Mama's Kitchen: Applesauce with Blueberries + Ginger
We recently canned 40 quarts of applesauce with apples from a friend's tree. They have three very old Transparent Apple trees: an early-ripening, saucing, green apple with transparent skins. After making 40 jars worth, I wanted to experiment with the rest, and it turned out delicious. So with the remaining large pot of plain apple sauce, add a heaping pint of blueberries, about 3 cups of wildflower honey, and a 2-3 inch piece of ginger, grated finely. Heat slowly, stir often, until the blueberries turn the sauce pink. Enjoy with every meal! :)
Bonus Recipe: Raw Breakfast Berries
Most mornings this is what we eat. Into a bowl a sessonal fruit medley with nuts and seeds. For example: Today it's peaches, plums, and strawberries cut into bite-sized pieces, as well as blackberries and raisins. Then, we topped with hemp seeds, pumpkin seeds, and buckwheat groats. Added some homemade nut milk, and voila!
Place the following ingredients in a pint-sized jar. Cover, shake well and toss with salad.
1/2 cup extra-virgin olive oil
1/3 cup veganaise
1 heaping tablespoon mustard
1-2 heaping tablespoons relish
a pinch of sea salt+pepper
a few dashes of hot sauce
-onions, garlic, chives, and fresh clams/seafood sauted in olive oil. Cook noodles seperately, drain :)
Chop up fresh greens, more garlic, onions, add to cooked noodles w/ sauted veggies. Add wine, more oil, vinegar and salt. Serve hot- don't over cook fresh greens.
1/2 cup almond flour
1/4 tsp. sea salt
1/4 tsp. bake soda
1 tbsp. coconut oil, melted
1/4 cup raw honey
2 tsp. vanilla extract
1/2 c. shredded coconut
1/2 c. pumpkin seeds
1/2 c. sunflower seeds
1/2 c. slivered almonds
1/4 c. raisins or currants
A friend shared this recipe with us, it tastes really good by themselves, but try breaking them up for cereal and mixing in fruit that's in season.
1.) Preheat oven to 350 degrees and grease a 8x8 baking dish with coconut oil
2.) In a small bowl, mix almond flour, sea salt, baking soda, and set aside.
3.) In a large bowl, mix coconut oil, honey, and vanilla ext. Mix in shredded coconut, pumpkin seeds, sunflower seeds, almonds, and raisins or currants.
4.) Stir dry ingredientsinto wet ingredients, and press mixture into greased pan.
5.)Bake 20-25 min. let cool 5 min.
TIME: 50 minutes
-1 head cauliflower
-2 eggs, beaten
-1 1/2 cups grated mozz cheese
-1/2 tsp. sea salt
-1 tsp. garlic, minced
-1/2 tsp. black pepper
-1 tsp. oregano, dried
-1 tsp. basil, dried
1.) Break cauliflower into florets and steam until tender. Cool.
2.) Place cauliflower into a cheesecloth & firmly squeeze to remove all the extra water.
3.) Place florets into food processor & pulse until "rice" consistency.
Or chop very well.
4.) Beat eggs, add "rice" and all other ingredients.
5.) Mix really well by hand. Then, line a baking sheet with parchment paper, oil paper lightly.
6.) Spread dough firmly into a rectangle, 1/4 inch thick.
7.)Bake 400 degrees, 35 minutes. Flip over and bake another 15 minutes. Cut into strips, serve w/ soup or marinara dipping sauce.