Strawberry Shortcakes

Strawberry Shortcakes
with Maple Whipped Cream
Prep Time
90 minutes
Number of Servings
Serves 6
Ingredients
  • 30 oz strawberries, hulled and quartered (6 cup), divided
  • 6 Tbsp (2 oz) Sucanat, divided
  • 2 cups (10 oz) all-purpose flour
  • 1 Tbsp baking powder
  • [q:1/2] tsp salt
  • 8 Tbsp unsalted butter cut into [q:1/2]-inch pieces and chilled
  • 2 Tbsp melted unsalted butter
  • [q:1/2] cup sour cream
  • [q:1/4] cup whole milk
  • 1 large egg
  • 2 cups Maple Whipped Cream
Directions
  1. Using a potato masher, crush 2 cups of the strawberries in a large bowl until coarsely mashed and juicy. Fold in remaining 4 cups of strawberries and [q:1/4] cup of the Sucanat, cover, and let sit, stirring occasionally, for 30 minutes.
  2. Meanwhile, adjust oven rack to uppermiddle position, and heat oven to 375˚. Line a rimmed baking sheet with parchment paper. Grind the remaining 2 tablespoons of Sucanat in a spice grinder until fine and powdery, about 1 minute. Process ground Sucanat, flour, baking powder, and salt in a food processor until combined, about 5 seconds. Scatter the chilled butter pieces over top, and pulse until mixture resembles coarse meal, about 7 pulses. Transfer to a large bowl.
  3. Whisk sour cream, milk, and egg together in a bowl, and then stir into flour mixture with a rubber spatula until large clumps form. Using your hands, knead lightly until dough comes together and no dry flecks of flour remain.
  4. Using a [q:1/2]-cup dry measuring cup, scoop 6 dough rounds onto a baking sheet. Brush tops evenly with the melted butter. Bake until golden brown, 25 to 30 minutes, rotating sheet halfway through baking. Transfer to a wire rack and let cool on sheet for 10 minutes. (Baked and cooled biscuits can be stored at room temperature for up to 24 hours.)
  5. Split each biscuit in half, and place bottoms on individual serving plates. Spoon portion of fruit over each bottom, and then top with dollop of whipped cream. Cap with biscuit tops and serve immediately.
Nutrition Info
Made with granulated sugar, whole milk, and maple syrup for the whipped cream: 622 Calories, 8 g Protein, 135 mg Cholesterol, 62 g Carbohydrates, 25 g Total sugars (15 g Added sugars), 4 g Fiber, 39 g Total fat (24 g sat), 510 mg Sodium, [nut:5] Vitamin C, Phosphorus, [nut:4] Vitamin A, Folate, [nut:3] Vitamin B1 (thiamine), B2 (riboflavin), [nut:2] Calcium, [nut:1] Vitamin B3 (niacin), B6, B12, E, Iron

Strawberry Bruschetta

Strawberry Bruschetta
with Honey Goat Cheese
Prep Time
20 minutes
Number of Servings
Makes 24
Ingredients
  • 1 baguette
  • [q:1/4] cup olive oil
  • 10.5 ounces goat cheese, softened to room temperature
  • 2 tablespoons honey
  • 1 teaspoon Simply Organic Pure Madagascar Vanilla Extract
  • 1 pound strawberries (cleaned and destemmed if using fresh), finely diced
  • [q:1/4] cup fresh mint, finely chopped
  • 2 tablespoons bottled balsamic glaze
  • Salt and pepper, to taste
Directions
  1. Preheat oven to 400 degrees.
  2. Slice baguette into 24 slices and brush both sides of each slice with olive oil. Place on a large baking sheet and bake for 10 to 12 minutes, until golden brown.
  3. In a small mixing bowl, using a stand or hand-held electric mixer, beat together goat cheese, honey and vanilla extract until smooth and creamy.
  4. In a separate bowl, stir together strawberries and mint.
  5. Spread 1 to 2 tablespoons goat cheese mixture onto each slice of bread, then top with strawberry mixture. Drizzle with balsamic glaze and season with salt and pepper to taste.
Nutrition Info
2 bruschetta: 200 Calories, 8 g Protein, 11 mg Cholesterol, 20 g Carbohydrates, 6 g Total sugars (3 g Added sugars), 2 g Fiber, 11 g Total fat (4 g sat), 266 mg Sodium, [nut:2] Vitamin C, [nut:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Folate, Iron, Phosphorus

Spinach and Strawberry Salad

Spinach and Strawberry Salad
with Feta Cheese and Poppy Seed Dressing
Prep Time
15 minutes
Number of Servings
4 servings
Ingredients

