Poached Pears

Poached Pears
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Poached Pears
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Ingredients
Servings:
Instructions
  1. In large saucepan heat juice, water, sugar and cinnamon over medium heat until sugar dissolves, about 5 minutes. Add pears. Cook, turning pears frequently, until tender, about 15 minutes. Using slotted spoon, transfer pears to cutting board. Reserve poaching liquid. Using sharp paring knife, slice each pear into fan shape while still keeping pear and stem intact. Place pears on 4 individual serving plates. Press down gently to fan the pear out. Cook poaching liquid over medium-high heat until slightly thickened and syrupy, about 5 minutes. Remove cinnamon stick. Spoon syrup over pears. Sprinkle with almonds.
  2. Serve chilled or warm.
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Quinoa Tabbouleh Salad

Quinoa Tabbouleh Salad
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The quinoa replaces traditional tabbouleh in this recipe, and is lovely combined with the parsley, mint and lemon flavors.
Quinoa Tabbouleh Salad
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The quinoa replaces traditional tabbouleh in this recipe, and is lovely combined with the parsley, mint and lemon flavors.
Ingredients
Servings:
Instructions
  1. Rinse the quinoa well and strain with a fine strainer.
  2. Cook quinoa in water—bring to a boil, reduce heat and simmer 20 minutes covered on low heat, set aside to cool.
  3. Combine cooled quinoa with remaining ingredients.
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Steel Cut Oats with Cinnamon, Blueberries, Walnuts and Homemade Almond Milk

Steel Cut Oats with Cinnamon, Blueberries, Walnuts and Homemade Almond Milk
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The Cinnamon, blueberries and walnuts in this recipe all help stabilize blood glucose levels. This oatmeal is good for the brain, nervous system and provides a stable source of energy to prevent sugar cravings later on in the day.
Steel Cut Oats with Cinnamon, Blueberries, Walnuts and Homemade Almond Milk
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The Cinnamon, blueberries and walnuts in this recipe all help stabilize blood glucose levels. This oatmeal is good for the brain, nervous system and provides a stable source of energy to prevent sugar cravings later on in the day.
Ingredients
Servings:
Instructions
  1. Bring 3 cups of water and ¼ tsp salt to a boil and add 1 cup steel cut oats.
  2. Reduce heat to low, add cinnamon, cover and simmer 10-20 minutes, stirring occasionally.
  3. Remove from heat and add the blueberries and walnuts. Serve with homemade almond milk. Serves four.
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Chocolate Truffle Pie with Raspberry Coulis

Chocolate Truffle Pie with Raspberry Coulis
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Chocolate Truffle Pie with Raspberry Coulis
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Ingredients
Raspberry Coulis
Servings:
Instructions
Crust
  1. Place Brazil nuts into food processor and pulse until finely ground. Add remaining ingredients for crust and pulse until thoroughly ground and mixed.
  2. Press crust into the bottom of a 9-inch spring-form cake pan. Place into refrigerator to chill.
Filling
  1. Place all ingredients for filling into food processor and process until smooth and creamy.
  2. Pour chocolate filling into the spring-form cake pan. Spread out evenly with a rubber spatula and place back into the refrigerator to chill. Chill for 3 to 4 hours.
Raspberry Coulis
  1. Place the water and arrowroot into a small saucepan and stir to dissolve the arrowroot.
  2. Add the agave nectar and raspberries and heat over medium heat, whisking until the sauce becomes thick and translucent and the raspberries are well mixed.
  3. Turn off heat and stir in vanilla. Let cool to room temperature before serving.
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Stevia Sweetened Lemonade

Stevia Sweetened Lemonade
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Stevia Sweetened Lemonade
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Ingredients
Servings:
Instructions
  1. In a large pitcher, add all ingredients and stir. Enjoy!
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Mango-Coconut Pudding

