Mango Sorbet

We're moving soon back to the states so it's time to clean out the fridge!  I've had a bag of frozen mango chunks for a while now and decided to make a mango sorbet.  It was as simple as blending the frozen mango with the juice on 1/2 a lemon, pinch of sea salt and enough water to make it the consistency of sorbet.  I have trouble finding frozen mango that is as sweet as fresh mango so you may have to add a little sweetener to taste.

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Rendering Goose Fat, Fried Cornish Hens & Carrots

Our grocery store sometimes surprises us by having quality products.  One random day I found a goose!  It was a bit pricey, but I was going to get all my money's worth by rendering all it's precious fat.  

I stripped the bird of all the fat I could find and threw it in the crock pot for a couple of hours.  This was our bounty:

We used this and some duck fat to fry up a cornish hen and some carrots.  The hen was awesome and the fried carrots are addictive.  Better than any potato chip I've ever had.  Sweet, crispy, and full of flavor.

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Peach, Banana, and Pumpkin Butters

Since the success of the Apple-Pear Butter, I've been making lots of different variations, hoping to come up with something just as good. 

The first was peach butter.  I used about 4 bags of frozen peaches that I had in the freezer.  This time I tried the crock pot and had it cooking for about 12 hours.  It never developed the "stickyness" that the hubby liked in the Apple-Pear Butter.  I had to add some honey and cinnamon to this.

With14 bananas in the freezer, banana butter seemed like something to try.  This time I wanted a raw recipe so I looked to Nourishing Traditions and adapted the Apricot Butter recipe.  I dehydrated the bananas and ate about 5 of them after a few hours (it was really good!). 

After about 10 hours drying, I blended the banana roll-up with a little water, whey, and salt and let it sit out for 2 days before moving to the fridge.  It was really good.  Super sweet, though.

The last butter I tried (for now) was pumpkin butter.  I love pumpkin butter!  But this one was specifically for the hubby.  I had about 5 cans of pumpkin puree that I threw into the crock pot (with cinnamon) and cooked for about 16 hours.  I thought that I would have to add honey but he had no problem eating it as is with yogurt.  I had so much pumpkin butter that I decided to try a few recipes out with it.

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Guyana Black Cake Part 1

A few months ago I had a craving for Guyana Black Cake.  I'd never really liked the taste of it but something was calling me.  Every few months or so I get strange cravings for the weirdest Guyanese dishes and call my mom up asking for the recipe.  Since I had cut grains out of my diet, using flour was out of the question.  Nuts might work I told myself.  And they did.  Three months later, I created a recipe for grain-free Guyana Black Cake.  It doesn't look like the typical Black Cake, but it did the trick.  Enough so that I ate 1/4 of the pan within 15 minutes of it coming out of the oven.

To start the process, back in August I got the fruits marinating.  The longer the better.  Some people have them marinating for a whole year!  I wanted the cake for the holiday season so I had to start them right away.  I used equal amounts of figs, dates, raisins, and prunes.  Most recipes call for lots of prunes to darken the cake and give it the characteristic black color, but that didn't matter so much to me.

Today I took a portion of the fruit puree out and it was potent!  Still sweet so I decided not to put any sweetener in the cake.  In the end, the fruit was enough to sweeten it.  The brandy flavor was ever-present so I had the feeling of eating a real rum-soaked black cake.  All in all, I think it came out well.  The hubby liked it, but I think he'd much prefer it slathered with icing.  I used almond butter to replace the flour and there was no nut taste whatsoever, so I was very pleased.  I still have more than half of the puree left to experiment with.  Maybe next time I'll get a denser texture and richer taste.  Maybe less almond butter?

Drunken Fruit

Yield: About 3- 3 1/2 cups fruit puree

INGREDIENTS

4 cups dried fruit (I used dates, prunes, raisins, figs)

1/2 liter brandy

DIRECTIONS

Mix fruit in a large bowl.  Pour in brandy and let soak on counter for about 2 days.  Puree in blender or food processor.  Pour into a glass container and store in fridge.