Salad

  • 4 cup baby spinach
  • 2 cup sliced strawberries
  • [q:1/2] cup crumbled feta cheese
  • Poppy Seed Dressing
Directions
  1. Gently toss spinach, strawberries, and feta in a large bowl.
  2. Prepare the Poppy Seed Dressing.
  3. Divide salad between four plates. Serve dressing on side.
Nutrition Info
166 Calories, 4 g Protein, 13 g Carbohydrates, 10 g Total sugars (4 g Added sugars), 2 g Fiber, 12 g Total fat (4 g sat), 330 mg Sodium, [nutrition:5] Vitamin C, [nutrition:4] Vitamin K, [nutrition:1] Vitamin B2 (riboflavin), Vitamin B6, Vitamin B12, Vitamin E, Calcium, Folate, Phosphorus

Strawberry-Almond Overnight Refrigerator Oats

Strawberry-Almond Overnight Refrigerator Oats
Prep Time
20 minutes
Number of Servings
1
Ingredients
  • [q:1/2] cup of your favorite milk
  • [q:1/2] cup rolled oats (not instant)
  • [q:1/2] cup sliced fresh strawberries
  • 1 Tbsp strawberry jam
  • [q:1/2] tsp vanilla extract
  • 1 Tbsp sliced almonds
Directions
  1. Mix all ingredients together in a glass mason jar or a glass dish.
  2. Cover jar or dish with a lid, place in the fridge, and let sit overnight.
  3. The next morning before serving, stir and enjoy.
Nutrition Info
Made with low-fat milk: 338 Calories, 12 g Protein, 55 g Carbohydrates, 21 g Total sugars (10 g Added sugars), 7 g Fiber, 9 g Total fat (2 g sat), 62 mg Sodium, [nutrition:5] Vitamin C, Phosphorus, [nutrition:3] Vitamin B2 (riboflavin), Magnesium,[nutrition:2] Vitamin B1 (thiamine), B12, Calcium, [nutrition:1] Vitamin B6, D, E, Folate, Iron, Potassium

Black Sesame Flan

Black Sesame Flan
A Healthy Twist on a Traditional Dessert
Prep Time
2 hours, plus 15 minutes cook time
Number of Servings
Serves 2
Ingredients
Directions
  1. Place the water and agar flakes in a small saucepan and bring to a boil, Reduce heat to medium and simmer while stirring constantly until agar dissolves.
  2. Place kuzu in a measuring cup, add 1 Tbsp cold water and dissolve. Add Edensoy, 1 Tbsp maple syrup, and sesame butter. Mix thoroughly and add to the saucepan with the agar.
  3. Stir constantly until liquid thickens. Stir in the vanilla. Place 1 teaspoon maple syrup in each of two ramekins. Pour the liquid equally into each. Let sit on the counter for 1 hour to cool. Then place in the refrigerator for 1 hour.
Nutrition Info
165 calories, 6 g fat (32% calories from fat), 5 g protein, 23 g carbohydrate, 2 g fiber, 0 mg cholesterol, 44 mg sodium

Apple Cherry Melon Berry Kanten

Apple Cherry Melon Berry Kanten
Prep Time
[q:1 1/2] hours, plus 5 minutes cook time
Number of Servings
4
Ingredients
Directions
  1. Place juices, sea salt and agar flakes in a pot. Bring to a boil. Stir occasionally to dissolve the flakes. When it comes to a boil, reduce the flame to low and simmer 3 to 4 minutes.
  2. Place the sliced fruit and berries in a serving dish. Pour the hot juice over it. Set aside on the counter or a cool place until gelled, about 1 to [q:1 1/2] hours.
  3. Slice into squares or spoon out and serve.
Nutrition Info
94 calories, 0 g fat (3% calories from fat), 0 g protein, 24 g carbohydrate, 2 g fiber, 0 mg cholesterol, 46 mg sodium

White Chocolate Strawberry Almond Granola Bark

White Chocolate Strawberry Almond Granola Bark
Deep and sweet flavor with a satisfying crunch.
Number of Servings
Serves 8
Ingredients
  • 2 cups Ezekiel 4:9 Sprouted Whole Grain Cereal
  • 1 cup freeze-dried strawberries
  • 2 cups dairy-free white chocolate
  • [q:1/2] cup unsweetened coconut flakes
  • [q:1/2] cup sliced almonds
  • 1 tsp vanilla extract
  • [q:1/3] tsp almond extract
  • [q:1/2] cup honey or maple syrup
  • [q:1/3] tsp coconut oil
Directions
  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Add the cereal to a large bowl. Mix in the coconut flakes, sliced almonds, vanilla extract, almond extract, honey, and coconut oil until combined.
  3. Spread out onto a baking sheet lined with parchment paper. Bake for 25 minutes. Let cool completely and set aside.
  4. Melt the white chocolate using a double boiler or the microwave.
  5. Using a new baking sheet lined with parchment paper, pour over the melted white chocolate and spread out evenly.
  6. Immediately sprinkle over granola and the strawberries before it begins to set.
  7. Let set in the freezer for minimum of 10 minutes.
  8. Break into pieces to serve, and enjoy!
Nutrition Info
Made with honey: 603 Calories, 11 g Protein, 9 mg Cholesterol, 94 g Carbohydrates, 48 g Total sugars (43 g Added sugars), 10 g Fiber, 23 g Total fat (13 g sat), 252 mg Sodium, [nut:5] Vitamin B1 (thiamine), [nut:4] Iron, [nut:2] Vitamin B3 (niacin), [nut:1] Vitamin B2 (riboflavin), Vitamin B12, Vitamin C, Vitamin E, Calcium, Phosphorus, Potassium