Mango-Coconut Pudding
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Mango-Coconut Pudding
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Ingredients
Pudding
Topping
Servings:
Instructions
  1. Place the kudzu and water in a 3-quart saucepan. Whisk together so that the kudzu dissolves. The kudzu needs to be dissolved before heating so whisk again just before adding the remaining ingredients.
  2. In a blender, add the mango, coconut milk, and sweetener. Blend on high until very smooth and creamy.
  3. Pour into the saucepan with the dissolved kudzu. Turn heat to med-high. Whisk constantly until it boils then reduce heat to low and simmer while whisking for about 6 to 10 minutes. You'll notice the color change from a creamy yellow to an egg-yolk yellow indicating that it is about ready to be removed from the heat. Whisk in vanilla and remove from heat.
  4. Pour or ladle into six small bowls and place into the refrigerator to set. Chill for 1 to 2 hours.
  5. Top with diced fresh mango and shredded coconut. Serve and enjoy! Source: www.NourishingMeals.com
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Layered Blueberry Cashew Pudding Treats

Layered Blueberry Cashew Pudding Treats
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Blueberries, cherries, and strawberries all work well for the filling. Kudzu is a white powdery substance that comes in white chunks. It can be found in the Asian section of your natural health food store or in the bulk spice section. It is very soothing and healing to the intestines.
Layered Blueberry Cashew Pudding Treats
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Blueberries, cherries, and strawberries all work well for the filling. Kudzu is a white powdery substance that comes in white chunks. It can be found in the Asian section of your natural health food store or in the bulk spice section. It is very soothing and healing to the intestines.
Ingredients
Blueberry Pudding
Cashew Cream:
Servings:
Instructions
Blueberry Pudding
  1. Place the kudzu and water into a saucepan (2 to 3 quart) and stir with a small wire whisk to dissolve. Place the remaining filling ingredients into a blender and blend until smooth. Pour blueberry-juice mixture into the kudzu and whisk together. Turn heat to medium-high and bring to a fast simmer, immediately turn heat down and simmer, whisking continuously, until thickened and a dark blueish-purple, about 10 mins.
Cashew Cream
  1. To make the cashew cream, place all ingredients into a high-powered blender and blend until smooth and creamy.
Fruit
  1. Pour the blueberry pudding into small glasses and chill for at least an hour before adding the cashew cream. When ready, add dollops of the cream to each cup. Chill and then add your fruit no more than 3 hours before serving. Source: www.nourishingmeals.com
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Grilled Lamb Chops with Cherry Pomegranate Sauce

Grilled Lamb Chops with Cherry Pomegranate Sauce
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Grilled Lamb Chops with Cherry Pomegranate Sauce
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Ingredients
Servings:
Instructions
  1. Pre-heat grill. Sprinkle lamb with salt and pepper, set aside. Dissolve Arrowroot in cold water until it dissolves. Put Arrowroot mixture in a saucepan with pomegranate juice, honey or agave and cherries; simmer until sauce is slightly thick. Remove from heat; stir in the thyme. Grill lamb 5 minutes per side or until desired degree of doneness. Serve sauce with lamb.
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Gluten-Free Buckwheat Crepes

Gluten-Free Buckwheat Crepes
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Servings
6 crepes
Servings
6 crepes
Gluten-Free Buckwheat Crepes
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Servings
6 crepes
Servings
6 crepes
Ingredients
for 6 crepes
Servings: crepes
Instructions
  1. Whisk the water, butter, and egg together and then mix with dry ingredients. Set aside for 15-20 minutes. Heat a pan and melt some butter. Once heated, pour some batter into the pan and rotate the pan to get the batter nice and smooth… you don’t want it to be too thick. Return the pan to heat for a couple of minutes until the top is hard. Flip the crepe over and let the other side brown. Serve with fresh raspberries and Cashew Crème (see Layered Blueberry Cashew Pudding Treats for Cashew Crème recipe)
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Avocado Fig Fudgesicles

Avocado Fig Fudgesicles
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Avocado Fig Fudgesicles
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Ingredients
Servings:
Instructions
  1. Place all ingredients into blender and add 1 Tbsp of water at a time, blending until smooth. Pour into BPA free popsicle molds and freeze for at least 6 hours. Run under hot water to release. Source: The Whole Foods Nutrition cookbook
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