Pecan Cookie Balls

This decadent cookie recipe requires very little time, very few ingredients, and very little clean-up time, yet the end result are delicious sweet balls of goodness that everyone in the family will love. This has got to be one of the easiest, most delectable recipes ever! 

 

Pecan Cookie Balls 

Ingredients 

• ½ pound butter

• 3 cups flours

• ½ cup sugar 

• 1 tablespoon vanilla 

• Any amount chopped pecans (1 cup) 

• Powdered sugar (optional) 

 

Directions 

1. Set your oven to 400 degrees Fahrenheit (200 degrees Celsius). 

2. Mix all the ingredients together. 

3. Roll into balls (or any shape you want) 

4. Bake for roughly 10 minutes. 

5. When cool, shake with powdered sugar (if using). 

 

 N.B. This recipe makes a lot of cookies, so if you’re baking for just a small family, then feel free to reduce the recipe. Then again, you could always make a big batch and freeze some for later.

 

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this is not my recipe
 

 

Exquisite Apple Crisp Dessert

A classic dessert like apple crisp is often made when there is an abundance of apples in the kitchen. After one taste of this delicious fall dessert, you’ll want to make it over and over again.    

  Apple Crisp (6-8 Servings) 

 

Ingredients 

 • 2 ½ pounds apples, peeled and sliced thin 

• 2 tablespoons lemon juice 

• 2 tablespoons all-purpose flour 

• 1 teaspoon ground cinnamon 

• ½ teaspoon salt

• ½ cup granulated sugar  

 

Topping  

• ¾ cup of rolled oats 

• ½ cup brown sugar 

• ½ cup all-purpose flour

• ½ cup unsalted butter, diced 

• ½ teaspoon salt  

 

Directions 

1. Preheat the oven to 375F/190C.

2. Butter an 8-inch square or an 8x11-inch baking dish, and set aside. 

3. In a medium bowl, add the oats, brown sugar, ½ cup flour, butter, and ½ teaspoon salt. Use a fork to mix everything together until it resembles small crumbs. Place in the fridge while you make the apple filling. 

4. In a large bowl, mix the apple slices, granulated sugar, lemon juice, ½ teaspoon salt, and 2 tablespoons of flour. Pour this mixture into the prepared baking dish and spread into an even layer. Evenly cover with the chilled crumb topping. 

5. Bake until the apples are cooked through and the top is golden brown and set, about 30 minutes. Remove from the oven and allow to cool for around 10 minutes before serving.

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Baked Apples with Walnuts and Cider

Despite looking suspiciously like it’s fresh out of the corner bakery, I can guarantee that there’s absolutely no flour or eggs involved in this recipe. It’s quite simply a baked apple that’s not only ridiculously tasty, but also pretty healthy! Just a single tablespoon of butter and sugar are needed to prepare this mouthwatering dessert, and in my opinion, using just a little butter and sugar is just as satisfying as using heaps! 

 

The best part about this recipe? It takes less than 5 minutes to prepare! Then, you can go ahead and take a quick nap or a relaxing bath, while your oven’s busy softening the apples and caramelizing the sauce!

Baked Apples with Walnuts and Cider (Serves 2)

 

Ingredients

2 tbsp chopped walnuts 

• 1 tbsp salted butter 

• 2 apples (we recommend honeycrisp apples) 

• 1/2 tsp ground cinnamon 

• 1 tbsp granulated sugar 

• 1/3 cup hard apple cider  

 

Method

1. Preheat your oven to 375ºF. 

2. Core both apples and put them in an aluminum pie plate or oven-proof deep dish pan. 

3. Pour apple cider over the apples and sprinkle cinnamon and sugar on top. 

4. Put one tablespoon of chopped walnuts in the center of each apple and top it off with half a tablespoon of butter. 

5. Bake in the oven for 50 to 60 minutes. 

6. Serve in individual plates or bowls, and finish by spooning the sauce over the baked apples.

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Healthy Carrot and Nut Muffin

Muffins are definitely a guilty pleasure, but what if we told you that we have a muffin recipe that isn’t only on the healthier side, but is also ridiculously easy to prepare and needs very little cleanup. This recipe is dairy free and it also replaces part of the flour with almond flour, which results in a denser (and healthier) muffin.

They also contain healthy plant oils and nuts, full of the essential omega 3 fats and fiber, dried cranberries, carrots and ginger rich in vitamins, antioxidants, and healthy plant compounds. True, we do use eggs, minimal quantities of whole wheat flour and added sugar in this recipe, which means that you won’t be able to survive on these muffins exclusively (I know I want to), but we stand by the belief that it’s still a good idea to stick to healthier alternatives, especially when you’re craving sweets so badly your hand is reaching for cookies as you read this. 

 

As is the case with all of our recipes, this recipe can be prepared in 1 bowl and it’s ready in a blink of an eye (sadly also gone in a blink because they’re so delicious). Finally, here is the recipe:

Dry Ingredients

½ cup (50 g) almond flour* 

2 cups (250 g) whole wheat flour 

1 teaspoon baking soda 

1 teaspoon cinnamon 

¼ teaspoon nutmeg 

 ½ teaspoon salt 

 

*I don’t buy ready-made almond flour. Instead, I wizz some almonds in my blender until they form a powder. If any bigger almond bits remain, don’t worry, they will give your muffins some extra crunch, yum! 

