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Cranberry-Orange Chutney

Cranberry-Orange Chutney
Prep Time
45 minutes prep + chill time
Number of Servings
Serves 12 (about 3 cups)
Ingredients
  • 3 cup whole cranberries
  • 1 cup honey or maple syrup
  • 1 medium-sized orange (preferably organic)
  • 1 tsp ground ginger
  • [q:1/4] tsp ground cardamom
  • [q:1/4] tsp ground cinnamon
  • [q:1/8] tsp ground cloves
Directions
  1. Pick over cranberries and remove any loose or attached stems or leaves. Rinse cranberries under running water in a colander.
  2. Combine cranberries, honey or maple syrup, and [q:1/8] cup of water in a medium pan set over medium heat. Bring mixture to a low boil. Reduce heat to low and simmer, covered, for 10 minutes.
  3. Uncover pan and simmer for 10 minutes more, stirring occasionally.
  4. Cut unpeeled orange into chunks. Add chunks to a food processor or blender and chop into a fine pulp.
  5. Add orange pulp, spices, and another [q:1/8] cup of water to cranberry mixture. Simmer for 20 minutes, uncovered, stirring often. Chill before serving.
Nutrition Info
90 Calories, 23 g Carbohydrates, 1 g Fiber, 3 mg Sodium, [nutrition:4] Manganese, [nutrition:1] Vitamin C

Honey-Roasted Parsnips, Sweet Potatoes, and Apples

Honey-Roasted Parsnips, Sweet Potatoes, and Apples
Prep Time
20 minutes
Number of Servings
6 servings
Ingredients
  • Canola oil cooking spray
  • [q:1 1/2] cups parsnips, peeled and cut into bite-size chunks
  • 1 large sweet potato, peeled and cut into bite-size chunks
  • 2 firm red apples, cored and cut into bite-size chunks
  • 1 Tbsp canola oil
  • 1 Tbsp honey
  • 2 Tbsp lite soy sauce
  • [q:1/4] tsp ground ginger
Directions
  1. Preheat oven to 400º. Spray a casserole dish with cooking spray and set aside. In a large mixing bowl, place the parsnips, sweet potatoes, and apples. Set aside.
  2. In a microwave-safe bowl, mix the oil and honey. Warm in a microwave for 10 seconds. Mix in the soy sauce and ginger.
  3. Pour the sauce over the vegetables and apples. Toss to coat well. Transfer to a casserole dish.
  4. Cover and bake until tender, about 1 hour.
Nutrition Info
112 calories, 2g fat, 23g carbohydrates, 1g protein, 4g fiber, 208mg sodium

Mexican Fruit Salad with Honey-Lime Dressing

Mexican Fruit Salad with Honey-Lime Dressing
Prep Time
15 minutes
Number of Servings
4
Ingredients
  • 1 cup chopped fresh mango, papaya, or cantaloupe
  • 1 cup fresh blueberries
  • 1 cup chopped fresh honeydew melon or kiwifruit
  • 1 cup fresh pineapple chunks
  • 1 cup seedless red or green grapes
  • 1 Tbsp fresh orange zest
  • [q:1/2] cup fresh orange juice
  • 1 Tbsp fresh lemon juice
  • [q:1/3] cup honey
  • [q:1/4] cup fresh lime juice
Directions
  1. Combine mango, blueberries, honeydew, pineapple, and grapes in a large bowl.
  2. Stir orange zest, orange juice, and lemon juice in a small bowl. Pour over fruit.
  3. Toss gently to blend. Cover and refrigerate until ready to serve.
  4. Right before serving, whisk honey and lime juice together in a small bowl. Pour over salad and toss to blend.
  5. Serve salad in glass dishes.
Nutrition Info
218 Calories, 0.5 g Total fat; 57 g Carbs; 2 g Protein; 4.5 g Fiber; 6 mg Sodium

Blackberry-Honey Frozen Yogurt Pops

Blackberry-Honey Frozen Yogurt Pops
Prep Time
15 minutes + Freeze time
Number of Servings
12
Ingredients
  • 3 cups whole-milk yogurt
  • 2 cups fresh blackberries, divided
  • [q:1/3] cup honey
  • 2 Tbsp finely chopped fresh basil (optional)
Directions
  1. Making the iced pops: Add yogurt, 1 cup of the blackberries, honey, and basil, if you are using it, to a blender. Blend until everything has turned purple and has a smooth texture.
  2. Filling the molds: Plop a whole blackberry into a frozen pop mold. Pour a bit of the yogurt mixture into the mold. Plop in another blackberry and more of the mixture. Repeat until mold is three-fourths full. Repeat with remaining molds.
  3. Freeze until treats are frozen through, about 1 hour.
Nutrition Info
76 Calories, 2.5 g Protein, 13 g Carbohydrates, 1 g Fiber, 2 g Total fat, 29 mg Sodium

Cantaloupe Lime Frozen Pops

Cantaloupe Lime Frozen Pops
Number of Servings
Serves 8
Ingredients
  • 4 cups cantaloupe, roughly chopped
  • Honey or agave, to taste (recommend 2 Tbsp)
  • 1 Tbsp lime juice
Directions
  1. Place all ingredients in blender.
  2. Blend until smooth.
  3. Pour into pop molds and freeze until hard.
Nutrition Info
Made with 2 Tbsp honey: 44 Calories, 1 g Protein, 0 mg Cholesterol, 11 g Carbohydrates, 11 g Total sugars (4 g Added sugars), 1 g Fiber, 0 g Total fat (0 g sat), 13 mg Sodium, [nutrition:3] Vitamin C, [nutrition:1] Vitamin A

Berry Tonic Oxymel

Berry Tonic Oxymel
Prep Time
5 minutes prep + 2 weeks brewing
Number of Servings
1 pint
Ingredients
  • 1 pint glass jar with a plastic lid
  • [q:1/4] cup frozen blueberries
  • 3 heaping Tbsp dried hawthorn berries
  • 3 heaping Tbsp dried black elderberries
  • 2 heaping Tbsp dried rosehips
  • 2 heaping Tbsp dried hibiscus flowers
  • Unpasteurized raw apple cider vinegar
  • Honey, preferably raw and local
Directions
  1. Loosely fill jar with "berries" according to approximate measurements given, or to taste.
  2. Fill halfway with vinegar, the rest of the way with honey. Cover, shake vigorously.
  3. Shake daily for two weeks, then strain through a fine mesh strainer or clean cloth, squeezing out as much as possible.
  4. Enjoy one teaspoon to one tablespoon one to two times daily just before meals.

Blueberry Yogurt Frozen Pops

Blueberry Yogurt Frozen Pops
Number of Servings
Makes 8 Pops (Serves 8)
Ingredients
  • [q:2 1/4] cup plain or flavored Greek yogurt (equivalent of one large container)
  • 1 cup fresh blueberries
  • honey or agave to sweeten to taste
Directions
  1. Pour all ingredients into blender and blend until smooth.
  2. Pour into pop molds and freeze until hard.
Nutrition Info
Made with 2 tablespoons honey: 97 Calories, 6 g Protein, 11 mg Cholesterol, 10 g Carbohydrates, 9 g Total sugars (4 g Added sugars), 1 g Fiber, 4 g Total fat (3 g sat), 38 mg Sodium, [nut:1] Calcium