Guyana Black Cake

Yield: 12 pieces

INGREDIENTS

1 16oz jar (2 cups) roasted almond butter

1 1/2 cups dried fruit puree (soaked in alcohol)

2 eggs

1 tsp almond extract

2 tsp baking soda

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).

Mix almond butter and fruit in a large bowl until smooth.  Add eggs, almond extract, and baking soda, mixing well until all incorporated.

Pour into greased 9x13" dish (I used the Baker's Edge Brownie Pan) and bake for 20-30 minutes, based on your oven.  Check periodically by inserting a knife through the middle.  Cake is done when knife comes out clean.

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A Thanksgiving Without Sugar, Boxes, or Cans

Thanksgiving may be my least favorite holiday. Eating breast-heavy birds that couldn't walk because they were off balance, eating foods that are loaded with sugar that come out of a box or a can, and the American Indians. My mother can tell you about the American Indians. For years I went on a rant during the days before Thanksgiving about the true meaning of the holiday and how many American Indians were killed in the name of Pilgrim celebrations. Since I left home for college in 1996, I've never returned for Turkey Day. This year will my first year back. Hopefully we'll have a very simple, small meal with nourishing food. The less chemicals the better. Why not enjoy the typical Thanksgiving fare in moderation, you may ask? Well, you can eat Play-Doh, but that doesn't mean you should. These days I prefer my meals to be made of real food that comes from the ground or walks/flies.

Here are some recipes that I've used throughout the years that are made of fresh ingredients and no white sugar. Raw honey and pure maple syrup are used instead so you still get the sweet tastes that we all want when we're gorging. Because the recipes require a bit of prepping, I usually make things ahead and cook/bake the day of. I haven't made these particular dishes when cooking Thanksgiving meals for other people (besides the hubby). Frankly, using quality ingredients gets expensive! I tend to use cheap-o, chemical laden foods for people that don't particularly care about what they're ingesting. The hubby, though, has no choice since he's eating what I'm eating. He (and his wallet) must suffer through all this expense. He's a fan of all these recipes in spite of being white sugar-free, except for the cranberry sauce. Way too tart for him. A spoonful or two of honey fixes that right up.


Cranberry Sauce

INGREDIENTS
1 bag (12 ounces) fresh cranberries
6 ounces apple juice concentrate (unsweetened)

DIRECTIONS
In a heavy-bottomed saucepan, bring the cranberries and apple juice concentrate to a boil and simmer until the cranberries have burst. Once the sauce has cooked to the consistency of your liking (for me about 15 minutes), remove from heat and let cool at room temperature. Chill overnight and serve.


Maple Pecan Pie Filling

INGREDIENTS
2 cups pure maple syrup
2 eggs
1/8 teaspoon salt
2 Tablespoon unsalted butter, melted
1 teaspoon vanilla
1 1/2 cups pecans, coarsely chopped

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).

In a heavy-bottomed saucepan over medium-high heat, bring the maple syrup to a boil and let boil for 8 to 10 minutes, reducing the syrup to 1 1/2 cups. Once reduced, remove from heat and let cool to room temperature.

In a bowl, lightly beat eggs and add maple syrup, salt, melted butter and vanilla. Mix well. Add the pecans and stir well.

You can enjoy the filling as is with some whipped cream or bake in your favorite pie crust.  Pour into prepared crust or greased casserole dish.

Bake for 30 minutes.  Let rest for approximately 1 hour before serving.

 
Pumpkin Pie Filling

INGREDIENTS
2 eggs
2 cups roasted pumpkin puree
3/4 cup raw honey (or pure maple syrup)
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/4 cup half and half or cream (can use coconut milk as well)

DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C).

In a large bowl, lightly beat eggs and add pumpkin, honey, salt, spices, and cream Mix well.

