Month: November 2020

Recipe by Rita Rosenlieb
Facebook: A Healthy Life
Email: designedforyou@me.com

Ingredients:

1. 2 1/2 cup rolled oats
2. 8 dates, pitted
3. 1/2 cup plant based milk
4. 1 banana, very ripe
5. 1 tbsp. vanilla
6. 1 tbsp. Chocolate Orange Balsamic
7. 2 tsp. baking powder
8. 3 tbsp. cacao powder
9. 1/2 cup walnuts, chopped

Directions:

1. Pre heat oven to 350 degrees. Soak dates in plant based milk, and set aside.
2. In a food processor:
   • Pulse 1 cup rolled oats into a course-like flour texture.
   • Add ingredients 2-8, pulse until thoroughly mixed.
3. pour mixture into a bowl, stir in walnuts and 1 1/2 cups whole rolled oats until evenly mixed.
4. Drop into mini cupcake or brownie bite size pans (silicone is best-no oil needed). Top each mini muffin with half a walnut.
5. Bake at 350 degrees for 20 min, check for doneness with a toothpick coming out clean. If you make muffin size, they will need to bake longer.
6. Let them sit a few minutes until cool, they come out of the silicone better.
7. Enjoy this delicious, healthy, vegan, sos free, tasty treat!!! Optional: drizzle with Chocolate Orange Balsamic while serving.
   

Recipe by Rita Rosenlieb
Facebook: A Healthy Life
Email: designedforyou@me.com

Ingredients:

1. 3 cups rolled oats
2. 10 dates, pitted
3. 3/4 cup plant based milk
4. 1 banana, very ripe
5. 1 tbsp. vanilla
6. 2 tbsp. Chocolate Orange Balsamic
7. 2 tsp. baking powder
8. 2 tbsp. cacao powder
9. 1 tbsp. ground flax seeds
10. 1 tbsp. peanut butter powder
11. 1/3 cup cacao nibs

Directions:

1. Pre heat oven to 375 degrees. Soak 10 pitted dates in 3/4 cup plant based milk , and set aside.
2. In a food processor:
   1. Pulse 2 cups of rolled oats until a course flour texture.
   2. add ingredients 2-10 to the food processor and pulse until well mixed.
3. Transfer mixture to bowl, stir in 1 cup whole rolled oats and cacao nibs.
4. Using a small 1 1/2 inch ice cream scoop, drop onto silicone lined or parchment paper lined cookie sheet.
5. Bake in a pre heated 375 degree oven for 12-15 min. Check with a toothpick.
6. Serve and enjoy! optional: drizzle with Chocolate Orange Balsamic while serving.

Recipe by: Diane Garber of willpoweryourday.com – PCRM Food-for-Life Trainer

Ingredients:

• NEEDED for a water bath, separate from the recipe ingredients: About 2 cups hot water from a tea kettle
• SEPARATED: 1 1/2 cups water
• 2 teaspoons arrowroot powder
• 1 1/2 orange – separated (1/2 orange is used for the custard, 1 orange is roasted for decorative slices)
• 3 – 6 Tablespoons frozen orange juice concentrate
• 1/2 cup finely ground rolled oats/gf oats
• SEPARATED: 4+ teaspoons Chocolate Orange Balsamic (1 overflowing teaspoon per serving)
• Optional: Vegan chocolate chips, sliced almonds

Directions:

