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Organic Strawberry Jam

Organic Strawberry Jam
Ingredients
  • 2 pounds fresh organic strawberries
  • 4 cup organic sugar
  • [q:1/4] cup organic lemon juice
Directions
  1. In a large mixing bowl, crush berries until you have 4 cups.
  2. In a saucepan, mix together the mashed strawberries, sugar, and lemon juice.
  3. Stir over low heat until sugar is dissolved.
  4. Increase heat to high, and bring the mixture to boil, stirring often.
  5. Cook for approximately 15 minutes - or until mixture reaches 220 degrees.
  6. Transfer to jars, leaving [q:1/4] to [q:1/2] inch headspace.
  7. Place lids and rims on jars
  8. Place in a water bath for 20 minutes.

Grain-Free Berry Granola

Grain-Free Berry Granola
Prep Time
30 minutes, plus 20 minutes cook time
Number of Servings
Serves 16

Serves 16

Serves 16
Ingredients
  • [q:1 1/2] cups hemp hearts
  • 1 cup hazelnuts, skin removed and ground into small pieces, the size of the hemp seeds
  • 1 cup unsweetened shredded coconut
  • 2 Tbsp chia seeds
  • 2 Tbsp flax seeds
  • [q:1/2] cup maple syrup
  • [q:1/4] cup melted coconut butter or other nut butter of your choice
  • [q:1/4] cup Natural Vitality Energy 28
  • 1 tsp pure vanilla extract
  • 2 cups dried or dehydrated raspberries and blueberries*
Directions
  1. Preheat oven to 300°F and lightly oil (with a dab of coconut oil or whatever you have on hand) a 13ʺ by 9ʺ baking dish.
  2. Add the hemp hearts, hazelnuts, coconut, chia seeds and flax seeds to a large glass bowl. Set aside.
  3. Combine the maple syrup, coconut butter and Energy28 in a medium-sized frying pan. Bring to a boil on medium heat. Do not stop whisking. Reduce heat to low, and whisk for 3 minutes.
  4. Pour syrup mixture into the bowl with the nuts and seeds. Mix with a spatula until everything is coated.
  5. Transfer mixture to the prepared baking dish. Press mixture firmly into the dish. You can even cover the top with parchment paper and press down with your hand. Make sure it’s very compact (this will make ultra-chunky granola!). Transfer the dish to the oven and bake for 25 to 30 minutes, until the sides begin to brown lightly.
  6. Remove from the oven and leave it to sit for 20 minutes. Then scoop out the pieces (roughly), allowing for large chunks to form. Lay the mixture out onto a large baking sheet and transfer back to the oven for 10 to 15 minutes. Watch that the mixture doesn’t burn.
  7. Remove from the oven and allow to cool completely; add dehydrated berries, then transfer to an airtight container. Can be stored on the counter for a couple of days or in the fridge for a couple of weeks.
Nutrition Info
With coconut butter and raspberries: 274 Calories, 10 g Protein, 0 mg Cholesterol, 15 g Carbohydrates, 7 g Total sugars (6 g Added sugars), 6 g Fiber, 20 g Total fat (4 g sat), 7 mg Sodium, [nut:5] Vitamin D, Vitamin E, Iron, [nutrition:4] Phosphorus, [nutrition:3] Magnesium, [nutrition:2] Vitamin A, [nutrition:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Zinc

Oatmeal with Apples, Walnuts, and Cinnamon

Oatmeal with Apples, Walnuts, and Cinnamon
Prep Time
10 minutes, plus 7-8 hours slow cooker time
Number of Servings
Serves 8
Ingredients
  • 8 cups water
  • 2 cups steel-cut oats*
  • 1 tsp cinnamon
  • [q:1/4] tsp salt
  • 1 cup chopped apple
  • [q:1/2] cup chopped walnuts
Directions
  1. Stir together water, oats, cinnamon, and salt in slow cooker crock. Cover and cook on LOW for 7 to 8 hours. 
  2. Before serving, top each bowl with some chopped apple and walnuts. 

Maple Nut Granola

Maple Nut Granola
Lynn Tryba



Reprinted with permission from Clean Food Revised Edition © 2012 by Terry Walters, Sterling Epicure, an imprint of Sterling Publishing Co., Inc. Photography by Gentl & Hyers.

