Showing posts with label Fruit. Show all posts

Photo Credit: Food Renegade


'Even though we are in the midst of winter and rich comfort foods surround us – sometimes a bit of freshness can liven up the gray, snowy skies! A taste of summer can truly make any season brighter. That is why I present to you my Any Fruit Crumble. This recipe is so versatile, you can use any fruit or berry you like (for example, I used peaches in one and blueberries in another).
The sweet brightness of the fruit and the rich, decadence of the crumble makes this the perfect dessert – plus it’s grain-free! If so desired, pair it with your favorite ice cream – even in the deep freeze of winter.'

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Important Editor's Note: There is a delicious Black Sapote pudding recipe included in this article, however do not use agave (not really healthy research) -instead use honey or genuine maple syrup. Also use organic, raw milk and or cream if possible or at least use organic. pastured cream/milk.


'Once you open a ripe black sapote (Diospyris dignia) you can see why it is called “chocolate pudding fruit.” The deep rich brown smooth pulp with its spoon-like consistency looks exactly like chocolate pudding.

I am often asked, “What does it taste like?” I want to reply that it tastes exactly what it tastes like but this does not help the unwary. So, for those of you who must know what something tastes like before you venture into unknown territory, it has a sweet and mild flavor and with a little imagination you can actually taste chocolate as well as hints of coffee.'

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Photo Credit:www.blogher.com

'Potent, pucker-inducing, and pretty, cranberries have been around the holiday table for about 400 years. Native Americans used crushed cranberries to preserve pemmican, a dried meat mixture that, thanks to the benzoic acid in the little red berries, stayed well preserved and palatable over the winter. Pilgrims served cranberries at the first Thanksgiving dinner, starting one of many traditions that we still practice today. You may have tried cranberry juice and sauce, or snacked on the dried fruits. But after you learn how powerful these tart berries are, you may want to eat them all year long.'

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'Overnight soaked oatmeal is one of our favorite breakfasts. It’s inexpensive, my kids can put it together the afternoon before, and it requires no effort in the morning. We soak the oats for a few hours so the anti-nutrients found in them are broken down and the oats are more digestible. Butter or coconut oil is added to give some slow-to-digest fats to the oatmeal, this keeps everyone full all the way until lunch.

Recipe serves 4-6'

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