1. In Food Processor, add ¾ cup of water and rolled oats. Pulse until liquefied, set aside.
2. Preheat the oven to 400 degrees. This recipe calls for a water bath – choose a baking dish that will hold 4 ramekins. Thinly slice the whole orange so that thin, round discs are created. Place the discs on a cookie sheet lined with a silicone mat or parchment paper – place this cookie sheet on the higher rack in the preheated oven.
3. Place ¾ cup of the water, arrowroot powder in a large saucepan. No heat right now — stir to combine.
4. Use 1/2 of an orange – use a microplane to remove the outer orange rind (lightly remove the rind, only remove the orange color, not the white pith.) Squeeze the juice from the ½ orange (include the rind if desired – otherwise save the rind for later) directly into the saucepan.
5. Add the set aside oat water mixture and 3 T of frozen orange juice concentrate to saucepan. Stir – still, no heat.
6. Now, use medium heat and stir the saucepan mixture – after a few minutes, it will thicken.
7. Once it has thickened, slightly reduce the heat. Take a small sample to test for sweetness, knowing that the Chocolate Orange Balsamic will definitely add in a sweet kick when added later. (optional: Some individuals may choose to add in another 1T – 3T of the frozen OJ concentrate for maximum sweetness)
8. Once the sweetness is desired, pour out 1/4 of the mixture into each of 4 ramekins. Place each ramekin inside a DRY baking dish. Add 1 overflowing teaspoon of the Chocolate Orange Balsamic Vinegar into each ramekin. Stir each serving well.
9. Open the hot oven. Place the baking dish on the lower rack. NOW, slowly and carefully pour in the heated tea kettle water so that the ‘water bath’ is about 1/2 of the height of the ramekin. Bake for 40 minutes.
10. Carefully remove the custards from the lower oven rack. After 15 minutes, with POTHOLDERS, remove each ramekin from the bath.
11. Now, remove the tray of thinly sliced oranges. Top each ramekin with an orange slice. Use the remaining orange slices for garnishes, snacks, desserts. – Serve warm or chilled. Refrigerate after the custards have cooled.

Recipe by: Diane Garber of willpoweryourday.com – PCRM Food-for-Life Trainer

Ingredients:

• Use your favorite veggies on hand or adapt as desired. Here is what I used:
  • 1/3 – 1/2 Small head of purple or green cabbage, finely shredded
  • Any leafy greens you enjoy
  • DRIED HERBS (to your taste – but very helpful) ~ 1 Tablespoon dried parsley, 2 teaspoons thyme, 1/2 teaspoon ground black pepper
  • Roasted/cubed sweet potato or butternut squash
  • If desired, ½ Purple onion, finely diced
  • 1 Carrot, sliced or shredded
  • Green beans
  • Broccoli florets
  • Roasted (or raw,) cubed yellow/orange beets if available
  • 1/2 cup per salad serving of your favorite rinsed/no-salt added beans (garbanzo, kidney, edamame)
  • 1/2 Orange
  • 2- 3 tbsp. Chocolate Orange Balsamic
  • Optional: Top the salad with your choice of pumpkin seeds, sunflower seeds or sliced almonds

Directions:

1. Finely shred cabbage and carrot. Toss in leafy greens, combine. Once combined, sprinkle in dried herbs/pepper and mix well.
2. Arrange salad on a large platter (or plate), in a decorative manner, top with roasted/cubed sweet potato/butternut squash, green beans, broccoli, and optional diced purple onion and yellow/orange beets.
3. In the center of the plate/platter, place the rinsed beans. Use 1/2 of an orange: use a microplane to remove the outer orange rind (lightly remove the rind, only remove the orange color, not the white pith – include in the salad or save for another use.)
4. Use 1/2 of the de-rinded orange, squeeze that juice directly the salad. Now add 2 -3 Tablespoons of California Balsamic Chocolate Orange Vinegar.
5. Serve and enjoy! Optionally, top with crunchy toppings of pumpkin seeds, sunflower seeds, or sliced almonds while serving.

Recipe by: Diane Garber of willpoweryourday.com – PCRM Food-for-Life Trainer

Ingredients:

• Butternut squash, peeled with a potato peeler, deseeded, cut in half
• 1-2 tbsp. Chocolate Orange Balsamic

Directions:

1. Use a potato peeler to remove the outer skin of the butternut squash. Cut the squash lengthwise, remove seeds.
2. Line a cookie sheet with either a silpat/silicone sheet/ or parchment paper. Place each half of the peeled, deseeded butternut squash so that the cut side is facing down on the lined cookie sheet.
3. Make horizontal cuts in the squash – cut deeply, although do not cut all the way through, – cuts should be about 1/3 inch apart. Use a pastry brush to glaze the top of the squash with California Balsamic Chocolate Orange Balsamic. Use a light, second glaze to drip some of the Chocolate Orange Balsamic between a few of the slices.
4. Roast this attractive squash for about 40 minutes at 375 degrees.
5. Present on a platter surrounded by your favorite veggies, or present solo. – Cut into individual portions as desired and enjoy this delicious transformation to your favorite roasted Butternut Squash.

