Overwhelmed by zucchini or summer squash? Make some zucchini gummy candy! I saw a recipe online that made them with drink mix and sugar, and coated them with more drink mix – more sugar and artificial color and flavor than I prefer. So I decided to experiment with a simpler version using fruit juice concentrate. It worked out great!
Here’s a tasty cookie recipe that’s loaded with fiber and healthy fats, plus it uses no refined sugar. Best of all, it’s delicious! You just might be tempted to have these for breakfast instead of dessert, especially if you’re a granola lover.
I always hated tossing the leftover raspberry puree/pulp when I made raspberry jelly or a smooth raspberry sauce. The Berry Health Benefit Network states that “The oil from raspberry seeds is rich in Vitamin E and Omega-3 fatty acids”. Can’t let something like that end up in the compost! I save and freeze my raspberry pulp in 1/2 cup packages for this recipe. You could also substitute 1/2 cup crushed raspberries and add a bit more flour, or use freeze dried raspberries, or use raspberries that had been frozen, thawed and drained. The original recipe I adapted suggested sesame seeds or flax seeds, but I really like the “extra something” that raspberries add to the flavor. [Read more...]
Since I keep getting asked for this recipe on Facebook, I thought I ought to do a post about it. I’m pretty sure I got this coconut oil fudge recipe off the Tropical Traditions website – they have a TON of great coconut recipes there. It has no refined sugar (it’s sweetened with honey or maple syrup) and is loaded with healthy coconut oil. (Yes, coconut oil is good for you!) You can mix it up in just a few minutes – without turning on the stove – and it’s a great not-too-sweet treat to keep on hand in the fridge.
I enjoy trying new twists on old favorite recipes, and right now our local rhubarb is abundant, so when I found this naturally sweetened strawberry-rhubarb jam, I had to try it. This rhuberry spread recipe has only 4 ingredients and contains no added sugar or commercial pectin. It’s sweetened with apple juice concentrate and thickened with natural apple pectin and slow cooking. The result is a sweet-tart taste that let’s the strawberry and rhubarb flavors shine through. In addition to being used as a spread, I’m sure this would dehydrate to make a great fruit leather, too. I hope you’ll enjoy trying something new, too. [Read more...]
Do you have an abundance of fresh rhubarb, or maybe some leftover rhubarb in the freezer? Here’s a quick and easy way to use some up and get in some of those rhubarb health benefits. Yes – rhubarb is good for you! Read on.
This recipe is adapted from the book From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce. It’s one of my “go to” recipe books when fresh produce is in abundance, along with The Garden Fresh Vegetable Cookbook and Too Many Tomatoes. From Asparagus to Zucchini also gives storage and cooking tips, as well as background information on the produce. It was created by the Madison Area Community Supported Agriculture Coalition. [Read more...]