Cold (alphabetical by fruit)
Totally Junked Ambrosia Salad
Recipe By : The Fat Free Junk Food Cookbook by J. Kevin Wolfe
Serving Size : 8 Preparation Time :3:00
Categories : Posted Power Picnicking
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons arrowroot powder
2 tablespoons water
2 cans fruit, juice of -- (15 ounce) your
choice
water -- as needed
1/8 cup honey
fruit -- from above
4 cups fresh fruit -- * see note
* Go for at least 6 different fruits:
strawberries, kiwis, apples, grapes, peaches, pears, melon, tangerines,
oranges, blueberries, cherries, or pineapple.
In a medium saucepan mix the arrowroot powder and water until well blended.
Measure the juice from the cans of fruit, add enough water to make 2 cups.
Add the juice and water mixture and honey to the saucepan. Boil until the
mixture is clear. Let cool. Meanwhile, put the canned fruits in a large
serving bowl. Cut up the fresh fruit into the serving bowl. Pour the cooled
syrup over the mixed fruit. Chill for several hours before serving.
TIP: If you live in a bomb shelter with no access to fresh fruit, 4
additional 15 ounce drained cans of fruit may be used in place of the fresh
fruit.
MasterCook formatted by Christopher E. Eaves
Posted by addicts@winternet.com to rec.food.recipes
Adapted by Patti Vincent
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AMBROSIA SALAD
Recipe By : FOOD IN A FLASH % SHOW #FF2108
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can mandarin oranges -- drained
1 apple -- cut into small
chunks
2 kiwifruit -- peeled and sliced
1 cup halved strawberries
1/2 cup coconut milk
2 tablespoons raw honey
1/4 teaspoon ground cinnamon
2 tablespoons toasted shredded coconut
Lettuce leaves
In a large bowl, add mandarin oranges, apple and kiwi and strawberries. Mix
well. In a small bowl, mix together coconut milk, honey, cinnamon and
toasted coconut. Pour dressing onto fruit. Mix well. Pour fruit mixture
onto lettuce leaves. Chill until ready to serve. Approximately 5 minutes.
Posted by addicts@winternet.com to rec.food.recipes
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Apple Peach Walnuts Cream- A Vitamix recipe
-------------------------------------------
1 Apples
2 Peaches or Nectarines
1 cup Walnuts (soaked overnight)
4-5 Dates (fresh or dried)
For all mixtures: blend the ingredients in Vitamix for few seconds
From: www.rawtimes.com
Blender Applesauce
------------------
6 eating apples
1/4 cup raw honey
2-3 Tbsp fresh lemon juice
Mix honey and lemon juice. Core and slice apples, peel thin if
desired. Mix with honey and blenderize just until smooth. Makes 4 servings.
From: Ten Talents Cookbook by Frank and Rosalie Hurd.
Apple Snow
----------
2 egg whites
8 oz/225 g cooked apples
1 tsp. cinnamon
Blend apples and cinnamon in container using electric hand blender. Whip
egg whites with whisk until very stiff. Carefully fold egg white into apple
puree. Chill.
From: Braun Handblender booklet
Apricot Yummies
---------------
Sun-dried unsulfured apricots
Raw walnuts
Mix together equal parts of ground apricots and walnuts (Run through coarse
food grinder). Shape into flat squares or balls. May be rolled in shredded
coconut. These freeze very well.
From: Ten Talents Cookbook by Frank and Rosalie Hurd.
January Fresh Fruit Whip
------------------------
1 ripe avocado
1 pear
1 banana
1 Tbsp raw honey
Pineapple or lemon juice
Blender until smooth. Serve in sherbert glasses.
Adapted from: Ten Talents Cookbook by Frank and Rosalie Hurd.
Paleo Smoothie
--------------
Frozen berries
frozen pineapple, crushed,
some bananas
dash of pure almond milk (no rice malt sweetener) if desired
a generous portion of coconut milk/creme (Thai Kitchen brand, full-fat)
Blend it up & enjoy.
From: Alexs
Smoothie
--------
16 oz. orange juice
1/2 cup strawberries
1 banana
4 - 5 ice cubes (gives it a slushie texture)
From: RetroTrish in rec.food.veg
Smoothies
---------
I just take some frozen fruit (peaches, strawberries, etc) and fill the
blender to about the 1 1/2 cup line. I then cover that with the orange
juice and whirl away.