Recipe by Rita Rosenlieb
Facebook: A Healthy Life
Email: designedforyou@me.com

Ingredients:

1. For the Filling:
   1. 10 pitted dates, soaked in 1/2 cup water
   2. 1 tbsp. Simply Lemon Balsamic
   3. 1 tsp. Pumpkin Pie Spice from Nick at localspicery.com
   4. 5 cups apples, chopped (I used honey crisp apples)
2. For the Crust:
   1. 2 cups rolled oats
   2. 1 cup walnuts, chopped
   3. 2/3 cup plant-based milk of your choice
   4. 1/2 tsp. Simply Lemon Balsamic
   5. 1/2 tsp. Pumpkin Pie Spice from Nick at localspicery.com
   6. 1/2 banana, sliced
3. For the Sauce: (optional)
   1. 7 pitted dates, soaked in boiling water for 15 mins then drained
   2. 1/2 cup apple juice
   3. 1 tbsp. Simply Lemon Balsamic
   4. 1/4 tsp. Pumpkin Pie Spice from Nick at localspicery.com

Directions:

1. Preheat the Oven to 375 degrees.
2. For the Filling:
   1. In Vitamix blend ingredients 1-3 until fairly smooth. Transfer to saucepan.
   2. Add apples and 1/2 cup water to saucepan, cook stirring frequently to minimize sticking until the apples start to get tender.
3. For the Crust:
   1. In Food Processor or Vitamix blender pulse oats and walnuts until coarsely ground.
   2. add Pumpkin Pie Spice and Simply Lemon Balsamic, pulse for a few seconds.
   3. add 1/3 cup milk and pulse until even, then add the other 1/3 cup and pulse until evenly mixed again.
   4. Add Banana, then Pulse until evenly mixed. Congrats, your pie crust mix is ready!
4. In a Glass pan, press the crust mixture from step 3 into the pan (keep 1/2 cup of mix set aside)
5. Pour the filling mixture from step 2 over the crust. Top with the remainder of the crust mixture. (optional: top with additional 1/2 cup walnuts)
6. Bake at 375 degrees for 40 minutes, let set for 30 minutes before serving.
7. For the sauce: (optional)
   1. Place all ingredients in a food processor and blend well. Drizzle the sauce on top when serving, otherwise spoon onto the side of the plate.

Recipe by Rita Rosenlieb
Facebook: A Healthy Life
Email: designedforyou@me.com

Ingredients:

1. 1 onion, chopped
2. 1 cup carrots, cut into bite-sized pieces
3. 1 cup celery, chopped
4. 1/2 cup zucchini, chopped
5. 1 cup potatoes, cut into small cubes
6. 1 tsp. Five Pepper Blend seasoning from Nick at localspicery.com
7. 1 tsp. Vegetarian Pepperoni Blend Seasoning from Nick at localspicery.com
8. 1 tbsp. Premium Classic Dark Balsamic
9. 1 can of crushed tomatoes, 28oz (optional: substitute prepared tomatoes of your choice)
10. 1 can of peas, 15oz (optional: substitute 15oz fresh or frozen peas)
11. 1 can of corn, 15oz (optional: substitute 15oz fresh or frozen corn)
12. Optional: Add beans or vegetables of your choice here. 🙂

Directions:

1. In an instant Pot with 1/2 cup water sauté ingredients 1-7 until vegetables are mostly finished, then turn instant pot off.
2. Add remaining ingredients, fill tomato can with water to rinse and pout that can of water in. Stir well.
3. Pressure cook using your soup setting for 20 minutes, then allow to manually pressure release for another 20 minutes.
4. Serve and Enjoy!

Recipe by Rita Rosenlieb
Facebook: A Healthy Life
Email: designedforyou@me.com

Ingredients:

• 1 can pinto beans, 15oz
• 1 cup artichoke hearts, chopped
• 4oz. mushrooms, sliced
• 1 onion, chopped
• 1/2 cup bell pepper, chopped (I used a yellow bell pepper)
• 1 tbsp. garlic, minced
• 1 tbsp. Gilroy Garlic Balsamic
• 1 tbsp. Pomegranate Balsamic
• 2 tsp. Sun Dried Tomato Powder from Nick at localspicery.com
• 1 tsp. Five Pepper Blend seasoning from Nick at localspicery.com

Directions:

1. In 1/2 cup water sauté all ingredients until warm, adding the balsamic about halfway through.
2. Serve and Enjoy!