You can pour this into your favorite pie crust or an 8x8" dish. Bake for 15 minutes, and then reduce heat to 350 degrees F (175 degrees C). Bake an additional 45 minutes, until filling is set.


Sweet Corn Casserole

INGREDIENTS
20 ounces of corn kernels (can use frozen)
6 eggs
3 1/2 cups whole milk or half and half
1/2 cup butter, melted
1/2 teaspoon salt
1/3 cup raw honey (or pure maple syrup)

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).

In a blender blend the eggs and add honey, milk, salt, and butter. Pour into a greased 9x13" casserole dish and stir in corn by hand.

Bake for about 40-45 minutes, until the top turns light brown and the center is solid. Let rest for approximately 15 minutes before serving.


Sweet Potato Casserole

INGREDIENTS
4 cups sweet potato puree (steamed or roasted, I prefer the light colored variety to the orange yams)
1/4 cup pure maple syrup (or raw honey)
2 eggs
1/2 teaspoon salt
4 tablespoons butter, melted
1/2 cup half and half or cream (can use coconut milk as well)
1 Tablespoon ground cinnamon (you can reduce to taste)
1/2 teaspoon vanilla extract

DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).

In a food processor, mix together the sweet potatoes, maple syrup, eggs, salt, butter, cream and vanilla. Process until smooth. Pour into a 9x13 inch baking dish.

Bake for 30 minutes. Let rest for approximately 10 minutes before serving. You can top with pecans too!


Cheesecake Cups

INGREDIENTS
2 cups whole milk cottage cheese
2 eggs
2 tablespoons lemon juice
1 teaspoon vanilla extract
1/3 cup raw honey
1/4 teaspoon salt

DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).

In a blender, combine cottage cheese, eggs, lemon juice, vanilla, honey, and salt. Blend until smooth. Pour into custard cups or prepared crust.

Bake for 60 minutes, or until filling is firm. Allow to cool completely. You can top this with fruit or your favorite cheesecake topping!


Coconut-Corn muffins
Yield: 12 muffins

INGREDIENTS
1/2 cup coconut flour, sifted
1/2 teaspoon baking soda
1/2 teaspoon salt
6 eggs
1/2 cup coconut oil (can use olive oil as well)
1/2 cup raw honey (or pure maple syrup)
1 cup corn kernels

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, combine dry ingredients. In another bowl lightly beat eggs, and add oil, honey, and vanilla. Pour wet ingredients into the dry and mix until smooth. This will be easier if all ingredients are at room temperature. Mix in corn kernels. Pour into muffin cups.

Bake for 20 minutes. Let rest for approximately 10 minutes before serving.


Cinnamon Apples & Raisins

INGREDIENTS
5 Granny Smith apples, chopped
1/2 cup raisins
1/4 cup pecans (optional)
1/4 cup cream (can use coconut milk as well)
2 cinnamon sticks (or ground cinnamon to taste)

DIRECTIONS
Throw all ingredients into a crock pot, mix well, and let simmer on low until apples are soft and desired consistency is reached. I like to eat this with a splash of cream on top or with a raw pecan/date topping.


Fruit Crumble

INGREDIENTS
Selection of fruit of your choice, 1 bag frozen or 5 pieces/ 2 cups (I like peaches, apples, blueberries, or pineapple)
Ground almonds, 2 handfuls, soaked and dehydrated preferably
Dates, small handful or to taste

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).

Chop or process fruit to desired chunkiness. Pour into small casserole dish. In a food processor, process ground almonds and dates into a fine meal. Evenly distribute almond-date meal over the fruit.

Bake for 20-30 minutes, until top starts to brown. Let rest for approximately 15 minutes before serving.

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Apple Chips and Popsicles

My mission these past few months has been to use up the foods in my freezer and pantry that have been sitting there for way too long.  A couple of weeks ago I used a bunch of red apples and pears to make an apple-pear butter. Last weekend I made a peach butter that didn't quite have the oomph for the hubby as the apple-pear butter, but he ate it nonetheless and all those lovely peaches didn't go to waste. 

