One of my new favorite foods. You must try it to believe how wonderful mangos can be when they caramelize a bit on top.
Cut mangos into a few long pieces and grill on a high flame for not very long at all.
Amazing! I can’t recommend this enough.
Applications are endless – grilled mango and tomato salsa, grilled mangos to top grilled burgers, grilled mangos topped with cold vanilla ice cream – but good luck not eating it straight off the grill.
225 g raw macadamia nuts or cashews, divided [approx 1 1/2 c, heaped]
1/2 c coconut oil, melted
100 g dry figs, fresh dates or a combination [approx 6 figs or 7 dates]
scant 1/4 c lemon juice
1 ripe banana
1/2 c coconut milk
1/2 c rice or nut milk
2 tsp vanilla bean paste
1/2 tsp sea salt
soak some nuts overnight, rinse, drain.
Grind soaked and un-soaked nuts to a rough paste. Add coconut oil, blend to a smooth paste. Add figs/dates, blend until very smooth. Add lemon juice and one banana, blend smooth. Add milks, vanilla and salt, blend until well combined.
eat with bananas, or layer with sliced bananas in a pie crust or chopped nuts in a pie tin for banana cream pie. the person who blogged this also has a raw pie crust recipe.
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1/4 cup old-fashioned rolled oats
1 cup almond milk (or other milk)
1/2 cup berries (frozen are ok; i used a combination of blackberries and blueberries)
1 small banana, broken into 3 or 4 pieces
1/4 cup Greek yogurt
handful of fresh strawberries
honey, to taste (~ 1T) (optional)
soak oats in milk when you get up.
make smoothie 15 mins later.
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adapted from here
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i didn’t have oats (whoops, forgot about my oatmeal-peanut-butter-chocolate-chip cookie baking spree a few weeks ago) so i used a little oat flour. i added the strawberries to the original recipe, and it is totally awesome. a perfect breakfast for a spring morning!
i read a recipe for strawberries and cream freezer bars.
it called for cream.
so i googled the name of the recipe + “yogurt” for a healthier version of the recipe, assuming someone had sorted one out.
nobody has!
here’s my version. it’s gluten-free because my best friend is coming to town in a week, and he’s gf.
haven’t tried it yet. i’ll try it next week and post an update! or… YOU should try it and let me know if it’s any good!
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crust
1c or a little more pecans (or your favorite nut)
butter or margarine
a few drops molasses
3/4 c brown sugar or your favorite sweetener
2c gf flour
(instead of this crust, you can crumble any cookie you have around. or graham crackers. or whatever.)
filling
2 egg whites
lots of strawberries (2c? more?)
1 c plain or vanilla greek yogurt, or vegan yogurt, or coconut milk
1 lemon
sweetener of your choice (optional)
a little cream cheese (optional)
preheat oven to 350.
first, grind or chop pecans into approximately the size of prepackaged “chopped nuts”
(hand-chopping is not hard. use a knife or a nut-chopper. a food processor will get the work done in a few seconds. or buy them pre-chopped. whatever you like. just get ‘em small!)
combine them with the rest of the “crust” ingredients.
grease a cookie sheet, form one giant cookie 1/4 or 1/2 in thick, and bake for 15 minutes, then crumble. set aside.
while it is baking, beat the egg whites until soft peaks form. gradually add sweetener and yogurt. beat in the juice of 1 lemon and yogurt. fold in strawberries.
line a walled baking dish with half of the crumbled cookie. this will be the crust. pour the filling in second. third, top with the leftover cookie crumbles and some extra nuts if you like.
let freeze four hours or overnight before eating.
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i adapted this from the sweetsonian
this is what i now plan to do with my weekend.
first mix up some double chocolate brownie bites:
1/2 cup cashews, walnuts, or blend
fistful of walnuts
12 Medjool dates (1 cup packed & pitted)
2 tbsp cocoa powder
1/2 tsp pure vanilla extract
1 tbsp pure maple syrup
1/4 tsp kosher salt, or to taste
a few pinches of chocolate chips (opt.)
a few pinches of shredded coconut or coconut flour (opt.)
1. In a food processor, add the nuts (not the fistful of walnuts) and process until a fine crumb. Don’t over-process.
2. Add in dates and process until chunky. Add in the rest of the ingredients (except walnuts) and process until a dough forms. Stop to scrape down the sides of the bowl as necessary. Pulse in walnuts so they remain chunky. Add a bit more liquid sweetener if dough is too dry.
3. Form into balls and store in fridge or freezer.
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then, throw some frozen bananas (or ice cream, or both) into the food processor with a scoop of peanut butter, a little bit of cocoa powder, and process until creamy.
throw in your brownie bites from above, and you’ve got a milkshake.
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adapted from oh she glows
puree 2 cantaloupes or muskmelons
stir in
a cup of fresh orange juice
a quarter-cup fresh lime juice
2 tablespoons fresh lemon juice
add a tablespoon of ginger juice or puree
(you can squeeze minced ginger in a cheesecloth to juice it with your hands)
refrigerate for two hours.
garnish with kiwis, strawberries, or fresh mint.
