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Recipes
Lemon Yogurt Cake with Ginger-Thyme Syrup
By sandycon
re-heat oven to 350°F Grease and flour a large (9 x 5 x 3") loaf pan
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter, room temperature
- 1 1/2 cups white sugar
- 4 eggs
- 1/2 cup lemon juice
- 2 tablespoons lemon zest
- 1 cup plain, whole milk yogurt
- Ginger-Thyme Syrup.
- 1 cup sugar
- 1/2 cup water
- 2 " piece of fresh, peeled ginger, sliced into coins
- 3 large sprigs of thyme
Simple Ginger Carrot Soup
By sandycon
Instructions Place a saucepan over medium heat, add in your coconut oil, garlic and onion
- 2-3 cups chopped carrots (I used baby carrots)
- 2 cups vegetable broth
- 1 (14oz) can of coconut milk
- 1/2 yellow onion, finely diced
- 3 tablespoons fresh ginger, minced (the more, the better)
- 2 garlic cloves, minced
- 2 tablespoons coconut oil
- salt and pepper, to taste
Chai Rice Pudding
By sandycon
1 In a saucepan over high heat, bring the 1/4 cup (60ml) of maple syrup and the water to a boil (this should take...
- 1/4 cup (60ml) plus 3 tablespoons pure maple syrup, plus more to taste
- 2 tablespoons water
- 2 apples, peeled, cored, and cubed
- 1 cup (240ml) canned coconut milk (shake, then pour)
- 2 teaspoons natural vanilla extract
- 1/2 teaspoon minced ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- Pinch of ground cloves
- Pinch of natural salt
- 3 cups (450g) cooked short-grain brown rice (soft but not mushy)
- 1/4 cup (45g) raisins
- 1 cup (240ml) unsweetened almond milk (strained if homemade)
- 1/3 cup (40g) chopped raw pistachios
Oreo Truffles
By sandycon
These are so easy to make and so easy to eat! Cookies and Cream in truffle form
- 1 lb Oreo cookies (3 sleeves)
- 8 ounces cream cheese, room temperature
- 1/2 teaspoon vanilla extract (using different extracts allows for subtle flavour changes...I've used mint extract, upped to 1 tsp) (optional)
- 1 lb milk chocolate
- 1/2 lb white chocolate
Berry Delicious Smoothie
By sandycon
Place all ingredients into the Vitamix container in the order listed and secure lid
- 1/3 cup (70 ml) water
- 1 cup (150 g) red grapes
- 1 cup (150 g) frozen pineapple
- 1 (118 g) ripe banana, peeled
- 1 cup (150 g) strawberries, fresh or frozen
- 1/3 cup (50 g) blueberries, fresh or frozen
- 1/3 cup (30 g) cranberries, fresh or frozen
- 1/2 cup (120 ml) ice cubes
Easy Black Bean Soup
By sandycon
This soup is a favorite pantry meal for my family
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 1 tablespoon ground cumin
- 2 -3 cloves garlic
- 2 (14 1/2 ounce) cans black beans
- 2 cups chicken broth or 2 cups vegetable broth
- salt and pepper
- 1 small red onion, chopped fine
- 1/4 cup cilantro, coarsely chopped or finely chopped (whatever you prefer)
Strawberry Basil Margaritas
By sandycon
Empty the limeade concentrate into a pitcher
- Strawberry Basil Margaritas makes 1 pitcher, or about 8 servings
- 1 can (12 ounces) frozen limeade concentrate
- 10 strawberries (or 12 if you're using smaller ones from the farmer's market or your backyard.)
- 8 basil leaves
- 2 to 2 1/2 cups tequila (gold or silver)
Pumpkin Cranberry Muffins
By sandycon
Directions: Preheat oven to 350 degrees
- 6 eggs, beaten
- 1/4 cup pumpkin puree
- 1/2 cup melted coconut oil
- 1 tsp. vanilla
- 1/4 cup maple syrup
- 1/2 cup coconut flour
- 1/2 tsp. salt
- 1/4 tsp. baking soda
- 1 tbsp. pumpkin pie spice
- 1/2 cup fresh cranberries
Chia-Seed Pudding
By sandycon
In a 1-quart jar, combine the almond milk with the agave nectar
- 2 1/2 cups almond milk
- 3 tablespoons agave nectar
- 1/2 cup chia seeds (3 ounces)
- 1/2 teaspoon finely grated lemon zest
Apple-Onion Soup
By sandycon
Bill Scepansky, Southern Living OCTOBER 2013
- 2 tablespoons butter
- 2 medium-size sweet onions, thinly sliced
- 1 garlic clove
- 1 bay leaf
- 2 medium-size Gala or Honeycrisp apples, peeled and cut into 1/4-inch-thick slices
- 6 cups organic chicken broth
- 1/2 cup apple cider
- 1 medium-size russet potato, peeled and cut into 1/4-inch-thick slices
- 1/2 cup heavy cream
- 1 tablespoon fresh lemon juice
- 1 1/2 to 2 tsp. kosher salt
- 1 teaspoon freshly ground black pepper
- Cheese Puff Pastries