Tag Archives: snack
Figs are sweet and unique in flavor. They are a perfect fruit to accompany cheese, and look lovely on an appetizer tray, lending it class!
They are featured much more often in the menus of Mediterranean countries, joining lamb dishes, rice dishes and desserts. Fig jam with a hint of anise is simply out of this world. This is a quick and elegant treat to serve your family or guests.
Remember not to touch your eyes after peeling or handling the peel of figs. For some people the skin residue can be an eye irritant.
- 12 medium-sized ripe fresh figs (I prefer the purple ones)
- 1 c. low-fat ricotta cheese
- 5 Tbs. honey
- 1 tsp. grated lemon peel
- 1 tsp. grated orange peel
- 3/4 tsp. vanilla
- 2 Tbs. chopped pistachio nuts or other nuts
- Cinnamon (opt.)
Remove stem ends from figs and cut each in half lengthwise.
Combine ricotta, honey, lemon peel, orange peel and vanilla in small bowl until well blended.
Measure 1-1/2 Tbs. of ricotta mixture for each serving. Drop ricotta mounds on each fig half and place on a serving platter or individual appetizer plates. Garnish with chopped nuts and one drop of honey in the center.
You may add a light sprinkle of cinnamon to finish off.
These are so very satisfying as a snack or for breakfast alongside a scrambled egg. Try this recipe with Raspberries for a sweet-tart treat!
Yield: 12 muffins
Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
1/2 cup hazelnut flour or almond flour
1/2 cup brown rice flour
1/2 cup sorghum (jowar) flour
1/2 cup millet flour
1/2 cup coconut flour
1/4 cup organic cane sugar (if using xylitol use 1 Tbs. less)
1 tablespoon tapioca starch or arrowroot starch
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/4 teaspoon ground nutmeg
2 large organic free-range eggs, beaten
1/4 cup light olive oil or grape seed oil
1/2 cup plus 1 tablespoon pure maple syrup
1 tablespoon bourbon vanilla extract
3/4 to 1 cup vanilla soy milk, rice milk, coconut or almond milk
1 1/2 cups fresh organic strawberries, washed, stemmed, diced
In a large mixing bowl, whisk together the dry ingredients. Add in the beaten eggs, oil, syrup, and vanilla extract. Beat to begin combining. As the batter is coming together, start pouring in the milk, slowly, and beat to mix thoroughly between additions.
When you have added 3/4 cup liquid, take a close look at your batter. It should be soft and slightly thick.
Slowly add the rest of the milk, continuing to beat. When the batter looks like muffin batter, stop adding liquid. If you live in a humid climate use 1 Tbs. or 2 two less liquid. This batter isn’t super-smooth and sticky (no xanthan gum!). It is not as thin as cake batter. It should look fluffy.
Stir in most of the strawberries by hand, using a wooden spoon (reserve a portion of the strawberry pieces for the tops). Spoon batter into paper lined muffin tin. Stud the tops with strawberry pieces. Leave the tops lumpy.
Bake in the center of oven for 25 to 30 minutes. Note: If your berries are cold, your muffins will take a few minutes longer to bake.
Cool pan on a rack for five minutes, then remove the muffins and continue cooling on rack .
In just a half-cup serving of shelled edamame you get a snack that is low in calories and high in fiber, with a trace of healthy fats.
One serving packs 11 g of complete protein, containing all of the essential amino acids. It also provides 9 g of fiber. There has been conflicting advice about the safety of eating ‘too much’ soy. In moderation you should not have to worry about any negative side effects.
Women with estrogen positive cancers do need to limit their intake of soy products.
4 c. fresh or frozen Edamame 1 Tbs. virgin olive oil
½ tsp. chili powder ½ tsp. ground cumin
½ tsp. ground red pepper ½ tsp. salt
Bring a large pot of water to a boil over high heat. Add edamame and cook for about 5 minutes or until bright green.
Heat oil in a large nonstick skillet over medium heat. Add the chili powder, cumin and red pepper and sauté for 30 seconds or until fragrant.
Add the edamame and cook, tossing, for about 1 minute or until hot and well coated. Add salt and remove from heat.
Transfer to a bowl. Serve warm or at room temp.