Search Results for: sweet heat

Recipe by: Susan V.
Featured on Chef AJ’s Show on 4-18-23

Ingredients:

• 1 1/2 cup of Almond flour
• 1/4 cup of Date Powder
• 1/4 cup of unsweetened Applesauce
• 1/2 cup of almond milk
• 1 teaspoon of baking powder
• 1/4 teaspoon of baking soda
• 1 teaspoon of vanilla extract
• 2 cups of fresh strawberries, sliced
• 2 tablespoons of Ginger Balsamic

Directions:

1. Preheat your oven to 350°F. Using a 9-inch non-stick or silicone cake pan.
2. In a large mixing bowl, whisk together flour, date powder, baking powder, and baking soda.
3. Add applesauce, almond milk, and vanilla extract to the bowl. Using a hand mixer or a stand mixer, beat the mixture on low speed until everything is well combined.
4. Pour the batter into the prepared cake pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
5. While the shortcake is baking, prepare the ginger balsamic strawberries. In a small bowl, toss sliced strawberries with Ginger Balsamic until they are well coated.
6. Once the shortcake is done baking, remove it from the oven and let it cool in the pan for a few minutes. Then, remove the shortcake from the pan and let it cool completely on a wire rack.
7. Slice the shortcake in half horizontally using a serrated knife. Place the bottom half of the shortcake on a serving plate and spoon half of the ginger balsamic strawberries on top.
8. Cover with the top half of the shortcake and spoon the remaining strawberries on top.

Featured on Chef AJ’s Show on 3-21-23

Ingredients:

• 1 onion, chopped
• 1/2 cup red 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. Spice Traders Curry Balsamic
• 2 tbsp. Coconut 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 Coconut Balsamic and Curry Balsamic, stir and serve! Optionally, garnish with raw collared leaves.

Recipe by: Eileen Mierski
Featured on Tuesdays with Thomas on 6/7/22

Ingredients:

• 2T. raw, unsalted pumpkin seeds
• 2 ounces chopped Romaine lettuce
• 1 ounce chopped Lacinato kale, also called Tuscan or Dinosaur (optional: sub Arugula or regular kale) 
• 1 T. Garden Dill Mustard Seed Balsamic (optional: substitute Simply Lemon Balsamic )
• 5 slices cucumber
• 2 T. seedless grapes, cut in halves (optional: sub Dried cranberries)
• 1/4 cup cooked farro (optional: sub Wheat berries or barley)
• Optional- 1T. cilantro 

Directions:

1. Roast the pumpkin seeds at 375 degree until they turn from green to a golden brown, about 10 minutes. Set aside to cool. 
2. Drizzle 1 T. Garden Dill Mustard Seed dressing over the kale and Romaine lettuce. Mix it well so that each piece is lightly coated.
3. Add the remaining ingredients, including cooled pumpkin seeds. 
4. Toss and enjoy! 

Notes:

If regular kale is used, it will need to be chopped into very small pieces because it is not as tender as Lacinato kale. This salad has a nice variety of colors, tastes and textures.  The light green, sweet Romaine lettuce contrasts nicely with the dark green, slightly bitter kale. The farro adds a chewy texture, the cucumber gives a crispy crunch, and the grapes provide visual contrast and a delightful sweetness. Roasting the pumpkin seeds transforms their color, taste and texture. The sweet and savory flavor burst from the Garden Dill Mustard Seed Balsamic ties it all together and sets this salad apart! 

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.