Month: April 2021

Recipe by Rita Rosenlieb
Facebook: A Healthy Life
Email: designedforyou@me.com
Featured On Tuesdays With Thomas on 4/6/21

Ingredients:

• 6-7 pitted dates, soaked in 1/2 cup of plant based milk and set aside during prep
• 1 cup rolled oats, blended in a food processor until a course flour-like consistency (oat flour)
• 1 cup rolled oats, whole
• 1 T. Vanilla
• 1-2 tsp. Sunrise Grapefruit Balsamic
• 1-2 tsp drops of orange flavoring (optional: substitute 6-7 drops of orange extract, food grade essential oils, or a splash of orange juice)
• (optional): 1 T. date syrup to sweeten
• 3 T. ground flax seeds
• 1 tsp. poppy seeds

Directions:

1. Prepare oat flour in the food processor as above, then add remaining ingredients EXCEPT the dates the whole rolled oats and the poppy seeds and process until smooth. Add the dates and oat milk, then process until the dates are chopped and evenly mixed.
2. Pour mixture into a bowl. fold in rolled oats and poppy seeds. If a little dry, add more plant based milk.
3. place onto a sheet of parchment paper. Shape into a log around 12-14 inches long, flatten to about 1/2 inch thick and 3 inches wide.
4. Cut into 4 inch squares, then cut those squares into a scone-shaped triangle. Optionally, slice into 1 inch bars instead.
5. Transfer onto silicone lined baking sheet. place baking sheet into freezer for 15 minutes, pre-heating to 350 degrees while the scones chill.
6. bake at 350 degrees for 15-18 minutes, checking for doneness with a toothpick. Transfer finished scones onto a cooling rack.
7. Enjoy! When serving, drizzle with organic date syrup and sprinkle with poppy seeds.

Recipe By: Paige Alexander of “Food Fitness By Paige”
Featured On Tuesdays With Thomas on 4/6/21

Ingredients:

• 4 green onions, thinly sliced
• Bed of mixed Greens
• Skinned Grapefruit Slices
• Skinned Orange Slices
• Broccoli Florets
• Avocado Slices
• Fresh Blueberries
• Slivered Almonds
• Crumbled Goat Cheese (optional if desired)
• Sunrise Grapefruit Balsamic

Instructions:

• Add mixed Greens to Salad bowl, top with Grapefruit, Orange, Avocado, Blueberries, Almonds and Cheese.
• Drizzle with the Persian Lime Balsamic, season as desired and use desired amounts of each ingredient. Enjoy 🙂

Notes:

This Citrus Salad is not only amazing in flavor, but super versatile. For example I had this for breakfast, and it hit all the right spots to start my day. I don’t have macros on this because it’s an add as you please dish…and add I did! This would make a great side to any nice grilled protein, or easy to super size and bring it to a large gathering. Anyway you decide to incorporate this into your life, there are no mistakes! Thank you to the fresh ingredient Gods for making my tummy so happy 😉

Recipe By: Lissa Werson
Featured on Tuesdays With Thomas on 4/6/21

Ingredients:

• 1/2 lb. Leafy Greens, nicely chopped i.e., Romaine, Chicory, Red Leaf Lettuce, and a small amount of Red Cabbage (Easy hack: Use 1/2 bag of Taylor Farms Organic Mediterranean Crunch Chopped Salad Kit from Costco)
• 1/3 c. Green Onions, sliced
• 1/3 c. Shallot or Red Onion, finely sliced
• 1/3 c. (1-2) Radish(es), finely sliced
• 1/3 Carrot, julienne-sliced
• 6 Strawberries, sliced
• 1 Red or Golden Beet, diced
• 1-2 T. Sunrise Grapefruit Balsamic
• 1-2 T. 7-Herb Italian Balsamic
• 1 t. Ground Flax Seeds
• 1 t. Chia Seeds
• 1 t. Hemp Seeds

Optional additions:

• 1/2 Avocado, diced
• 1 t. Non-fortified Nutritional Yeast Flakes
• 1/8 t. Garlic Powder
• 1/8 t. Black or White Pepper

Directions:

Place leafy greens in a large bowl. Drizzle 1 T. Sunrise Grapefruit Balsamic and 1 T. 7-Herb Italian Balsamic on the greens. Toss to integrate evenly. Add green onions, shallots (or red onions), radishes and carrots. Fold together, carefully bringing items from the bottom of the bowl up to the top. Add strawberries, beets, seeds, and any optional ingredients. Fold and integrate everything together. Taste for desired flavor and wetness, and add more balsamic as needed. This can also be combined with Premium Classic or Premium White Balsamic. You may use a maximum of 4 T., but easy does it, a little at a time. Serve on a large dinner plate with a cup of Roasted Red Pepper Tomato Soup or all by itself.

Notes:

This is a very tasty and interesting salad. Because the slicing and dicing may take a little extra time, I always prepare enough onions and radishes for three salads, and refrigerate them in an air-tight container to assemble quickly and enjoy several times over a period of a few days. A few decades ago, my best friend, Sally, married into a Middle Eastern family where she learned some marvelous cooking techniques. One of her secrets—which I’ve always treasured—was to cut salad ingredients into very small pieces. It was a simple trick, but somehow always made salads tastier and easier to tackle. In this particular recipe, I like to slice things very thin and not chunky. This salad is delicious as well as beautifully colorful and pleasing to the eye. All of the ingredients are a delicate symphony of buried treasures as you discover each flavor on your eating journey. You’ll find the sharpness of the onions and shallots in combination with the pop of sweet strawberries and tartness of the grapefruit balsamic curiously delightful. The seeds provide extraordinary nutrition as well as added texture, reminiscent of a sandy beach. If you have enough time to enjoy this as part of a longer meal, the variety of flavors enhance as they marinate and the greens wilt. It’s also great as a leftover snack. Yum!