Category Archives: Desserts

Apple Walnut Crisp

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I’m at a loss for apple recipes.

I can’t seem to come up with anything creative for the 12 lbs. of apples I picked up last weekend. So apple crisp seems like the only logical thing to make with all this fruit.

The walnuts give the topping of the crumble an extra crunch, that I absolutely loved. I may or may not have eaten all the topping off of most the dish when it came out of the oven. OK, OK I did. It was me. I couldn’t help it!

And if you live in the Boston area, you MUST eat this apple crisp with FoMu’s Apple Cider Donut vegan ice cream. It is easily one of the greatest things I have ever eaten. Not exaggerating!

FILLING

7 or 8 apples, peeled and sliced

1/3 cup organic brown sugar

1/3 cup organic raw sugar

1/2 cup organic orange juice

1 tbsp arrowroot powder

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp sea salt

TOPPING

1 cup organic rolled oats

1 cup organic whole wheat flour

1 cup organic brown sugar

1 cup raw walnuts, chopped

1/3 cup olive or coconut oil

3 tbsp almond milk

1 tsp pure vanilla

1 tsp ground cinnamon

  • Preheat oven to 350 degrees
  • Dissolve arrowroot powder in orange juice
  • Toss together apples, sugars, cinnamon, nutmeg and salt
  • Pour into casserole dish and pour orange juice over it
  • For the topping, mix together oats, flour, sugar, walnuts and cinnamon
  • Add in oil, almond milk and vanilla and then mix together until it forms a crumbly consistency
  • Pour crumbles ontop of apple slices
  • Bake at 350 degrees for 45 minutes

 

 

Apple-Picking & Apple Burritos!

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Now that September is coming to an end, I can FINALLY fully embrace fall.

I snickered when Shipyard Pumpkin was out before my pool closed. I groaned in disgust when all things Halloween and autumn started popping in local stores.

But now’s the right time. The weather is fully cooling off, I’ve bought myself some fabulous new boots, broken out the sweaters and of course, gone pumpkin and apple-picking.

Apple-picking is somewhat of a tradition (OK, it’s only our second year) among the girls at work and we returned to the orchards this past weekend. Arikka and I were ambitious with our apple recipes and we each brought home a whopping 12.2 pounds of apple, to which we paid a mere $15. It’s always a fun experience and picking the apples is just as fun as eating them.

One of my co-workers, Peter, actually came up with the idea for these apple burritos when he’d had one too many beers at Red Sox game. It turned out to be brilliant though and these burritos are perfect for breakfast or dessert. How awesome is it when a drunk idea actually turns out to be a sober success?!

4 whole wheat tortilla/burrito wraps

2 apples of your choice, peeled and sliced

1/3 cup raw sugar

1/2 cup orange juice

1/2 cup chopped pecans

1/4 cup lemon juice

2 tbsp maple syrup

1 tbsp cornstarch, dissolved in 1 tbsp water

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp sea salt

  • In a saucepan, cook apples in orange juice, lemon juice, sugar and sea salt over medium heat for 2 minutes
  • Bring to a boil, reduce to simmer and cook, partially covered for 5 more minutes
  • Add cinnamon and nutmeg and cook on medium heat for a few more minutes, stirring continuously
  • Add cornstarch and water and pecans and stir together for another minute, so that most of the liquids are gone and the mixture is sticky
  • Remove from heat, add maple syrup and pecans and stir until combined
  • Wrap up into burritos and serve!

(cool tree at the orchards at Tougas Farm)

 

 

Watermelon Mint Popsicles

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So as the pumpkin, gourds and butternut squashes invade my Whole Foods, I am clinging onto summer recipes for dear life. The days of asparagus, fresh garden tomatoes and stalks of basil are long behind us, BUT watermelon, honeydews and large melons seem to still be lingering. I don’t really love the sometimes grainy texture of watermelon, but I absolutely love the flavor. These popsicles are great because you get the sweetness of the melon, but with a better-tasting texture (in my opinion at least). The mint gives it a different fresh, kick and I’d love to try them with fresh basil too. The flavor combinations seem odd, but they actually pair together really well.

And to put a grown-up twist on these I threw them in the blender after frozen and mixed with some tequila and triple sec and made a delectable cocktail. If a mojito had a baby with a watermelon margarita THIS would be its lovechild. A tasty little love child 🙂

3 cups chopped watermelon

1 cup fresh mint leaves

1/2 cup coconut milk

1/2 cup raw organic sugar

1/4 cup fresh lime juice

  • Pulse all ingredients in a food processor until it makes a chunky liquid
  • Pour into popsicle molds and freeze for at least 1 hour

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Banana Summer Squash Bread

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Summer squash? In a bread? For real?

If zucchini can make an appearance in lots of baked good, why not the yellow version of the yummy squash?

