Search Results for: sweet heat

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!

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: Angela Mills
Featured on Tuesdays With Thomas 2/2/21

Ingredients:

• 4 large bananas, over-ripe
• 5 tbsp. unsweetened cocoa powder
• 1/4 cup dried cherries, chopped
• 1 tbsp. Very Cherry balsamic

Directions:

1. Preheat oven to 350 degrees, line an 8x4inch loaf pan with parchment paper. Do not go any larger, as they will be too thin and burn.
2. Using a hand mixer or food processor, mash bananas until they become a puree consistency with no chunks left. Whisk in remaining ingredients to form a smooth batter. Pour this batter into the loaf pan and spread evenly, tapping a few times to remove air bubbles.
3. Bake at 350 degrees for 20-25 minutes. The brownies are done with the top looked dry and dark and the center is not jiggly but still wet on a toothpick. Let brownies rest in the fridge for 1-2 hours, that center will thicken enough to cut with a knife.
4. Serve and enjoy! The outside of the brownies will be dark, this is normal. Store uneaten brownies in the fridge. The brownies should be sweet, but not too sweet. you can taste the batter before baking and adjust sweetness to taste.

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

Ingredients:

• 10 Dates, pitted
• 1 1/2 cups Oat Milk (substitute any other plant based milk)
• 3 ripe bananas, smashed
• 2 tbsp. Vanilla
• 1 tbsp + 1tsp Coconut Balsamic
• 2 tsp. Pumpkin Pie Spice
• 2 tsp. Baking Powder
• 1 tsp. Baking Soda
• 3 cups Rolled Oats, processed to oat flour in a blender or grinder)
• 1 1/2 cups Carrots, grated
• 1 cup Coconut, unsweetened
• 1 cup Walnuts, chopped (keep some extra for topping)

Directions:

1. Soak dates in milk for about 10 mins while you prep the next stage. Pre-heat over to 350 degrees.
2. In a bowl combine everything but the walnuts and mix well.
3. After the dates have soaked, blend in blender or food processor then add to the bowl. stir well.
4. Fold in Walnuts, drop into paper-lined cupcake tins. Top with more chopped walnuts.
5. Bake for 20 mins, checking center with a toothpick. Adjust baking time as needed.
6. Enjoy! While serving, drizzle with Coconut White Balsamic. Do not do this early to keep them from getting soggy.

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

Ingredients:

• 1 onion, chopped
• 1/2 cup bell peppers, chopped
• 1 cup carrots, julienned
• 1/2 cup celery, chopped
• 2 cups portabella mushrooms, sliced
• 2 cups peas, frozen or canned
• 1 cup kale, chopped
• 1 tbsp. Ruby Red Onion Balsamic
• 2 tbsp. Teriyaki Balsamic
• 4 cups brown rice, cooked
• optional: 1 cup crushed unsweetened pineapple

Directions:

• Prepare rice, then in 1/2 cup water saute all the non-balsamic ingredients until desired softness and most of liquid is evaporated. Add water as needed.
• Reduce heat, add Ruby Red and Teriyaki Balsamic, stir and serve! Optionally, garnish with raw collared leaves.