Category: Recipes

Recipe by: Daniel Ware
Full text of the recipe by Daniel and his mother Hope here:

Ingredients:

• 3/4 cup sugar free applesauce
• 2 Tbsp lemon juice
• 2 Tbsp apple cider vinegar
• 4 Tbsp Sweet Apple Pie Balsamic
• 1 Tbsp water or apple juice (Omit if making dip or you want an extra thick dressing)
• 2 tsp pumpkin pie spice
• 1/2-1 tsp. cinnamon (add less for a more subtle cinnamon flavor)
• 1 tsp garlic powder
• 2 tsp onion powder
• 1-2 Tbsp real maple syrup

Directions:

• For Dip:
  1. Add all ingredients except maple syrup and water to a Ninja or other high-speed blender. Blend briefly. Remove from base and stir in maple syrup a little at a time. Taste test as you go until you arrive at the perfect sweetness for you.
  2. Place mixture in a bowl and serve with sliced apples or other fresh fruit. Yield: 1 1/2 cups.
• For Dressing:
  1. Add all ingredients except maple syrup to a Ninja or other high-speed blender. Blend briefly. Remove from base when creamy. Stir in maple syrup a little at a time. Taste test as you go until you arrive at the perfect sweetness for you.
  2. Note: Sweet Apple Pie Balsamic already has some maple syrup added. So, if you don’t want the final dressing super sweet, you won’t want to add both tablespoons of maple syrup. We added 1 tablespoon of maple syrup and it was plenty sweet for us.

Recipe by: Amy Bernard
Featured on Tuesdays with Thomas on 7/13/21

Ingredients:

• 1 box of soy Milk (I prefer Trader Joe’s brand)
• 4 probiotics capsules
• diced peaches
• 1/4 cup Peach Balsamic

Directions:

1. Pour soy milk into a bowl.
2. Sprinkle probiotics capsules into milk and stir. Pour mixture into glass jars (no lids) and wrap a towel around them.
3. Turn on oven to 200 degrees for 5 mins then turn off and put jars in oven overnight.
4. In the morning, Taste for tang level. Leave in longer for a more tangy result.
5. When happy with the taste, “poke” results to allow draining. Drain off liquid that is separate from the yogurt in metal thin strainer. Put back in large bowl. Stir in Peach Balsamic and fresh diced peaches. Chill and enjoy!!!

Recipe by Rita Rosenlieb
Facebook: A Healthy Life
Email: designedforyou@me.com
Featured on Tuesdays with Thomas on 7/13/21

Ingredients:

• 1 1/2 – 3 cups frozen peaches
• 1 tbsp. Peach Balsamic
• 1 tbsp. Vanilla
• 2 cups plant based milk (I like *Joi – almond)
• 1 tbsp. Joi almond base (optional)
• 3 frozen bananas

Directions:

1. In a vitamix or blender, combine all ingredients.
2. Enjoy! To have as smoothie, serve chilled with a wedge of frozen peach on the glass. This recipe also makes delicious frozen treats, just pour into your freezer pop molds or small plastic cups and freeze

Recipe by: Maureen Kilgore
Featured on Tuesdays with Thomas on 7/13/21

Ingredients:

• 1 ½ cups frozen raspberries, divided
• 2 1/2 cups plant milk
• 8½ medjool dates
• 2 cups cooked white fleshed sweet potato
• 2 cups peaches, divided
• ¼ cup Peach Balsamic
• 2 tbsp. Raspberry Flame Balsamic, or regular Raspberry Balsamic

Directions:

1. In a blender combine 1 cup frozen raspberries, 1 tablespoon plant milk, ½ Medjool date, and 2 tablespoons raspberry flame balsamic. Set aside.
2. In a blender, combine sweet potato, plant milk, Medjool dates, ¼ cup peach balsamic, and 1 ½ cups peaches. When smooth, add ¼ cup peaches to blender and pulse lightly to make chunky.
3. Take remaining ¼ cup peaches and cut them into small pieces.
4. Layer ingredients in a trifle dish or glass bowl: starting at the bottom, a layer of the peach mixture, then a layer of raspberries and peaches, then a layer of peach mixture, and top with raspberry mixture. Refrigerate for about 4 hours.

Recipe By: Nikki DeMers
Featured on Tuesdays with Thomas on 7/13/21

Ingredients: (for a small batch, adjust to make more or less)

• 1 cup old fashioned oats
• 1/4 cup chopped pecans
• 1 tbsp. chia seeds
• 1/4 cup diced dried peaches
• 1 tsp. cinnamon
• 1/2 tsp nutmeg
• 1 tsp. vanilla
• 1/4-1/2 cup date syrup (optional: substitute blue agave syrup or maple syrup)
• 1 tbsp. Peach Balsamic

Directions:

1. Preheat oven to 325 degrees.
2. Mix the wet ingredients and add the dry ingredients in a large bowl.
3. Spread the mixture out on a sheet pan and bake at 325 degrees for 10-15 mins.
4. Enjoy! Great on it’s own, or served over Non-dairy yogurt or Nice Cream.