I had about 5 granny smith apples and wanted to use them for something stellar.  Memories of a colon cleanse a few years ago came to mind.  The hubby and I tried a 4 day fast (we couldn't make it any longer than that) and lived on juiced fruits and vegetables and a bentonite/psyllium drink 5 times a day.  The fast was actually not that bad.  We felt great during and afterwards and couldn't wait for the new fruit juices we could try ever 4 hours or so.  The best one was granny smith apple juice.  It must have been the lack of food because it tasted like a green apple blow pop.  I just bought a popsicle mold set and thought green apple blowpop popsicles would be delightful.  We juiced all the frozen fruit and filled the molds with the juice and froze. 

These were really good.  Not green apple blow pop good, but we're not in starvation mode so that may have something to do with it.  The hubby was about to throw away all the glorious pulp until I stopped him!  Juicing is such a waste if you don't make use of the pulp.  I threw it all in the dehydrator for about 12 hours and made the best apple chips ever. 

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Apple (and Pear) Butter

Up until yesterday, my husband had never tried or even heard of apple butter.  Or any kind of fruit butter for that matter.  Fortunately, I had about 10 apples and 5 pears in the freezer that I needed to put to good use.  Originally I made two batches of applesauce, one with about 5 roasted apples and the other with 5 apples and 5 pears that were just cooked down.  I stored both batches in the freezer and this was a perfect opportunity to try a new recipe and make room for the 3 frozen geese we bought this weekend.  I mixed these two sauces and created a naturally sweet, satisfying apple-pear butter that was worth the slaving over the stove.

Choose any combination of apples and pears that you like.  I used local Korean apples and Bartlett pears.  Roast the fruit in the oven and process to a smooth sauce (I left some nice big chunks in there) or cook down, adding water if necessary.  I love lots of cinnamon so I added both ground and sticks to the sauce.  Put sauce back in a heavy bottom pot and simmer on low heat until the water has cooked out.  Mine took about 2 hours.  As the mixture gets more concentrated, the color will turn a deep brown and you'll need to stir more frequently to prevent burning.  That's it.  No sugar required and a whole spoonful was too sweet for my sugar-fiend of a husband.

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Bran Muffins (my sugarless version)

I find it crazy funny that most people think store-bought (and most homemade) bran muffins are healthy. Most are loaded with refined or fake sugars and don't contain much fiber. This recipes contains whole wheat flour but still produces a light, fluffy muffin. Plus they have no sugar!  The sweetness comes from the fruit.  There are so many variations you can try. I've replaced all of the whole wheat flour with oat bran, used butter instead of coconut oil, varied the dried fruits between raisins, dates, and prunes, and the best of all, added cocoa (1/4- 1/2 cup) or unsweetened chocolate (2-3 oz). This makes a pretty good chocolate cake if you let it sit overnight for the chocolate flavor to fully develop.

Bran Muffins
Yield: About 12 muffins

INGREDIENTS
2 cups dried fruit (I usually use 1.5 cups dates, 0.5 cup prunes)
1 cup boiling water
1/2 cup virgin coconut oil (or melted butter/ghee)
2 eggs
1 tsp vanilla extract
1 cup whole wheat flour (soaked, sprouted in Nourishing Traditions fashion)
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Prepare a muffin pan with paper liners.

Pour boiling water, coconut oil, vanilla, and eggs into a blender. Process and slowly incorporate dried fruit. I prefer to not have bits of fruit in my muffins so I blend into a really thick, smooth paste. You can leave it chunky if you like. Once the mixture is at your preferred consistency, pour it out (or spoon it out) into a large bowl and add in dry ingredients, mixing throughout. When done, scoop batter info muffins cups, filling about 3/4 full.

Bake for 15-20 minutes, or until a toothpick inserted comes out clean. Let cool completely.

I like these with a schmear of plain cream cheese or when making the chocolate version, a dollop of marshmallow creme frosting and sprinkled coconut.

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