1/4 c. cream
1/2 tsp salt (more to taste)
zest and juice from 1 large orange
1 TBS brown sugar (optional)
-Wash sweet potatoes. Cut into fourths, place in large soup pan, cover with water, and bring to boil. Boil for 25 minutes until potatoes tender. Drain water. When cooled, remove skins and combine potatoes with all other ingredients. Using a hand-held mixer, whip puree until smooth an creamy. Add additional salt to taste.
-Note: in place of the brown sugar, you can substitute a pinch of cayenne and some freshly ground pepper.
- 1 ripe banana, peeled and frozen
- ½ cup frozen blueberries
- 2 teaspoons ginger, peeled and finely grated
- 2 cups kale leaves, loosely packed
- 1 cup unsweetened almond milk
- 1 tablespoon chia seeds (optional)
- 1/8 teaspoon ground cinnamon
- 2 teaspoons to 1 tablespoon raw honey
- Add all ingredients to a blender and blend until completely smooth. If necessary, add more almond milk to help your blender process the frozen fruit.
I have had this recipe for years and years! I remember making a gourmet picnic lunch for my husband many years ago and using this. This is really tasty:)
-Combine all ingredients in bowl. Mix together well. Serve on your favorite tortillas. You may also add lettuce/spinach and roasted peanuts if desired.
I had a large container of fresh apple cider juice and came up with this recipe combining a few I found on the internet. I guess you could call these triple apple muffins with the apples, apple cider, and applesauce! These are a tasty and hearty muffin.
These are very very very good! The original recipe comes from Barefoot Contessa, but I did a lot of tweaking. I love this recipe because the cupcake is a perfect balance of not too light and not too heavy. I also tend to really like anything pumpkin...!!!