recipes

  • Cinnamon Chia Pumpkin Crisp

    Weekly Recipe: 
    NonWeekly

    1 cup gluten-free dry oats

    1/4 cup brown sugar

    1 cup gluten-free all purpose flour

    1/2 cup butter, melted

    10 large Granny Smith apples, thinly sliced

    1 (15-ounce) can of pumpkin

    1/4 cup freshly squeezed orange juice

    1/4 teaspoon fresh orange zest

    1/2 cup stevia sweetener

    1 1/2 teaspoon ground cinnamon

    1/4 teaspoon nutmeg

    2 tablespoons chia seeds

    Preheat oven to 375 degrees. Prepare 9x9 baking dish with nonstick baking spray. In large bowl, combine all ingredients: mix well to combine. Transfer mixture to prepared baking dish. Bake for 25 minutes or until golden brown. Remove from oven: Set aside to cool for ten minutes before serving. Serve warm. Recipe courtesy of Amie Valpone at thehealthyapple.com

  • Sweet Potato Pumpkin Harvest Muffins

    Weekly Recipe: 
    NonWeekly

    1 package Zema’s Sweet Potato Pumpkin Pancake and Waffle Mix

    1/4 teaspoon baking powder

    1/4 teaspoon xanthan gum

    3/4 cup coconut milk (or milk of choice)

    2 organic large eggs

    1/2 cup pure maple syrup (or agave nectar)

    1/3 cup coconut oil (or oil of choice)

    1 cup canned organic pumpkin puree

    1 tablespoon pure vanilla extract

    1/2 cup Calimyrna fig, chopped

    1/2 cup hazelnuts, chopped (toasted)

    1 1/2 cups fresh or frozen organic cranberries

    To toast hazelnuts, place them on cookie sheet and set in 400 degree oven for eight to ten minutes. Let cool. Turn oven down to 350 degrees. In bowl, combine mix, baking soda, and xanthan gum. Set aside. In another bowl, combine all wet ingredients, whisk well. Add dry mixture to wet mixture and mix well. Add in all chopped ingredients and mix well. Fill mini-muffin cups 2/3 of way. Bake for 15 to 17 minutes. Check with toothpick. Do not overbake. Cool on rack for ten minutes. Recipe and image provided by Zema’s Madhouse Foods

     

  • Talking Turkey

    The fragrant smell of roasting turkey is a welcome scent on Thanksgiving Day. But what to do with the rest of the bird when next-day turkey-and-gravy sandwiches have lost their appeal?

    Fast, fresh takes on Thanksgiving leftovers
    By Lisa Turner
  • In Season: Pumpkins

    Pumpkins, part of the Cucurbitaceae family, are a gourd-like squash with thick orange or yellow shells. They are planted in early July and are ripe in September or later. Pumpkins are loaded with beta-carotene, an antioxidant that helps with overall health in the body. Avoid pumpkins that have blemishes, soft spots, or a short stem.

  • In Season: Leeks

    Leeks are part of the Allium family, similar to onions and garlic, and are long cylinders of bundled leaf sheaths, otherwise known as the stem or stalk. Summer leeks are the most common variety, but the overwintering leeks tend to have a fuller and stronger flavor. Leeks are ready to eat once the stalk has reached one inch in diameter.

  • Raw-Food Smoothies

    Are you looking for a great way to start the day with energy, something light and easy to digest? Do you need more healthful options? Are you lactose intolerant or allergic to gluten? Are you too busy to make breakfast, or need a portable breakfast to take with you?

    A wholesome way to start your day
    By Jennifer Cornbleet
  • The Nutritional All-Star

    As we travel around the world looking for that next exotic superfood, we should take a moment and check our own local farmers’ market. The Center for Science in the Public Interest selected sweet potatoes (Ipomoea batatas) as their best food choice. They refer to sweet potatoes as a “nutritional all-star” and one of the best vegetables that you can eat.

    Sweet potatoes are packed with nutrition!
  • Crazy for Cranberry

    The cranberry bandwagon continues to grow as researchers learn more about the nutritional power within the tart, yet potent, fruit.

    Let this floating berry throw you a lifeline
  • Sweet and Savory Green Beans

    Weekly Recipe: 
    NonWeekly

    1 1/2 pounds green beans,

    trimmed and cut into 2-inch pieces

    1 1/2 cups water

    1/4 cup coconut oil

    3/4 teaspoon garlic salt

    1/4 teaspoon pepper

    1 1/2 teaspoons chopped fresh basil

    2 cups cherry tomato halves

    2 large carrots, julienne-cut

    Place beans and water in large saucepan. Cover, bring to boil. Set heat to low, simmer until tender, about 10 minutes. Drain off water, set aside. Melt coconut oil in skillet over medium heat. Stir in garlic salt, pepper, and basil. Add tomatoes and carrots. Stir gently just until soft. Pour tomato mixture over green beans, toss gently to blend. Makes 3 ½ cups.

  • Watermelon Raspberry Lemonade

    Weekly Recipe: 
    NonWeekly
    Makes 4 servings

    6 cups watermelon cubes (seeds removed)

    1/4 cup raspberries

    1 cup water

    Stevia extract

    1/2 cup lemon juice

    Place watermelon, raspberries, and water in electric blender. Cover and blend until smooth. Strain through fine mesh strainer into pitcher. Stir in Stevia to taste and lemon juice. Refrigerate until chilled, about one hour.

    Recipe provided by National Watermelon Promotion Board.