 

Wet Ingredients  

1 cup (240 ml) soy milk 

1 teaspoon vinegar

 ¾ cup (150 g) brown sugar 

2 eggs 

½ cup (125 g) applesauce 

¼ cup (60 ml) coconut oil 

1 teaspoon vanilla extract 

2 teaspoons grated fresh ginger (optional) 

 

“Filling”  

1 cup (50 g) shredded carrots (about 2 small carrots) 

¾ cup (90g) unsweetened dried cranberries 

1 cup (150 g) chopped walnuts (reserve half for the topping) 

 

Equipment: a lined 12 muffin tin

Preparation:  

 

Step 1. Preheat your oven to 375°F (190°C).  

 

Step 2. Prepare the soy buttermilk by whisking the soy milk with vinegar and letting it thicken for about 10 minutes until it resembles buttermilk.  

 

Step 3. In a large bowl, combine and mix all the wet ingredients together until smooth, adding in the buttermilk last. 

 

 Step 4. Sift in all the dry ingredients, whisking the batter until smooth and glossy, but it’s crucial not to overmix the batter because it won’t rise as it’s supposed to. 

 

Step 5. Add in all the ingredients from the “filling” section and work them in gently with a spatula. 

 

Step 6. Divide your batter evenly into the lined muffin tray, topping each muffin with some of the walnuts you reserved. Bake the muffins in the midsection of the oven for 18-20 minutes. The top of a perfectly-cooked muffin should be domed and golden brown, and the edges of the muffin should pull away slightly from the edges of the muffin tin.  

 

Step 7. Take the muffins out of the oven and let them cool down for at least 10 minutes before taking them out. Enjoy warm or cold, I love to combine these with morning coffee, so delicious!

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Complete Guide to Sprouts: Kinds, Growing, Recipes, and Nutritional Profile

Sprouts are the germinated seed of a vegetable. They are baby plants on their first step to becoming full-grown plants: just starting to grow a root. Their nutritional values are much higher now than they were when they were seeds. Growing them at home is easy, cheap, and quick: it can even take as little as two days. And they're a good source of fiber. Who doesn't want some fiber?

Kinds of Sprouts

As any seed sprouts to become a plant, there are many many kinds. They're usually divided into 4 categories: 

 

Legumes: mung bean, kidney bean, black bean, lentils, and snow pea sprouts. 

 

Vegetables: broccoli, alfalfa, mustard green, and red clover sprouts. 

 

Nuts and seeds: pumpkin seeds, sesame seeds, and sunflower seeds sprouts. 

 

Grains: wheatgrass and quinoa sprouts. 

 

Of course, this is only a partial list, but for starters - it's more than enough. The most common ones that you've probably tried before are alfalfa, mung bean, red clover, and broccoli sprouts. 

 

A little misconception about Brussels sprouts: despite their name, they are not​ sprouted seeds, of course. They're a full-grown veggie, who's close relatives with cabbage, kale, broccoli, and cauliflower.  

 

Nutritional Values

These are nutrition bombs! This comes as no surprise when you think about it: not long ago they were just "newborn" seeds, they are packed with all the nutrients a baby plant will need in order to become a strong mature plant. Let's inspect then. 

 

They contain a plethora of vitamins, minerals, antioxidants, and fiber. Broccoli sprouts, for instance, are a good source of Vitamins A, C, K, folic acid, and the antioxidant sulforaphane. Moreover, they are low on fat, sodium, and calories. 

 

For people who suffer from diabetes type 2, sprouts will help regulate their blood sugar levels. Researchers are still not sure why, as various experiments showed different reasons for this effect. Sprouts also may reduce risk factors for heart disease, such as high blood cholesterol levels. 

 

But here's the catch. They grow in the same conditions bacteria thrive in, warm humid climate. Even if your sprouts are contaminated, the symptoms aren't lethal. That doesn't mean we shouldn't avoid them still. We have some sanitation instructions down below for when you grow your own sprouts. If you'd like to purchase sprouts from the store instead of making your own, make sure you choose a transparent and trusted supplier. In any case, you should always wash the sprouts and your hands thoroughly. 

 

Children, pregnant women, the elderly, and people with generally weaker immune systems are recommended to thoroughly cook sprouts.

 

How to Grow at Home 

Sprouts grow easily and quickly and they don’t rely on soil or sun.  

You'll need: 

-Big jars with a wide enough opening. 

-Cheesecloth.

-Rubber band. 

-Your seeds of choice. 

Purchase seeds that are specifically for sprouting; they will be labeled.  

 

Method: 

1. Sanitize your work area. Wash your hands. Keep your pets out of the kitchen. 

2. Sanitize the jars and lids thoroughly with boiling water. 

3. Wash the seeds, place 2 tbs in the jar, and cover with a few inches of water. Make sure the seeds take no more than 1/4 of the jar, as they will expand significantly. 

4. Cover with the cheesecloth and secure with a rubber. Let sit for 8-12 hours at room temperature. 

5. Drain, rinse and drain again. Place the jars upside-down, but at an angle to allow drainage and air-circulation through the mesh. A small bowl is a good solution for that. 

6. Rinse and drain the seeds between two and four times a day, making sure that they never dry out completely. 

7. Harvest after 3 to 7 days. 

 

All sprouts can be eaten raw, and all but the most delicate (like alfalfa) can be gently cooked as well. Once you've got your sprouts, keep them in the fridge.

Some Recipes

Sprouts are a good additive to almost any meal. You can boil them, oven-roast or steam. If you use them raw they are a great additive to salads and sandwiches. You can use them to upgrade your bagged salad mix. 

 

Or enjoy a classic stir-fried dish

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https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips  
https://kneereplacement-stickclub.blogspot.com. for info on knee replacement