10 minutes prep time  |  Makes 12 cups



You'll Need

  • 4 c rolled oats
  • 2 c crispy brown rice cereal
  • 11⁄2 c unsweetened coconut flakes
  • 1 c sliced almonds
  • 1 c chopped walnuts
  • 2 Tbsp ground cinnamon
  • 1⁄4 tsp ground cloves
  • 1⁄2 c virgin coconut oil, melted
  • 1⁄2 c maple syrup
  • 1 tsp almond extract

 

Directions

  1. Preheat oven to 250°.

     
  2. In a large bowl, mix together all dry ingredients. In a separate bowl, whisk together oil, syrup, and almond extract. Pour wet mixture over dry and stir to coat.

     
  3. Transfer mixture to two 9x12-inch glass casseroles and spread out evenly.

     
  4. Bake 60 minutes or until golden. Turn off oven but do not remove granola until completely cooled and set. Remove from oven and use spatula to release granola and break into chunks. Store in airtight container.

 

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Tags
granola
maple
breakfast
snacks / treats

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Breakfast Boost

Breakfast Boost
Prep Time
5 minutes
Number of Servings
Serves 1
Ingredients
  • [q:1/2] cup tahini
  • [q:1/2] cup plain goat yogurt
  • [q:1/2] cup rolled oats
  • 2 Tbsp honey
  • 4 small ice cubes or [q:1/2] cup water
Directions
  1. In a blender, combine tahini, yogurt, oats, honey, and ice.
  2. Blend until smooth.

Warm Potato and Salmon Breakfast Salad

Warm Potato and Salmon Breakfast Salad
Prep Time
30 minutes
Number of Servings
Serves 4
Ingredients
  • [q:1 1/2] lb potatoes, peeled and cut into [q:1/2] inch cubes (we used organic yukon golds)
  • 1 cup of prepared kidney beans (canned or cooked/cooled)
  • [q:1/2] cup corn kernels (frozen or fresh)
  • 3 Tbsp vegetable oil
  • [q:1/8] cup fresh dill, chopped
  • Zest of 1 lemon
  • Salt and fresh ground black pepper
  • 6 oz smoked salmon, coarsely chopped
  • Low-fat sour cream, optional
Directions
  1. Bring potatoes to a boil in a pot of water set over high heat. Reduce heat and simmer until potatoes are almost but not quite cooked . Drain potatoes and allow them to cool.
  2. Heat a nonstick frying pan over medium heat. Add oil. Fry potatoes until golden all over. Add corn, beans, dill, lemon zest, salt, and pepper to taste. Add salmon and cook until heated through.
  3. Serve with optional sour cream on the side.
Nutrition Info
211 Calories, 14 g Protein, 10 g Carbohydrates, 5 g Fiber, 14 g Total fat (2 g sat, 8 g mono, 2 g poly), 56 mg Sodium, Vitamin B3 (niacin), C, Iron, Potassium

Bran Muffin Hearts

Bran Muffin Hearts
Prep Time
10 minutes, plus 20 minutes cook time
Number of Servings
Serves 24+
Ingredients
  • 2 cups bran buds
  • 1 cup boiling water
  • [q:1 1/2] cups of sugar
  • [q:1/2] cups shortening
  • 2 eggs
  • [q:2 1/2] cups flour
  • [q:2 1/2] tsp baking soda
  • 2 cups buttermilk
  • 1 cup All Bran
Directions
  1. Pour boiling water over the bran buds and let them cool.
  2. Cream the sugar and the shortening. Add the eggs.
  3. Add the flour and baking soda alternately with the buttermilk.
  4. Add the cooled bran bud mix and the All Bran.
  5. Spoon the muffin batter into lined or greased muffin pans, or greased heart pans.
  6. Bake the muffins for 20 minutes at 375 degrees until they are lightly browned and a toothpick comes out clean.
  7. Serve them warm or at room temperature with crushed red raspberries or jam.