Recipe by: Tami Kramer
Featured on Nutmeg Notebook

Ingredients:

• 4 each large Portobello mushrooms
• 4 Tablespoons Smoked Hickory Balsamic (Optional: substitute Gilroy Garlic or Sweet Heat)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon fresh garlic cloves, minced
• freshly ground black pepper, to taste

Directions:

1. With a soft cloth wipe the mushrooms gently to clean them, don’t get them wet.
2. Mix the marinade ingredients together in a small dish.
3. Using a basting brush coat both sides of the mushrooms with the marinade. Place them tops down in a dish and pour some marinade over the mushrooms so it can soak in.. Let them marinate for 30 minutes.
4. Turn the mushrooms over and using the basting brush coat them liberally with the marinade. There will be marinade leftover that you can brush on again after cooking.
5. Preheat the grill pan, BBQ grill or non stick skillet. If using a BBQ Grill use a non stick grilling basket or non stick grill pad to prevent sticking since we don’t use oil for cooking.When little water droplets move around on the pan you know it is ready to use.
6. Place the mushrooms tops down on the grill pan to get those nice sear marks. Set a timer for 4-5 minutes. It’s important not to disturb the mushrooms during this 4 -5 minutes of cooking time. They need to get a nice sear on them before you try to turn them over, otherwise they will stick. Turn over and cook another 4-5 minutes or until cooked through.
7. After removing to a serving dish, baste with marinade one more time. A little marinade is also good served over the asparagus. You could sub broccoli or green beans for the asparagus.
8. Serving Suggestion, serve with Garlic Mashed Potatoes and fresh asparagus or broccoli.

Featured on Tuesdays With Thomas on 6/1/21

Ingredients:

• 8 pitted dates soaked in ½ cup plant based milk (set aside)
• 1 cup almond flour
• 1 banana (very ripe)
• 1 tablespoon Vanilla
• 1 tablespoon Raspberry Balsamic
• 2 teaspoons baking powder
• 1 cup fresh or frozen raspberries
• 1 tablespoon chia seeds
• 2 cups whole rolled oats

Directions:

1. Preheat oven to 350 degrees.
2. In a food processor mix: almond flour, banana, vanilla, balsamic, baking powder, dates with plant based milk and raspberries.
3. In a separate large bowl mix: chia seeds and whole rolled oats.
4. Stir the food processed ingredients into bowl with rolled oats and chia seeds. Mix well.
5. Drop into mini cupcake bite-sized pans or silicone bite-sized pans.
6. Bake in a preheated 350 degree oven for 20 minutes, check for doneness with a toothpick coming out clean.
7. Let them sit a few minutes until cool. Enjoy!

Recipe By: the King’s child in NC
Featured on Tuesdays with Thomas 6/1/21

Ingredients:

• 2 or more yellow mangoes (sometimes called Champagne or Ataulfo mangoes)
• 1/4 to 1/2 sweet onion, chopped
• 1-2 ears of sweet corn kernels cut off the cob (can use frozen, 1/2 to 1 cup)
• 1-2 tablespoons lime juice
• 1 tablespoon Raspberry Balsamic (can use regular or Raspberry Flame if you like heat)
• 1 tablespoon Island Pineapple Balsamic
• 1/2 teaspoon salt, optional
• chopped avocado, optional

Directions:

1. Mix all together and enjoy cold or at room temperature.
2. Enjoy! So simple and delicious!

Featured on Tuesdays with Thomas on 6/1/21

Ingredients:

• 2 cups baked white or orange* sweet potatoes (*if using orange sweet potatoes, reduce plant milk to 2 cups)
• 1/4 – 1/3 cup Raspberry Balsamic
• 2 1/2 cups plant milk
• 8 deglet dates
• 1 banana
• 3/4 cup cacao or cocoa powder
• 1/2 – 1 cup frozen or fresh raspberries (optional)
• Add all except the raspberries to a blender. Blend until smooth

Directions:

1. Add raspberries if using and pulse lightly to mix, or mix in by hand.
2. Pour into popsicle molds or 3 oz. paper cups, adding popsicle sticks when partially frozen.
3. Freeze for several hours or overnight.
4. Enjoy! This can be made with any of the fruit flavored California balsamic vinegars. The possibilities are endless!