Tag: blueberries
Watermelon Sorbet with Yogurt
This is perfect for a hot day and very easy to whip up in your blender… make it before the watermelons go away… I served the sorbet with some macerated blueberries… yum! Healthy and delicious… and simple!
- 4 cups watermelon, cut up and frozen overnight
- ½ cup full fat yogurt
- 2 to 3 tablespoons honey
- 2 to 3 tablespoon lemon juice
Transfer the watermelon, yogurt, honey and lemon juice to a Vitamix. Blend till a sorbet consistency is formed. Transfer to a air tight container and freeze.
- 1 cup blueberries
- 1 tablespoon sugar
- ½ vanilla pod, sliced in half or ½ teaspoon vanilla extract
- 2 tablespoons fresh mint, chopped
Transfer the blueberries, sugar, vanilla and mint to a bowl. Mix well and let sit at room temperature for 2 to 3 hours.
Serve with the sorbet.
Homemade Chocolate Granola- Perfect Holiday Gift
- 3 cups old fashioned oats
- ½ cup flaxseed meal
- ½ cup wheat germ
- ½ cup oat bran
- ¾ cup sweetened shredded coconut
- ½ cup sliced raw almonds
- 1 cup chopped walnuts
- 1½ cups mixed dried blueberries, cranberries, cherries, etc
- 8 ounces semi-sweet chocolate chips
- ¾ cup extra light olive oil
- 1 cup honey
- ¼ cup maple syrup
- ½ teaspoon salt
- 2 teaspoons cinnamon
- 2 teaspoons vanilla extract
Preheat the oven to 325 degrees.
In a large mixing bowl add the oats, flaxseed meal, wheat germ, oat bran, coconut, almonds, walnuts and the dried fruit.
In a large measuring cup, add the olive oil, honey, maple syrup, salt, cinnamon and vanilla extract. Heat in the microwave for a minute to liquefy the mixture and mix well.
Add the liquid into the dry ingredients and mix well with a wooden spoon.
On a large lined cookie sheet or two small cookie sheets, spread the granola mixture, smoothing the surface evenly.
Bake for 20 minutes. Take out of the oven and separate with a fork while the mixture is still warm. Once the mixture cools off, add the chocolate chips. If you want the chocolate to melt all into the granola, add the chips while the mixture is still warm.
Eat with milk, coffee or on its own.
Blueberry and Orange Duffins
Here is my latest version of our favorite sweet snack. My daughter loves duffins and can’t get enough of them. She is always reminding me to make more.
Honestly- I keep forgetting or get too busy- and then remind myself how quick they are to make. I am usually done mixing them before my oven gets to the right temperature.
So, I finally decided to make them as I got back from Trader Joes. I bought dried wild blueberries and planned on adding them to the duffins. I paired the blueberries with some orange zest. I added half the amount of the milk in the original and substituted orange juice for the other half. The combination of the zest and the juice imparted wonderful flavor to the duffins.
I tasted one as they came out of the oven and really liked it but was a bit afraid my daughter may not enjoy the flavor. I gave one to her later in the afternoon and she claimed they were the best duffins I have ever made.
So, there you go- try the blueberry and orange ones- they are really good.
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Summer Dessert Recipe: Peach and Blueberry Crumble
This is my first time making a crumble. I have always liked this easy and delicious dessert but somehow I have never made it- don’t know why. I was recently at a friends house helping her make a blueberry crumble. It didn’t take very long and was quite delicious with vanilla ice cream. I was having our usual Friday evening get together and decided to give it a try- but of course I wanted to change it up a bit. I looked through several recipes and fruit combinations and finally came up with my own- fresh peaches and blueberries. I love the blueberry taste but the peaches add another level of sweetness and unique flavor to the dish. After looking at all the recipes, I also came up with the crumble topping. The one I made at my friend’s house had flour and oats mixed with sugar and butter. I also added walnuts to the mix- first of all, walnuts are my favorite nut and second of all, they are the healthiest to eat- a super food. Speaking of super foods, blueberries and cinnamon are in that category as well- I also used white whole wheat flour and turbinado sugar. I love combining all these healthy ingredients that are so good for us in one dish- I don’t feel as guilty eating it then…
The fruit combination was great- I added pinneapple juice and almond extract to the mix- it gave the dish great flavor- something different- plus almonds always come to mind when I see peaches. The topping was yum as well- the flour and oats gave it a very nice texture and the walnuts gave it a great crunch. The powdered cinnamon and ginger played their parts really well also. Overall it was a big success. I am definitely going to make it more often with different combinations- maybe a mango raspberry crumble or a cherry almond one- hmm- I am getting hungry as I write this…I will go help myself to some more right now!
Banana Blueberry Muffins
Here is another recipe for healthy muffins. I am always looking for new ones since my daughter is always eyeing the ones they sell in Whole Foods and other stores. Now, Whole Foods makes their desserts and treats quite healthy but I still prefer to make them at home if I can- I can control all the ingredients that go into whatever I am making- yes, I know what you are thinking- what a control freak!!! Seriously though, there is so much crap out there and I feel unless we teach our kids how to eat healthy, they will get lost in all the middle isles of the grocery stores (that is where all the processed stuff is sold) forever!
I made these in a matter of an hour. A friend was coming over and my daughter was talking about the blueberry muffins at Whole Foods. I had a few over ripe bananas screaming to be used up and I always have frozen wild blueberries. I decided to incorporate both the ingredients in the muffins with my usual whole wheat flour and turbinado sugar. The bananas give the muffins a very soft and creamy texture and the buttermilk adds immense flavor. I prefer using wild blueberries since they are very high in antioxidants and have a wonderful flavor. Speaking of wonder foods- cinnamon is another one. I like using it in everything I can- it gives all sweet and savory dishes wonderful aroma.
Once the muffins came out of the oven, I wasn’t sure what Sia would think. They had a lot of flavor but were not overly sweet- well, she tasted them and loved them! Perfect snack with a cold glass of milk!
- 2 cups white whole-wheat flour
- ½ cup turbinado sugar, plus more for sprinkling
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup mashed bananas- 3-4 very ripe ones
- 2 eggs
- ½ cup buttermilk
- ½ cup extra light olive oil
- 1 teaspoon vanilla extract
- 1 cup frozen wild blueberries, mixed with 1 tablespoon flour
Preheat oven to 350 degrees. Line a 24 mini muffin pan with mini liners.
In a large bowl, mix the whole-wheat flour, sugar, cinnamon, baking powder, baking soda and salt. In a separate bowl, mix the bananas, eggs, buttermilk, oil and vanilla extract. Mix the banana mixture into the flour mixture until smooth. Fold in the blueberries. Spoon the batter into the prepared muffin pan. Top each muffin with a sprinkle of turbinado sugar. Bake for 10 to 12 minutes or till done.