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from the joy of cooking
balance some bananas.
slice a small pocket in the middle of the peel and maybe a quarter through the banana, being careful to leave much of the peel attached at either end and not slicing all the way through the banana itself.
stuff the pocket with peanut butter or almond butter, chocolate chips, and marshmallows.
if you don’t eat refined sugar, how about a little maple syrup, honey, or date syrup? fresh or frozen berries? pecans and cinnamon? lime juice and raisins (plump them by soaking them in water before adding)? figs?
grill, or wrap in tinfoil and throw in the bonfire. cook until bananas soften.
eat with a spoon.
idea from serious eats
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HIGHLY recommended! a toaster oven works, too.
2 c. raw whole almonds
1/2 c. coarsely chopped dark chocolate (or chocolate chips)*
3 c. whole, pitted dates
1 c. dried, unsweetened cherries
2 T. almond butter (or any “nut” butter you prefer), divided
Place the almonds in your food processor and pulse until finely chopped. Add the chocolate and pulse again until finely chopped. Pour mixture into a large bowl; set aside.
Place half of the fruit in the food processor and process until a paste forms and clumps together. Add 1 T. of the nut butter and 1/2 of the almond/chocolate mixture; process until evenly combined. Scrape into the prepared pan.
Repeat with the remaining fruit, nut butter and almond/chocolate mixture. Scrape into the prepared pan.
With slightly wet hands, press the mixture evenly into the bottom of the pan. Use something flat and heavy to press down firmly on the mixture until it is smooth (I used a small cutting board). Chill two hours. Cut. Store, covered, in the refrigerator.
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adapted by donuts dresses and dirt from foodie with family
3 1/2 cups pumpkin puree (not “pie filling” – roast a pumpkin next time you’re roasting garlic and other veggies! or use a can of unseasoned puree.)
2 tsp vanilla extract
3/4 cup apple cider or juice
1 cup packed brown sugar
2-3 cinnamon sticks
2 tsp pumpkin pie spice
pinch of clove
1 tsp lemon juice (more if needed)
Directions:
Combine pureed pumpkin, vanilla, apple juice, spices, cinnamon sticks and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 – 40 minutes or until thickened. Stir frequently. Adjust spices to your taste. Makes 3 3/4 cups.
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adapted from this
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uses for pumpkin butter?
spread on toast, of course
a dip for crunchy cinnamon toast
a dip for apples and pears
in cookie dough, cake batter, or muffins, either mixed in together or spread as a layer
in breads or pancakes
as a filling in pie
served with pork
spread with brie or other soft cheeses
as a glaze, with butter or lard, for carrots, ham, sweet potatoes…
in corn pudding
in milkshakes or smoothies
in groundnut soup, sweet potato soup, stews…
spread on fruit or bread and topped with stewed apples
“A goodlye secret for to condite or confite Orenges, citrons, and all other fruites in sirrop”, a recipe from Thomas Dawson, THE SECOND PART OF THE GOOD HUS-WIVES JEWELL, 1597.
“(1) Take Cytrons and cut them in peeces, taking out of them the iuice or substance, (2) then boyle them in freshe water halfe an hower untill they be tender, and when you take them out, (3) cast them into cold water, leave them there a good while, (4) then set them on the fire againe in other freshe water, (5) doo but heate it a little with a small fire, for it not seeth, but let it simper a little (6) continue thus eight daies together heating them every day inn hot water: (7) some heat the watre but one day, to the end that the citron be not too tender, but change the freshe water at night to take out the bitternesse of the pilles, the which being taken away, (8) you must take suger or Hony clarified, wherein you must the citrons put, (9) having first wel dried them from the water, & in winter you must keep them from the frost, (10) & in the Sommer you shal leave them there all night, and a day and a night in Honie, (11) then boile the Honie or Sugar by it selfe without the orenges or Citrons by the space of halfe an hower or lesse with a little fire, (12) and being colde set it againe to the fire with the Citrons, (13) continuing so two mornings: if you wil put Honnie in water and not suger, you must clarifie it two times, and straine it through a strayner: having thus warmed and clarified it you shall straine and (14) sett it againe to the fire, with Citrons onely, making them to boyle with a soft fire the space of a quarter of an houre, (15) then take it from the fire & let it rest at every time you do it, a day & a night: (16) the next morning you shall boyle it again together the space of half an hower, and (17) doo so two morninges, to the end that the Honie or Suger may be well incorporated with the Citrons. All the cumuing (sic) consisteth in the boyling of this sirrope together with the Citrons, and also the Sirrope by it selfe,and heerein heede must be takken that it take not the smoke, so that it savour not of the fire: In this manner may be drest the Peaches, or lemmons Orenges, Apples, green Malnuts, and (18) other liste being boile more or lesse, according to the nature of the fruits.”
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modern interpretation:
Remove the peel from lemons/limes/grapefruits/oranges with as little of the pith as possible.
Place the peels in water in the refrigerator.
Change the water every day for 5 days.
Drain the peels and place in a pan of sugar syrup (1 cup sugar dissolved in 1 cup water).
Boil the the peels gently for 1/2 hour.
Allow to cool and place in the refrigerator overnight.
For another 1-2 days, repeat.
Drain the peels sift, sugar over them and allow to dry.
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from the Fort de Chartres Heritage Garden, which is from this clump of recipes from mediaeval times
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