Cranberry-Pistachio Energy Balls

  

Ingredients 

3/4 cup lightly salted shelled pistachios

1/2 cup sweetened dried cranberries

1/4 cup pitted dates

3/4 cup old-fashioned rolled oats

2 tbsp tahini

2 tbsp fresh lemon juice

1 tbsp pure maple syrup

Directions

1. Add pistachios, cranberries and dates to a food processor; process until the ingredients are broken into smaller pieces, 10 to 15 seconds. Add oats, tahini, lemon juice and maple syrup. Continue processing until a thick paste forms, 40 to 60 seconds. With wet hands (to prevent the mixture from sticking to them), roll the mixture into 20 balls, about 1 tablespoon each.

Refrigerate in an airtight container for up to 2 weeks.

 

 

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Wild Rice Salad With Dried Cranberries, Pickled Apples, and Pecans

 

Ingredients

• 14 ounces wild rice (about 2 1/3 cups; 396 g)

• Chicken stock, vegetable stock, or water, for cooking the rice (see notes)

• Kosher salt and freshly ground black pepper

• 6 ounces (350 g) crisp apple (about 1 medium), cored and diced

• 1 cup white wine vinegar (8 ounces; 235 ml)

• 1/4 cup (50 g) sugar, divided

• 4 ounces (115 g) dried unsweetened cranberries

• 4 tbsp  (60 g) unsalted butter

• 1 (8-ounce; 225 g) red onion, cut into 1/4-inch dice

• 3 (2-ounce; 55 g) stalks celery, cut into 1/4-inch dice

• 4 sprigs thyme

• 2 tbsp minced flat-leaf parsley leaves and tender stems

• 1 tbsp minced fresh tarragon

• 1 tbsp minced chives

• 8 ounces (225 g) pecans, toasted then roughly crumbled

Directions

1. In a large pot, combine wild rice with enough stock and/or water to cover by at least 2 inches. Season lightly with salt. Bring to a simmer, then continue to cook at a simmer until rice grows tender and many of the grains have ruptured, about 50 minutes; add more water at any point as needed to keep rice covered.

2. Meanwhile, in a medium saucepan, combine white wine vinegar with 1 cup (235ml) water, 2 tablespoons (25g) sugar, and 1 teaspoon (4g) kosher salt. Bring to a simmer over medium-high heat, stirring to dissolve sugar and salt.

3. Place apples in a stainless steel mixing bowl nested in a larger mixing bowl full of ice water. Pour hot vinegar brine over apples, stirring to chill rapidly. Once cool, press a clean paper towel against the surface to fully submerge apples. Set aside or refrigerate for up to 3 days.

4. In a separate heat-resistant bowl, pour about 1 cup boiling water over cranberries. Stir in remaining 2 tablespoons (25g) sugar until dissolved. Set aside.

5. In a medium skillet, heat butter over medium-high heat until foaming. Add onion, celery, and thyme sprigs, and cook, stirring, until tender but not browned, about 4 minutes. Discard thyme and set aside.

6. Using a fine-mesh strainer, drain wild rice well; let cool to near room temperature. Transfer to a large bowl and mix with sautéed vegetables. Drain cranberries and add to rice. Using a slotted spoon, transfer pickled apples to wild rice, reserving the pickling brine.

7. Add parsley, tarragon, chives, and pecans to rice. Stir to combine. Season with salt and pepper. Mix in 1 tablespoon reserved pickling brine at a time until salad tastes bright and flavorful. Serve.

Notes

You need enough liquid to cover the rice sufficiently, the exact amount of which will depend on the dimensions of your pot; if using stock, 1 or 2 quarts (1 or 2 liters) will be sufficient, as you can always top it up with additional water as needed.

Make-Ahead and Storage

The entire salad can be mixed together, except for the pickled apples and herbs, and refrigerated up to 1 day in advance. The pickled apples can be made separately and held in the brine, refrigerated, up to 3 days in advance. Bring to room temperature, or warm slightly, before mixing in the pickled apples and herbs and completing the salad. 

 

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Green Apple-Carrot Oats Bread

Ingredients and Prep 

Oats 100 gm blend to a smooth flour

Green apples 2 chop, blend adding some water to a smooth paste, add to the pats, mix

Big carrot 1 grate, add to the pats

Banana 1 chop, blend to a smooth paste add to oats mixture, mix well

Dried cranberries 100 gm rinse with warm water, drain

Raisins 40 gm, rinse with warm water. drain and dry the fruits and add

Eggs 2 beat adding to oats mixture.

Baking pdr 1 tbsp, vanilla sugar 1 tbsp

Sweetener 1 tbsp mix all well, dry the fruits and add

Grease a bread pan well, pour the mixture, level top

Bake @ 180 C for 35-40 minutes

White chocolate 30 gm without sugar, break into pieces, melt

Add thick curd 1 tbsp, mix well spread the  sauce on top sprinkle chopped nuts on top

 

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Roasted Chickpea Salad

  

 Ingredients

Chickpeas 1 can  drained

olive oil 2 tbsp

cumin 1/2 tsp

turmeric pdr 1/2 tsp

cinnamon pdr 1/2 tsp 

ginger chopped 1/2 tsp 

salt to taste

 lettuce chopped 6 cups or as desired

pumpkin seeds 1/4 cup

walnuts 1/4 cup

dried cranberries1/4 cup

pomegranate arils 1/2 cup 

apple cider vinegar 1/4 cup 

Preparations

Preheat the oven to 200 °C. Combine the chickpeas, olive oil, cumin, turmeric, cinnamon, ginger and salt together. Spread the chickpeas on a baking sheet and roast for about 20-30 minutes until golden brown and crispy. In a big bowl toss the chopped lettuce, pumpkin seeds, walnuts, pomegranate arils, dried cranberries and apple cider vinegar. Add the roasted chickpeas, toss and enjoy.            https://gscrochetdesigns.blogspot.com. one can see my crochet creations   https://kneereplacement-stickclub.blogspot.com. for info on knee replacement https://cancersupportindia.blogspot.com  for info on cancer and health related topics https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Cranberry-Apricot Baked Brie