Strawberry Muffins

Strawberry Muffins
Ingredients
  • [q:1 1/2] cups chopped fresh strawberries
  • [q:1/2] cup white sugar
  • [q:1/4] cup white sugar
  • [q:1/4] cup butter, softened
  • 2 eggs
  • 1 tsp vanilla extract
  • [q:1 3/4] cups all-purpose flour
  • [q:1/2] tsp baking soda
  • [q:1/4] tsp salt
  • [q:1/4] tsp ground nutmeg
Directions
  1. Preheat oven to 425 degrees
  2. In a small bowl, combine the strawberries and [q:1/2] cup sugar. Set aside for 1 hour. Separate berries from liquid, reserving both.
  3. In a medium bowl, cream together the butter and [q:1/4] cup sugar until light and fluffy. Beat in the eggs one at a time. Stir in vanilla.
  4. Combine flour, baking soda, salt and nutmeg in medium bowl. Stir flour mixture into creamed mixture alternating with reserved berry juice.
  5. Gently stir in berries. Spoon batter into the prepared muffin cups.
  6. Bake for 18 to 20 minutes.

Wheat Germ Pancakes with Yogurt

Wheat Germ Pancakes with Yogurt
Prep Time
30 minutes
Number of Servings
Serves 4
Ingredients

Pancakes

  • 1 cup whole-wheat pastry flour
  • [q:1/2] cup wheat germ
  • [q:1/4] cup sugar
  • [q:1 1/4] tsp baking powder
  • [q:1/4] tsp baking soda
  • [q:1/4] tsp salt
  • [q:1 1/4] cups buttermilk
  • [q:1/4] cup canola oil
  • 2 large eggs, separated
  • Oil for pan
  • 2 cups sliced bananas, berries, or raisins

Sauce

  • 1 pt blueberries or other berries, washed and dried
  • [q:1/4] cup sugar
  • 1 Tbsp lemon juice
  • 2 cups low-fat vanilla yogurt
Directions
  1. Preheat oven to 200°. Combine dry ingredients in a large bowl. Mix buttermilk, oil, and egg yolks in a cup. Beat egg whites until stiff peaks form. Mix the yolk mixture into the dry ingredients just until moistened and then fold in the whites.
  2. Heat a nonstick (cast iron) skillet or griddle over medium heat until hot. Lightly oil it and then drop one-third cup portions of batter onto the pan, spreading a bit if thick. Drop in fruits and press them down with the edge of a spatula. Reduce heat to medium-low. Cook pancakes until bubbly. Flip them over and finish for a couple of minutes. Transfer to an oven-safe platter and hold in the oven until all the pancakes are done.
  3. For the sauce, mix the fruit, sugar, and lemon juice in a saucepan. Heat over medium heat, stirring constantly, until it comes to a boil. Remove from heat and add yogurt. Sauce will thicken as it stands. Serve pancakes topped with yogurt and berry sauce.
Nutrition Info
637 Calories, 20 g Protein, 102 g Carbohydrates, 9 g Fiber, 20 g Total fat (3 g sat, 10 g mono, 5 g poly), 426 mg Sodium, Biotin, Manganese, Vitamin B2 (riboflavin), Phosphorus, Selenium, Vitamin B1 (thiamine), Vitamin B3 (niacin), Vitamin B6, Vitamin B12, Pantothenic acid, Calcium, Copper, Magnesium, Zinc, Vitamin C, Vitamin E, Folate, Vitamin K, Iodine, Iron, Molybdenum, Potassium

Fig Compote

Fig Compote
Ingredients
  • [q:1/2] pound fresh figs
  • 3 Tbsp unsalted butter
  • 3 Tbsp dark brown sugar
  • 3 Tbsp honey
  • pinch of Kosher salt
Directions
  1. Preheat broiler. Cut the stems off each fig, slice the figs in quarters and set aside.
  2. Add the butter, brown sugar and honey to a cast-iron pan or medium broilerproof saute pan. Cook for about 1 minute over high heat, stirring frequently, until the syrup begins to bubble. Add the figs and stir to coat them with the syrup.
  3. Place the pan under the broiler to caramelize the figs. Protecting your hand with an oven mitt, swirl the pan a few times over the next five minutes to prevent the sugar and figs from burning. The figs are done when the syrup is thickened slightly and amber in color, and the edges of the figs are dark and glossy. Remove the pan from the broiler and serve.
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