11:42 11:42

Mini Clafoutis

By |2017-03-17T14:36:42+00:00March 17th, 2017|Categories: April's Blogs, Blogs, Dairy Free, Desserts & Sweets, Diabetes Friendly, Eggs, Fruit, Gluten Free, Recipes, Vegetable|Tags: , , , , , |0 Comments

Clafoutis, a dish popularized in America by Julia Child, are easy to make and endless in variety (see notes).  Just think of them as mini quiches without the crust.  These clafoutis make lovely items for spring brunches as they can be eaten hot or at room temperature.  They are also great little after-school nibble or to pack for a picnic.

Enjoy!  April

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07:47 07:47

Pumpkin Cranberry Bread

By |2016-04-07T15:27:49+00:00September 29th, 2015|Categories: April's Blogs, Dairy Free, Desserts & Sweets, Diabetes Friendly, Eggs, Recipes, Seasonal Recipes|Tags: , , , |Comments Off on Pumpkin Cranberry Bread

A variation on one of my mother’s recipes, this bread is rich with warm and sweet spices, and moist from the pumpkin.  Bright, tart cranberries and orange zest enliven it further–wonderful on a cool autumn or winter day, and great for gift giving.

Enjoy!

April

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12:18 12:18

Nut Milks

By |2016-12-29T12:24:16+00:00November 19th, 2014|Categories: April's Blogs, Beverages, Blogs, Dairy Free, Desserts & Sweets, Recipes, Winter|Tags: , , , |0 Comments

Nuts make excellent milk, each one lending its own unique flavor and nutritional benefits.  Make a thicker cream to pour over hot baked fruit or make thinner to add to smoothies or make hot chocolate.

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10:44 10:44

Spiced Applesauce

By |2016-12-29T12:24:20+00:00August 17th, 2014|Categories: Blogs, Comfort Food, Crock pot, Dairy Free, Fruit, Gluten Free, Recipes, Sides and Salads, Vegan, Vegetarian|Tags: , |Comments Off on Spiced Applesauce

Spiced Applesauce–sounds mundane right?

When it comes to strengthening the digestive system and the immune, mundane or simple is the best place to start.  A staple in the Amish diet, applesauce is served with nearly every meal and it is one of the foods that I frequently recommend for young and old. It is easy to absorb, warms the Stomach and Spleen—meaning it strengthens the digestion- and helps build the immune system.

Don’t hesitate to play with recipe–toss in a handful of raspberries or blackberries for a colorful and bright change.

Read more about apples.

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16:29 16:29

Vegetable and Chickpea Curry

By |2016-12-29T12:24:20+00:00July 17th, 2014|Categories: Blogs, Gluten Free, Lentils and Legumes, Recipes, Soups and Stew, Vegetables, Vegetarian|Tags: , , , , |0 Comments

A wonderful and nourishing vegetarian curry.  Serve over rice or quinoa.  Num!Vegetable and Chickpea Curry – – olive oil, chopped onion, sliced carrot, curry powder, brown sugar, grated peeled fresh ginger, garlic minced, Serrano chili, seeded and peeled, cooked chickpeas (garbanzo beans), cubed peeled baking potato, diced green pepper, salt, black pepper, red pepper, Kombu (dried seaweed), diced tomatoes, undrained, vegetable broth, coconut milk, slivered kale or spinach, Raisins, chopped cashews or peanuts for condiments, Cooked quinoa, rice or couscous, Heat oil in a large skillet over medium heat. Add onion and carrot, cover and cook 5 minutes or until tender. Add curry powder, sugar, ginger, garlic and chile, cook 1 minute, stirring constantly.

Place onion mixture in a 5-quart electric slow cooker. Stir in chickpeas and the next 7 ingredients through broth. Cover and cook on HIGH for 6 hours or until vegetables are tender. Remove the kombu and add the kale and coconut milk; stir until the kale is tender and vibrant in color. Serve over couscous, quinoa or brown rice. Garnish with raisins and nuts.
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13:37 13:37

Beet and Pineapple Salad

By |2015-08-10T11:12:08+00:00July 17th, 2014|Categories: Blogs, Fruit, Gluten Free, Sides and Salads|Tags: , , |0 Comments

This recipe from, World Vegetarian Classics, by Celia Brooks Brown, Published 2005 by Pavillion Books, is a bright and flavorful dish good for any time of year.

The recipe suggests boiling the beets to cook them; I prefer to roast them in the oven to bring out their full sweetness. This is easily done by scrubbing the beats and trimming the leaves and roots down to no more than an inch. Place a beet in the center of a piece of aluminum foil, pour a small amount of olive oil over the beet to keep the foil from sticking, wrap and cook in a low oven (250) for 2-3 hours or until a skewer poked into a beet meets little resistance. Allow the beets to cool and slip off the skins and trim the ends for slicing. Roasted beets can be stored in the foil in the fridge for 3 to 4 days before using.

If using raw beet (and not roasting them), bring a saucepan of water to the boil. Scrub the beets and boil until tender, about 30-40 minutes. Drain, cool and slip off the stems, roots, and skins.

Beet and Pineapple Salad – – beet root (cooked), large fresh pineapple (I use canned in water when fresh is not available in my area), small onion (sliced into thin rings (purple onion works well here)), salt, sugar, white wine vinegar, Slice the cooked beet thinly. ; Cut the pineapple into 1 inch thick round slices, then cut the skin away. Cut the tender flesh away from the core and into bite sized pieces.; In a (preferably) ceramic or glass bowl, combine the beets, pineapple […]

13:15 13:15

Rubbed Kale or Chard and Spinach Salad

By |2015-08-10T11:12:08+00:00July 17th, 2014|Categories: Blogs, Sides and Salads, Vegetables|Tags: , , |0 Comments

This salad and its many potential variations is a perennial favorite amongst the practitioners at Pulse. This version utilizes some of the best of fall flavors to create a bright and colorful dish.Rubbed Kale or Chard and Spinach Salad – – kale or chard, spinach (washed and drained), green apple (sliced), olive oil, salt, dried cranberries or raisins, toasted walnuts or pecans, blue cheese (optional), apple cider vinegar, Wash and trim kale or chard in a sink of warm water. ; Gently rip, tear or cut the leaves into small pieces, removing any heavy stems.; Shake off excess water and then roll kale or chard in a clean towel to dry.; Place in a bowl with olive oil and salt. Gently massage or rub the oil and salt into the kale or chard until it begins to soften and break down and become limp—10-15 minutes.; Mix kale with the rest of ingredients and toss with vinegar to coat.; – Image courtesy of  Kittikun Atsawintarangkul and freedigitalphotos.net