Food Recipes

Ingredients:

• ½ cup blanched Almonds • 2 cup Milk • ¼ tsp Cardamom Seeds (crushed) • 3 tbsp Honey • Sugar (to taste)

How to make Almond Honey Milk:

• Soak almonds in water for around 3-4 hours. • Peel and grind them into a paste. • Pour milk in a pan and Bring to a boil. • Stir in almond paste, sugar, honey, and cardamoms. • Pour into serving glasses and serve hot.

Ingredients:

• ½ cup Sugar • 2 Eggs • ½ tsp Baking Powder • ¾ cup Banana Puree • ½ cup sliced Almonds • 250 g raw whole Almonds (toasted) • 2 tbsp Lemon Juice • Icing Sugar (to garnish) • 2 tsp Vanilla Extract

How to make Almond Banana Cake:

• Preheat oven to 300 degrees F. • Butter a heart-shaped flan tin and place a baking sheet on it. • Grind whole almonds in a grinder, until finely powdered. • Beat eggs with sugar until pale and fluffy. • Add almond powder, banana puree, vanilla extract, and lemon juice. Mix until uniformly combined. • Pour the mixture into the prepared tin and sprinkle with sliced almonds. • Bake until golden brown and a toothpick inserted in the center comes out clean, for around 45 minutes. • Cool and sprinkle with icing sugar. • Serve thereafter.

Elevate hot buttered toast to new heights with this sweet spread of apple butter. Made with sweet apple cider, cooking apples and brown sugar, it's a quick and delicious breakfast treat.

Ingredients

Cooking Instructions

1. In a 5 quart saucepan, bring apple cider and apples to a boil. Reduce heat. Cover and, stirring often, simmer 10 minutes, or until the apples are very tender.
2. Sieve the mixture through a strainer or food mill, then return to simmer in the saucepan.
3. Stir sugar and brown sugar into the mixture. Simmer uncovered 2 hours, stirring often, until the mixture reaches a spreadable consistency.
4. Transfer to sterile containers and refrigerate or freeze until serving.

Ingredients:

• 1 small Onion • 1/4 cup Celery (chopped) • 2 tbsp Butter or Margarine • 2 tbsp All-purpose Flour • 1 tsp Chicken Bouillon Granules • 1/2 tsp Dill Weed • 1/4 tsp Curry Powder • Dash of Cayenne Pepper • 2 cups Chicken Broth • 12 ounce Evaporated Milk • 3 cups Acorn Squash (mashed and cooked) • Salt and Pepper to taste • 5 Bacon Strips (cooked and crumbled)

How to make Acorn Squash Soup:

• Sauté the onion and celery in butter in a saucepan. • Add the flour, bouillon, dill, curry and cayenne pepper and stir thoroughly until well blended. • Then add the broth and milk slowly. • Bring to a boil and then cook for 2 minutes while stirring. • Now add the squash, salt and pepper and heat. • Process the soup until smooth in a blender. • Pour into a bowl and garnish with bacon.

Living in the cooler Pacific Northwest, summertime is the only time of year that I crave ice cream.  But, when I have a craving, it hits hard.
Luckily there are a variety of wonderful local ice cream shops that feature vegan ice cream, but I still find these versions to be a bit too heavy and sugary.  So I decided it was time to create my own “lighter” option that still tasted just as decadent and sweet as any other.  And, you don’t even need an ice cream maker to enjoy this one!
For my ice cream, I used frozen bananas with a little coconut milk for the base.  You can use either coconut milk beverage or canned coconut milk, but if you want a creamier version opt for the full-fat canned coconut milk.  This ice cream can be made using a standard food processor and you won’t need any other special equipment.  The bananas add a wonderful sweetness so I didn’t add any extra sweeteners in mine, but you can easily add some agave nectar, maple syrup, or another sweetener of your choice if desired.
Lavender Coconut Ice Cream
Serves 2
Ingredients:
1 cup coconut milk beverage or canned coconut milk
1 – 2 tablespoons edible lavender flowers (depending on how strong you want the flavor)
2 bananas, peeled, chopped & frozen
natural sweetener to taste, if desired
Directions:
Add coconut milk and lavender to a small saucepan and bring to a boil.  Remove from heat and stir thoroughly.  Let steep, covered, for 20 – 25 minutes.
Strain mixture, reserving milk and discarding lavender. Pour into a freezer-safe container and freeze for several hours or overnight.
Once frozen, break apart the frozen coconut milk into chunks and add to a food processor.  Add the chopped banana.  Process until the mixture is smooth and creamy, adding additional sweeteners if desired.  This will create a creamy “soft serve.”  If you want harder “ice cream,” put the mixture into the freezer for 15 – 20 minutes to harden, then scoop and serve.

This summer salad recipe is the perfect side dish, or even main course. It can be enjoyed warm or cold, which makes it perfect for picnics and parties. Most recently, I packed this dish up, carried it in my bicycle’s basket, and enjoyed it at the beach. Much tastier, and healthier than fast food!
Use whatever veggies you have on hand- just steam them until tender, and toss them in! The quinoa is full of protein, and will keep you energized as you bike, swim, and take part in all of summer’s activities!
Creamy Balsamic Dressing Ingredients:

• 1 shallot
• 2 cloves garlic
• 1/2 cup chopped red bell pepper
• 1 tbsp lemon juice
• 1 tbsp dijon mustard
• 1 tbsp maple syrup
• 1/2 cup balsamic vinegar
• 3/4 cup olive oil
• 2 sprigs fresh rosemary (approx. 1 1/2 tbsp)
• 1/2 tsp sea salt
• pinch of pepper

Preparation:

1. Blend all ingredients in a high speed blender until smooth and creamy.
2. There will be extra dressing- use on salads, or steamed veggies, etc.

Quinoa Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 cup cherry tomatoes, halved
• 1/2 cup asparagus, chopped,
• 1/2 cup sliced carrots
• 1 head broccoli, chopped

Preparation:

1. In a saucepan, bring quinoa and water to a boil. Reduce heat to low, and simmer for 15 minutes. Remove from heat, and fluff with a fork.
2. While quinoa is cooking, steam asparagus, carrots, and broccoli until tender.
3. Combine quinoa, and vegetables and toss with 1/2 cup dressing. Enjoy warm or cold.