whipped Cream:

Ingredients:

2- 14 oz cans organic coconut milk (or make your own coconut milk if you like!)

2 tsp vanilla extract

Instructions:

Chill coconut milk for several hours or overnight.

Spoon out the thick creamy white part of the milk; set aside the watery remainder to enjoy in a smoothie or other recipe.

In a large bowl, whip the coconut cream on high until medium firm peaks form.

Use immediately.

**You may refrigerate this a few days, but it will lose its consistency and will need to be re-whipped.

Diets and Weight Loss, Foods, Uncategorized

Mini Strawberry Cheesecakes

strawberrycheesecake

Mini Strawberry Cheesecake

 

NOTE: This dessert is low in Saturated Fat, and very low in Cholesterol. It is also a very good source of Vitamin C.

 

Yields: 8 servings | Serving Size: 1 (3.2 oz) dish | Calories:138 | Total Fat: 2 g | Saturated Fat: 0 g | Trans Fat: 0 g | Previous Points: 2 | Points Plus: 4 | Cholesterol: 3 | Carbohydrates: 27 g | Sodium: 110 mg | Dietary Fiber: 3 g | Sugars: 22 g | Protein: 4 g |

 

Ingredients

 

1/2 cup fat-free cream cheese

2 tablespoons Coconut Palm Sugar

1/2 cup low-fat Greek yogurt

2 teaspoons freshly squeezed lemon juice

1/4 cup strawberry preserves, no sugar added (I used Polaner All Fruit)

1 cup diced strawberries

1/3 cup whole almonds

4 dates, no sugar added

8 Mini Dessert Dishes, 3-4 ounces

Directions

 

In a medium mixing bowl, add cream cheese, sugar, yogurt and lemon juice, beat with an electric mixer until smooth and sugar is dissolved, about 3 minutes. Refrigerate until ready to use.

 

In a small bowl, combine preserves and strawberries.

 

Add almonds to a food processor and pulse until a crumb consistency, being careful not to turn into flour. Add dates and pulse until combined.

 

Evenly divide 1/2 almond and date mixture among the dessert dishes. Top with 1/2 cheesecake & yogurt batter, spoon in 1/2 strawberry mixture, add one additional layer of each. Refrigerate 2 -3 hours before serving.

 

These desserts are perfect for preparing ahead of time and enjoying one a day to satisfy that sweet craving. This mini dessert can be placed in a freezer safe dish for enjoying at a later date.

 

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