Articles with 'raisins'
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.
(12 votes, average: 3.83 out of 5)
Loading ...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.
(43 votes, average: 3.35 out of 5) Loading ...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) Loading ...Brown Rice Pudding
- 2 cups leftover rice
- 1 cup rice milk
- 1/2 cup raisins
- 1 tsp. cinnamon
- 2 tbsp. maple syrup
- 1 tsp. vanilla flavoring
- 1 tbsp. tahini
Combine all ingredients on top of the stove and cook for 5-7 minutes until creamy.
(No Ratings Yet) Loading ...Creamy Coconut Almond Rice Pudding
- 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) Loading ...Stewed Lamb with Apricots
- 1 tbsp. olive oil
- ½ pound grass-fed lamb stew meat, diced
- 2 garlic cloves, peeled and minced
- 1 onion, peeled and diced
- 6-8 dried apricots, diced
- ¼ cup raisins
- ½ tsp. dried cinnamon
- 2 pinches nutmeg
- ½ tsp. cumin
- ½ tsp. sea salt
- 1½ cups stock (beef, lamb, chicken, etc.)
- 1 cup red wine
Saute lamb 2-3 minutes. Add garlic, onion, 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.
(2 votes, average: 5.00 out of 5) Loading ...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) Loading ...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) Loading ...Breakfast Porridge
- 1 cup leftover brown rice
- 1 cup water
- 2 tbsp. rolled oats
- 2 tbsp. raisins or other dried fruit
- Dash of cinnamon
- 1 tbsp. maple syrup or other sweetner
- Splash of almond milk
Bring rice, water, rolled oats, dried fruit and cinnamon to a boil. Cover and reduce flame to medium for 5-7 minutes. Add sweetener and a splash of your favorite milk.
(2 votes, average: 3.00 out of 5) Loading ...
