Raw Applesauce

Raw Applesauce

This is a quick, delicious, and HEALTHY applesauce that hasn’t been cooked (which destroys enzymes!). I use the skin, but remove the seeds because I can taste them in the applesauce:

Two whole apples (thoroughly washed and seeds removed)
The juice of half of a lemon*
Cinnamon to taste
Dates (I use 3-6 depending on the sweetness of the apple)

*If you are going to eat all of the applesauce right away, you can use 1/2 of a lemon peeled (there are bioflavanoids in the seeds and white pith), but if you are going to store this, use juice only. Citrus seeds and pith are not bitter when consumed right after blending, but turn bitter over time (I’d consume before 1/2 an hour has elapsed to prevent bitterness from developing).

At home I like to put the apples into the freezer before I make applesauce – not so long that they freeze – just long enough that they are VERY COLD! This is because they tend to heat up as they are blending in the Vita-Mix. Place apples into Vita-Mix whole. Add the other ingredients and then mix on high (using tamper vigorously – this is a great “anger management” recipe). Pound the apples hard, pushing them into the blades until they turn into applesauce. After it turns into “sauce”, I usually blend on variable speed 5-6 for 10-20 additional seconds to be sure that I’m producing a nice, smooth applesauce.

This recipe is full of healthy fiber, alkalizing + Vitamin C-giving lemon juice, and the enzymes have not been destroyed by cooking! If you add some water, maple syrup, and more dates it will become runnier and sweeter and you can run the Vitamix on High until it is a hot fruit syrup! If you don’t add water, but add more dates, and blend until it is hot – it becomes very much like a hot apple butter!

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Veggie Tofu Scramble {Recipe}

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Easy Lentil Soup Recipe – Blue Zones

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White Blondies

15 oz white beans
2 tablespoons flour
2 tablespoons strawberry preserves
2 tablespoons tahini
2 tablespoons maple syrup
1 teaspoon vanilla
Dash of salt

Blend with food processor
Pour into glass baking dish
Bake 375 degrees for 20-25 minutes
Top should brown slightly
Sit at room temperature for a couple of hours or refrigerate to harden

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Zucchini Noodles with White Lentil Sauce – Blue Zones

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Red Bean and Sweet Potato Hash Recipe

https://shar.es/1B62WY

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A recipe you might like: Banana Almond Granola

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Begin forwarded message:

From: Teresa Bobicz <bobiczt>
Date: June 22, 2017 at 7:09:47 AM EDT
To: bobiczt
Subject: A recipe you might like: Banana Almond Granola

Hi, I thought you might like this recipe from Forks Over Knives – The Recipes:

Banana Almond Granola

Ingredients

  • 8 cups rolled oats
  • 2 cups dates
  • 2 ripe bananas
  • 1 tsp almond extract
  • 1 tsp salt
  • 1 cup almonds

Method

  • Preheat the oven to 275°F.
  • Add the oats to a large bowl and set aside. Line two 13 × 18-inch baking sheets with parchment paper.
  • Place the dates in a medium saucepan with 1 cup of water and bring to a boil. Cook over medium heat for 10 minutes. Add more water if needed to keep the dates from sticking to the pan.
  • Remove from the heat and add the mixture to a blender with the bananas, almond extract, and salt. Process until smooth and creamy.
  • Add the date mixture to the oats and mix well. Divide the granola between the two prepared baking sheets and spread out evenly.
  • Bake for 40 to 50 minutes, stirring every 10 minutes, until the granola is crispy. Remove from the oven and let cool before adding the slivered almonds (if using). (The cereal will get even crispier as it cools.) Store the granola in an airtight container.

41eb483dd0a5aa9f5e79c77f9d12b330.jpg

Forks Over Knives – The Recipes contains over 160 whole-food, plant-based recipes, with new recipes added every week! Download it now on the App Store

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