From: Kathy Przywara posted to No-Milk list
Smoothie
--------
1 small carrot, scrubbed, unpeeled
1 peeled and cored apple
1 peeled and cored pear
1 medium orange, peeled
about 1 cup of frozen whole strawberries
3/4 cup orange juice
4 ice cubes
Whiz all together in the blender. Serves two.
From: Diane Wirth in sci.med.nutrition
Could It Be Chocolate Pudding?
------------------------------
12 dates
12 black mission figs
1 quart purified water
1 tsp raw carob powder
Blend 12 dates, 12 black mission figs and 1 quart of purified water; (More
or less water may be needed depending on the dryness of your fruit.) Start
with slightly less. Add one teaspoon of raw carob powder. Chill and serve
in in pudding glasses
From: Dr. Douglas Graham, www.rawtimes.com
Fruity Chews
------------
Put thru a food grinder:
1 cup dates
1 cup dried apricots, unsulfured
1 cup raisins
1 cup walnuts or pecans
Add in and mix:
1 cup coconut shreds
3 Tbsp.fresh lemon juice
Pack smooth into flat pan lined with waxed paper. Chill and cut into
squares. May be rolled in fine coconut. Can be made into balls and
flattened with a walnut half. Freeze well.
From: Ten Talents Cookbook by Frank and Rosalie Hurd.
Peeling Mangoes
---------------
Using a peeler, peel the mango. Then, hold the mango on the counter (works
best if on a towel, or a paper towel) narrow edge and stem facing up. Get
a good sharp knife and allowing about 1" in the middle, cut down on each
side of the mango, so you have two 'halves' and the middle where the pit
is. If you meet resistance, move the knife toward the outside of the mango
until you can cut through. Then cut as much as you can off the pit. Slice
and eat....oh yeah, either toss or plant (yeah, right) the pit. Patience
is the key.
From: rec.food.cooking
Mango Papaya Strawberry Almond Cream- A Vitamix recipe
------------------------------------------------------
1 Mango
1/2 Papaya
1 cup Almonds (soaked overnight and blanched)
5-6 Strawberries
For all mixtures: blend the ingredients in Vitamix for few seconds
from: www.rawtimes.com
Spiced Oranges
--------------
1/4 cup grape juice
3 Tbsp water
1 Tbsp raw honey
1 lemon slice
1 small (1 inch) stick cinnamon
1 whole clove
2 medium oranges, peeled and sectioned
fresh mint (optional)
In a saucepan, combine the first 6 ingredients. Cook over medium heat
until slightly thickened, about 15 minutes. Add oranges; simmer for 1
minute. Pour into a bowl and refrigerate. Discard lemon, cinnamon and
clove before serving, garnish with mint. Makes 2 servings.
Adapted from: Sue Ross in Quick Cooking, N/D '98
Hawaiian Tidbits
----------------
1/2 cup raw honey
2 Tbsp pineapple juice
4 ripe bananas
1 cup finely chopped nuts or shredded coconut
Dilute honey with juice. Peel and cut bananas into 1" pieces. Dip each
piece in honey mixture and roll in coconut or nuts until well coated.
Place on waxed paper. Chill. Serve on picks.
From: Ten Talents Cookbook by Frank and Rosalie Hurd.
Maple Baked Apples
------------------
8 large tart red apples
1 cup pure maple syrup
16 dates
2 tsp grated lemon rind
Pare top half of apples, remove cores. Place apples in a large baking dish.
Stuff each one with 2 dates. Combine maple syrup with lemon rind and a
little water. Pour over apples and bake at 375F for 1 hour or until tender.
Baste with the syrup occasionally.
Serve warm or chilled. Can be made ahead for a nice breakfast.
From: Ten Talents Cookbook by Frank and Rosalie Hurd.
Baked Apples
------------
4 apples
1 cup raisins
1/4 tsp cinnamon
1/2 tsp vanilla
1/2 cup apple juice
1/4 cup walnuts, almonds or pecans, chopped
2 tbsp almond butter (optional)
Heat oven to 375F. Core and pierce apples with a fork in several places
around the center, to prevent them bursting. Mix raisins, nuts, butter,
cinnamon and vanilla in a small bowl. Fill center of each apple with this
mix. Place in a glass baking dish, and pour apple juice into the pan.
Cover with foil and bake about 30 minutes, or until tender.
