Articles with 'raisins'


Baked Apples with Nuts and Raisins

 

 

Apple9

  • 4 firm apples, cored and cut in half
  • 1/2 cup walnuts or pecans, chopped
  • 2 tbsp. raisins
  • 1 tbsp. honey
  • 1/2 tsp. cinnamon
  • Dash of ground cloves
  • 1 tbsp. brown sugar (or other sugar)
  • 2 tbsp. grass-fed butter

Preheat oven to 350°.  Place apple halves into a 9×12 baking dish.  Combine walnuts, raisins, honey, cinnamon, cloves, sugar and butter.  Put a dollop or two of walnut, honey butter mixture on top of each apple half. Bake apples, covered, for 20-25 minutes. Uncover and continue cooking 20 minutes. Place apple onto each plate and drizzle with sauce from the baking pan.

(19 votes, average: 3.63 out of 5)
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Baked Stuffed Apples with Walnuts and Raisins

 

  • 4 apples, cored
  • 1/2 cup walnuts, chopped
  • 2 tbsp. raisins
  • 1 tbsp. honey
  • 1/2 tsp. cinnamon
  • Dash of ground cloves
  • 1 tbsp. brown sugar (or other sugar)
  • 2 tbsp. grass-fed butter

Preheat oven to 350°.  Place apples into a 9×9 baking dish.  Combine walnuts, raisins, honey, cinnamon, cloves, sugar and butter.  Stuff cored apples with walnut mixture.  Bake apples uncovered 40-45 minutes.

(18 votes, average: 3.61 out of 5)
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Creamy Coconut Rice Pudding

 

  • 2 cups cooked brown rice
  • 1 cup coconut milk
  • 1/2 cup almond milk
  • 3 tbsp. shredded dried coconut
  • 1/3 cup maple syrup
  • 1/4 tsp. cinnamon
  • 2 tbsp. raisins

Combine all ingredients in a pot and cook on medium heat about 7-10 minutes.  Serve warm.

(54 votes, average: 3.26 out of 5)
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Oatmeal Raisin Cookies

 
  • 1/4 cup walnut oil
  • 1 egg, beaten
  • 2 tbsp. organic butter, room temp
  • 1/4 cup maple sugar (or other granulated sugar)
  • 2 tsp. vanilla flavoring
  • 3/4 cup whole grain pastry flour
  • 3/4 cup rolled oats
  • 1/2 cup walnuts, chopped
  • 1/2 cup raisins
  • 1/4 tsp. sea salt

Preheat oven to 350.  Mix wet ingredients and dry ingredients in separate bowls, and then combine the two together.  Lightly oil a cookie sheet.  Place a dollop of cookie dough on the sheet. Flatten with a fork to be about 1/2 inch high and 3-4 inches wide.  Bake for 15-20 minutes or until the edges turn brown.  Let cool.

(1 votes, average: 5.00 out of 5)
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Brown Rice Pudding

 

Combine all ingredients on top of the stove and cook for 5-7 minutes until creamy.

(No Ratings Yet)
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Creamy Coconut Almond Rice Pudding

 

Ricepudding4

  • 2 cups cooked brown basmati rice
  • 1/2 cup coconut milk
  • 2 tbsp. dried shredded coconut
  • 1 tbsp. raisins
  • 1/4 cup maple syrup
  • 1/8 tsp. cinnamon (just a couple of dashes)
  • 1 cup almond milk
  • 2 tbsp. roasted almonds, minced

Combine all ingredients (except minced almonds) in a soup pot or sauce pan, and cook on top of the stove, uncovered, for 5-10 minutes on medium high heat, until it reaches desired creamy consistency. Garnish with toasted almonds.

(No Ratings Yet)
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Stewed Lamb with Apricots

 

20570100_m

  • 1 tbsp. olive oil
  • ½ pound grass-fed lamb stew meat, diced
  • 2 garlic cloves, peeled and minced
  • 1 large onion, peeled and diced
  • 6-8 dried apricots, diced
  • 2 carrots, chopped
  • 1 red potato, cubed
  • ¼ cup raisins
  • ½ tsp. dried cinnamon
  • 2 pinches nutmeg
  • ½ tsp. cumin
  • ½ tsp. sea salt
  • 2 cups stock (beef, lamb, chicken, etc.)
  • 2 cups red wine
  • 1 red pepper, seeded and sliced thin
  • Parsley

Season lamb with salt, pepper and cumin and sauté 2-3 minutes.  Add garlic, onion, carrots, potatoes, apricots, raisins, cinnamon, nutmeg, cumin, sea salt, stock and red wine.  Bring all ingredients to a boil, then cover and cook on low heat 45 minutes to 1 hour. Add sliced peppers during the last 5 minutes of cooking. Garnish with parsley.

(2 votes, average: 5.00 out of 5)
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Stuffed Delicata Squash

 
  • 2 delicata squash, seeds removed and quartered (can use other squash)
  • 1 tbsp. olive oil
  • 1 garlic clove, peeled and minced
  • 1 onion, peeled and diced
  • 2-3 celery sticks, diced
  • 1/2 cup quinoa (whole grain)
  • 1 cup water or vegetable stock
  • 2-3 tsp. lima herbed salt or other herbed salt
  • 1/4 cup raisins
  • 2 links organic, free range turkey sausage

Pre heat oven to 375.  Lightly oil a baking pan, place squash in and cover.  Bake 40 minutes or until squash is soft.  Add olive oil to a frying pan and saute garlic and onion for 2-3 minutes.  Add celery and cook 3-5 minutes or until vegetables are wilted.  Add quinoa, water, raisins, turkey and seasoning.  Bring to a boil, cover and cook for 15 minutes.  Spoon into baked squash and serve.

(No Ratings Yet)
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Carrot Cous Cous Salad

 
  • 1 cup carrot/orange juice (can get in any health food store)
  • 1/4 cup raisins or currants
  • 1/2 tsp. cinnamon
  • 1 tsp. olive oil
  • 1/4 tsp. sea salt
  • 1/8 tsp. black pepper
  • 3/4 cup whole wheat cous cous
  • 1/2 cup chickpeas, cooked
  • 1/4 cup roasted almonds, chopped
  • 2 tbsp. fresh parsely, minced
  • 1 tbsp. fresh mint, minced

Bring carrot/orange juice, raisins, cinnamon, sea salt and black pepper to a boil.  Add cous cous, mix and turn off the heat.  Cover and let sit for 5 minutes.  In a mixing bowl combine cooked chickpeas, cous cous, roasted almonds, parsley and mint.  Serves four.

(No Ratings Yet)
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Breakfast Porridge

 

Ricepudding3 porridge

  • 1 cup leftover brown rice
  • 1 cup water (or milk)
  • 2-3 tbsp. rolled oats
  • 2 tbsp. raisins or other dried fruit
  • Dash of cinnamon
  • Pinch or two of sea salt
  • 1 tbsp. maple syrup or other sweetner
  • Splash of almond milk or whole milk
  • Chopped roasted almonds

Bring rice, water, rolled oats, dried fruit, cinnamon and salt to a boil.  Cover and reduce heat to medium for 5-7 minutes.  Add sweetener (if desired) and a splash of your favorite milk. Top with roasted nuts.

(6 votes, average: 4.17 out of 5)
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