Strawberry Applesauce Pancakes

Strawberry Applesauce Pancakes
Prep Time
15 minutes
Number of Servings
Serves 4
Ingredients
Directions
  1. Mix dry ingredients together in bowl and set aside.
  2. Combine Edensoy, vinegar, and olive oil in a separate bowl and allow to sit for 10 minutes to create a soy buttermilk.
  3. Add water and whisk wet ingredients in with dry. Fold in apple sauce.
  4. Oil pancake griddle or cast iron skillet and ladle [q:1/3] to [q:1/2] cup batter for each pancake. Cook until golden on bottom, flip over, and cook until batter is no longer wet.
  5. Serve with pure maple syrup, sliced fresh strawberries, or Eden Apple Strawberry Sauce.
Nutrition Info
215 calories, 5g fat (20% calories from fat), 6 g protein, 39 g carbohydrate, 3 g fiber, 0 mg cholesterol, 399 mg sodium

Polenta Budino with Strawberry-Rhubarb Compote

Polenta Budino with Strawberry-Rhubarb Compote
Number of Servings
Serves 6
Ingredients

  • Budino

    • 3 cups whole milk
    • 1 cup quick-cooking polenta
    • 6 tbsp granulated sugar
    • [q:1/2] cup light brown sugar
    • [q:1/4] cup honey
    • 2 tbsp salted butter
    • Zest of 1 lemon
    • [q:1/2] cup heavy cream
    • 2 large egg yolks

  • Compote

    • 1 lb frozen rhubarb
    • 1 lb frozen strawberries
    • [q:1/4] cup granulated sugar
    • 2 tbsp honey
    • Juice of 1 lemon
    • Ice cream, for serving
Directions

  1. Prepare the Budino

    1. In a medium saucepan, bring the milk to a boil. Lower the heat and slowly whisk in the polenta. Cook, whisking constantly, until thick and smooth, about 5 minutes. Whisk in the granulated and brown sugars and honey until well combined. Remove from the heat and add the butter and lemon zest.
    2. In a small bowl, whisk together the cream and egg yolks until well combined. Add the mixture to the polenta and whisk vigorously until well combined. 
    3. Transfer the polenta to a casserole or shallow dish and cover with plastic wrap, laying the plastic wrap directly over the polenta. Set aside to cool.

  2. Prepare the Compote

    1. In a large saucepan, combine the rhubarb, strawberries, granulated sugar, honey and lemon juice. Mix well, cover and place over medium heat. Let it cook for 5 minutes to thaw and juice the frozen fruit.
    2. Uncover the fruit and stir, then increase the heat to a simmer. Cook, uncovered, for 15 minutes, or until the mixture begins to thicken. Remove from the heat and set the compote aside to cool.
    3. To serve, stir the polenta to loosen it, then serve with the compote and ice cream.
Nutrition Info
With [q:1/3] cup vanilla ice cream: 613 Calories, 10 g Protein, 113 mg Cholesterol, 98 g Carbohydrates, 71 g Total sugars (59 g Added sugars), 5 g Fiber, 22 g Total fat (13 g sat), 136 mg Sodium, [nut:5] Vitamin C, [nut:3] Vitamin B2 (riboflavin), Vitamin B12, Calcium, Phosphorus, [nut:2] Vitamin A, Vitamin K, [nut:1] Vitamin B1 (thiamine), Vitamin B6, Vitamin D, Folate, Magnesium, Potassium, Zinc

Strawberry-Almond Amaranth Porridge

Strawberry-Almond Amaranth Porridge
Prep Time
30 minutes
Number of Servings
Serves 4
Ingredients
  • 2 cups almond milk
  • 1 cup amaranth
  • [q:1/2] tsp vanilla extract
  • [q:1 1/2] cups sliced strawberries
  • [q:1/2] cup sliced almonds
Directions
  1. Bring almond milk and amaranth to a boil in a medium pot. Reduce heat to medium, cover, and cook for 15 to 20 minutes, stirring occasionally, or until liquid is absorbed.
  2. Stir in vanilla extract.
  3. Top each serving with strawberries and almonds before serving.
Nutrition Info
322 Calories, 11 g Protein, 42 g Carbohydrates, 7 g Fiber, 14 g Total fat (2 g sat), 88 mg Sodium, [nutrition:5] Vitamin E, Phosphorus, [nutrition:4] Vitamin C, Magnesium, [nutrition:3] Calcium, [nutrition:2] Vitamin B2 (riboflavin), B6, Iron, [nutrition:1] Vitamin B1 (thiamine), Folate, Potassium, Zinc
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