From: "Cooking Healthy with One Foot out the Door",
Cinnamon Apple Chips
--------------------
2 C. unsweetened apple juice
1 cinnamon stick
2 Red Delicious apples
In large skillet or pot, combine apple juice and cinnamon stick; bring to a
low boil while preparing apples. With sharp knife, slice off 1/ 2 inch from
top and bottom of apples and discard (or eat!). Stand apples on either cut
end and gently slice crosswise into very thin (1/8 inch) rings, rotating
the apple as necessary to get even slices. Drop apple slices into boiling
juice; cook 4 to 5 minutes until apple slices appear translucent and
lightly golden. Meanwhile, heat oven to 250 F. With slotted spatula, remove
apple slices from juice and pat dry. Arrange slices on cake-cooling racks,
being sure none overlap. With pot holder (rack will become hot from chips)
place racks on middle shelf in oven; bake 30 to 40 minutes until apple
slices are lightly browned and almost dry to touch. Let chips completely
cool on racks before storing in airtight container. Makes 2 servings.
From: Clelia
Apple Crisp
-----------
You could coat apple slices with cinnamon and arrowroot. Add walnut pieces
on top, drizzle with a bit of honey and bake. That might be close to an
apple crisp.
From: Patti Vincent
Fried Wild Apples
-----------------
4 tbsp bacon grease
1/4 cup water
1/2 tsp cinnamon
4 strips bacon, crumbled
6 cups wild apples, cored and sliced thin
In a heavy skillet, heat the bacon grease. Add apples. Lower heat and let
the apples fry, turning often with a spatula, until barely tender. Add
water if the pan gets dry. When the apples are tender, sprinkle with
cinnamon; crumbled bacon. Serve over pork chops or ham.
From: Chris
Fried Apples and Bacon
----------------------
3 or 4 apples peeled (or unpeeled) and chopped
1/2 lb. bacon (I like Walnut Acres Sunday Bacon, cured with pure maple with
no nitrates)
Fry bacon, drain and retain drippings. Fry apples in the hot bacon grease
until soft. Crumble bacon, toss with apples and serve.
From: Binnie
Thai Bananas in Coconut Milk
----------------------------
1 14 oz can coconut milk
3 large bananas sliced
pinch of salt
Optional, for an Indian touch add:
crushed black pepper
turmeric
mustard powder
1 red chili
urad dal ?
curry leaves
oil for seasoning
On medium heat, simmer everything for 10 minutes. Serve immediately.
Makes 4 servings.
Adapted from a tag on a can of Thai Kitchen coconut milk
Baked Bananas
-------------
3 small bananas peeled
1/2 teaspoon grated orange rind
1/2 tablespoon pure maple syrup
1 tablespoon lemon juice
1/8 teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1 tablespoon olive oil, or melted coconut oil
Cut each banana crosswise into 8 pieces. Arrange banana slices in an 8-inch
square baking dish. Sprinkle evenly with orange rind, maple syrup, juice,
salt, and spices, drizzle with oil. Bake uncovered at 350 degrees for 45
minutes, basting after 15 minutes with liquid in dish. Serve banana slices
hot on wooden sticks. Yield: 12 appetizer servings.
From: Don Keen's Spicy Kitchen. Originally posting on act.food diabetic
Fried Plantain
--------------
2 plantains
Olive oil for frying
Cut plantains into about 1/2 inch slices. Fry for several minutes in hot
oil, until slices begin to turn golden (not too dark), and they are
beginning to get tender. They do not need to be really soft at this point.
Pumpkin Custard
---------------
1/4 C raw honey
1/2 t salt
1 t cinnamon
1/2 t ginger
1/4 t cloves
2 eggs
15 oz can pumpkin or 1 3/4 C cooked pumpkin
1 1/2 C coconut milk
Mix all and bake at 400 for 15 minutes, then 350 for 40-50 minutes.
Custard is done when a knife can be inserted in the center and comes out
clean.
From: Patti Vincent
Dried Fruit Compote
-------------------
2 cups dates, cut in 1/4 pieces
2 cups dried apricots (cut)
2 cups black mission figs (cut)
2 cups dried peaches (cut)
4 cups apples (cut in slices, raw-firm-tart)
optional - 2 quarts of home canned pears
Place fruit in kettle big enough to allow fruit to swell. Cover with water
about 2 - 3". Let soak 1 hour if convenient. If not, bring to a boil, and
simmer 2 - 3 minutes. Add 2 T. arrowroot powder or agar-agar. Simmer 2
minutes more. Add 1 Tbsp. each lemon and ornage rind (Scrub the fruit well,
use the white part just below the color). When all the fruits are mixed it
should be quite thick. Remove from heat. Add 2 quarts of pears. Good warm
or cold.
From: Ten Talents Cookbook by Frank and Rosalie Hurd.