They taste exactly alike, the only difference being the shape and color. I had a squash on hand, but not enough to make a meal so I figured it’d be a great addition to my banana bread. It adds a great level of moistness (hate that word!) and I love sneaking veggies into meals, even when they seem like they don’t belong. The end product looks too dark and not very appealing, but trust me, it is beyond delicious. This is one of those treats I’ll bring into work and everyone will go crazy for it and be completely shocked that it’s healthy…and vegan of course 🙂

3 ripe bananas

1 1/2 cups chopped summer squash

1 cup organic all-purpose flour

1 cup organic whole wheat flour

1 cup organic applesauce

1/2 cup raw organic sugar (optional)

1/2 cup olive or coconut oil

1/4 cup raw honey

1/4 cup coconut milk

2 tsp cinnamon

1 tsp pure vanilla

1 tsp baking powder

1 tsp baking soda

1 tsp sea salt

  • Preheat oven to 350 degrees
  • Whisk together flours, sugar, cinnamon, baking powder, baking soda and salt
  • Mix in summer squash, applesauce, olive oil, honey and vanilla
  • In a blender, blend bananas and coconut milk until creamy
  • Fold blended bananas into mix and stir until mixed
  • Pour batter into a greased 9X5 loaf pan and bake at 350 degrees for 45 minutes

Homemade Peanut Butter

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I don’t know about you, but we are finding it IMPOSSIBLE to find organic peanut butter these days. Not at Whole Foods, not at Trader Joe’s, not anywhere. I did find one brand at Hannafords’s but it was a whopping 7 bucks a jar and that just seems crazy to spend on smushed peanuts. It’s been equally difficult to find organic, raw peanuts, or ones that haven’t been smeared in salt or fake honey. But considering I’ve been obsessed with our Peanut Butter & Jelly Popsicles and have been anxious to make these Thai peanut wraps (stayed tuned for the recipe tomorrow), I knew that I needed to find some organic peanut butter-and fast.

I finally decided upon some organic, slightly roasted peanuts and wanted to make my nut butter from scratch. And I’m so glad I did, because per usual, the homemade version is far superior to the store-brand and is a cinch to make. You can adjust the  saltiness and sweetness to your liking, but the ratios I used are a pretty good base in my opinion. This yields a little more than a cup and a half of peanut butter, but it’s fairly heavy and a little goes a long way.

2 cups organic, roasted peanuts

1/4 cup olive oil

1 tbsp raw organic sugar

1 tsp sea salt

1 tsp raw honey

  • Pulse all ingredients in a food processor until creamy, at least 2 minutes
  • Serve or store jarred, in the fridge for up to 2 weeks

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Raw Creamy Strawberry & Raspberry Parfait

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Breakfast. Dessert. You decide.

Either way, it’s healthy, delicious, and best of all RAW.

I just cannot get used to eating more raw meals. I don’t know why, because I really thoroughly enjoy alot of the un-cooked food I make for John and I am fully aware of how much nutrition comes from eating raw versus cooked. Midday meals and dinner are just so much more satisfying to me if cooked, and I guess I’m just not physically ready to stray away from that at all.

Luckily, fruit is much easier to work into my own raw diet, especially when they’re the base for breakfasts and desserts. Raw cheesecake, raw porridge, and raw ice cream are some of my FAVORITE meals and this parfait is definitely up there. It’s super creamy and extremely filling, so one batch can last for multiple sittings. I had this for breakfast AND dessert the other day 🙂

2 cups strawberries

1 cup raspberries

1 1/4 cup raw cashews, soaked for 2 hours

1/2 cups shredded coconut

1/4 cup raw honey (or maple syrup)

2 tbsp lemon juice

1 tsp pure vanilla

  • In a blender, blend soaked cashews, honey, lemon juice and vanilla together until creamy
  • Pour into bowl and set aside
  • Then blend strawberries and raspberries together until thinned out
  • Pour a layer of the cashew mix on the bottom of a glass, then add some of the strawberry mix and top with some shredded coconut
  • Keep repeating layers until all mixtures are used

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Peanut Butter & Jelly Popsicles

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I refuse to let the summer go.

It seems like just yesterday I was anticipating the farmer’s markets, asparagus season and lots of salads to get ready for the warm weather.

Now? I see sweet potatoes, butternut squash and lots of apples in my near future.

The fall season is quickly approaching and although I DON’T want to accept it, I have to come to terms with it…eventually. For now though, I’m holding onto the summer season for dear life. That being said, I have been on an absolute popsicle kick. Instead of shaping my grocery list around breakfast, lunch and dinner, it’s been revolving around what mixtures I can throw into a frozen treat.

I got Jim some popsicle molds for our anniversary back in June and have only used them once. When temps started plummeting into the mid 50’s this week during the night (gasp!) I knew I need to start making more popsicles before the weather really started getting cold. But after making these yummy, easy, SUPER creamy sticks, I now have no doubts that I’ll be popping them in the freezer even when there’s snow on the ground. I’ve been freezing a lot of fruits this summer to save them up for the winter, and although I was originally saving them for smoothies, now they’ll be put towards any type of popsicle I can imagine!

FOR THE PEANUT BUTTER LAYER

2 frozen bananas, broken into pieces

1/3 cup organic peanut butter

1/4 cup cashew butter (optional-make your own quick by blending 1 cup cashews with 1/4 cup raw honey)

1/4 cup coconut milk

1 tsp pure vanilla

FOR THE JELLY LAYER

1 cup fresh or frozen strawberries,

1 tsp coconut oil

  • Pulse all peanut butter layer ingredients in a food processor until creamy
  • Pour mix into 6 popsicle molds, about halfway up
  • Blend all jelly ingredients in a blender until pureed, and then pour ontop of the peanut butter layers
  • Freeze for an hour, then enjoy!

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