  

 

Ingredients:  

dried cranberries - 1/3 cup (chopped) 

Dried apricots - 1/3 cup (chopped) 

Almonds - 1/4 cup (sliced) 

Honey - 1/4 cup 

Thyme - 1 1/2 tsp. (chopped fresh) 

Ground black pepper - as needed 

Salt - 1/4 tsp. 

Puff pastry - 1 sheet (frozen) 

Brie cheese - 1 wheel 

Egg white - 1 

 

Preparation: 

Preheat the oven to 400°F. 

 

Then, combine cranberries, apricots, almonds, honey, thyme, and 1/8 teaspoon salt and pepper in a medium bowl and set aside. 

 

Roll puff pastry to a 12-inch square. 

 

Trim the top rind off Brie and center the cheese on the pastry. Top with the fruit mixture. 

 

Then, beat an egg white with 1/8 teaspoon salt in a small bowl and brush some egg wash along pastry edges and cover the brie with the pastry edges, twisting into a topknot.

 

Chill in the freezer for 15 minutes. 

 

Once done, brush lightly with egg wash, place on a parchment-lined baking pan and bake for 35 minutes.

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No-Bake Cranberry Pecan Praline Cookies

  

Ingredients

 sugar 1 cup

unsalted butter 1/2 cup

heavy cream 1/4 cup

vanilla essence 1 tsp

pecans chopped  1/2 cup / use any other nuts you've

dried cranberries 1/2 cup

rolled oats 2 cups

salt 1/2 tsp 

 

Preparations

 Roughly chop the pecans and measure out the cranberries and oats. In a medium saucepan, combine the sugar, unsalted butter, and heavy cream. Place over medium heat and stir frequently as the butter melts and the mixture comes to a gentle boil. Continue to stir and let the mixture bubble for 2-3 minutes until it thickens slightly and turns a light caramel color. Remove from heat immediately and stir in the vanilla extract and salt. Add your chopped pecans and dried cranberries, stirring well to combine. Fold in the rolled oats until everything is evenly coated with the praline mixture. Line a large baking sheet with parchment paper. Using a tablespoon or a small cookie scoop, drop mounds of the mixture onto the parchment, spacing them about an inch apart. Let the cookies cool completely at room temperature for about 30-40 minutes, or pop the sheet in the fridge to speed things up. Once set, enjoy your cookies! Store leftovers in an airtight container.  

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Apple Cranberry Walnut Salad

 

 Ingredients

2 cups mixed greens (baby spinach and arugula)

1 large Granny Smith or Honeycrisp apple, cored and diced

1/2 cup dried cranberries

1/2 cup walnuts, roughly chopped and toasted

1/4 cup crumbled feta cheese

3 tbsp balsamic vinaigrette

 

Preparations

Wash and dry the mixed greens thoroughly. 

 Core and dice the apple; toss in lemon juice if desired to prevent browning.

Toast the walnuts in a dry skillet over medium heat for about 5-7 minutes until golden brown.

In a large bowl, combine mixed greens, apple, cranberries, walnuts, and feta cheese. Toss gently to mix.

Drizzle with balsamic vinaigrette and toss again until everything is well coated.

Serve immediately for maximum freshness. 

 

 

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Snack on energy coffee bites

 

Snack on a Few Coffee Energy Bites

Snack on a few bite-sized coffee energy treats to give you a boost during the day. Peanut butter may be substituted for almond butter, but it must be the creamy variety. Here is the delicious recipe:

 

What You Will Need:  

1 cup dry whole grain oatmeal 

1/2 cup ground flaxseed 

2 tbsp fresh ground unbrewed coffee beans 

1/2 cup creamy almond butter 

1/4 cup of honey 

1 tsp vanilla 

1/4 cup chocolate chips 

1/4 cup dried cranberries 

 

Directions: 

 

Stir the oatmeal, flaxseed, and coffee granules together in a medium bowl until thoroughly mixed. Add the almond butter, honey, and vanilla. 

Fold in the chocolate chips and cranberries once everything is combined, and stir well. 

Allow the mixture to chill in the fridge for 20 minutes. 

Roll them into tiny balls after they've finished chilling. 

Store in an airtight container in the fridge for no more than 1 week. 

Snack on a few bite-sized coffee energy treats to give you a boost during the day. Peanut butter may be substituted for almond butter, but it must be the creamy variety. Here is the delicious recipe:

 

What You Will Need:  

1 cup dry whole grain oatmeal 

1/2 cup ground flaxseed 

2 tbsp fresh ground unbrewed coffee beans 

1/2 cup creamy almond butter 

1/4 cup of honey 

1 tsp vanilla 

1/4 cup chocolate chips 

1/4 cup dried cranberries 

 

Directions: 

 

Stir the oatmeal, flaxseed, and coffee granules together in a medium bowl until thoroughly mixed. Add the almond butter, honey, and vanilla. 

Fold in the chocolate chips and cranberries once everything is combined, and stir well. 

Allow the mixture to chill in the fridge for 20 minutes. 

Roll them into tiny balls after they've finished chilling. 

Store in an airtight container in the fridge for no more than 1 week. 

 

 

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