Fruits
Green Smoothie
By: Willow Hunt-Scott
This Green Smoothie recipe was inspired by Victoria Boutenko, a raw vegan food author and inventor. This smoothie is fantastic for your health because it contains tons of fibre, fruits, and vegetables. When you blend vegetable greens it allows your body to have more access to absorbing the health benefits from the chlorophyll contained.
1 cup of fruit (of your choice), chopped
1 cup Vegetables (kale, swiss chard, lettuce, dandelion leaves, miner's lettuce), chopped
1 cup water (feel free to add a bit more to get your desired thickness)
1. Pour 1 cup water into a blender with the 1 cup fruit of your choice. Blend.
2. Add 1 cup of vegetables of your choice and blend.
3. Serve and enjoy.
Apple Roast Chicken
By: Anonymous
With local apples and cider
4 local apples, quartered and cored
2 onions, peeled and cut into large chunks
1 whole head of garlic cloves, peeled
1 or 2 sprigs of fresh rosemary
A sprinkle or two of sea salt and freshly ground pepper
One 4 lb (1.8 kg) roasting chicken
1/2 cup (125 mL) of apple cider
2 green onions, thinly sliced
Preheat your oven to 350°F (180°C).
Toss the apples, onions, garlic and rosemary together in a roasting pan large enough to hold the chicken.
Season chicken well with salt and pepper and rest it on top of the apple mixture. Pour in the cider. Roast chicken until a meat thermometer inserted in the thickest part of one of the thighs reads 180°F (82°C), about 20 minutes a pound.
As soon as the chicken is cool enough to handle, and without removing it from the pan, slice and pull the meat from the carcass and toss with the apple pan stew. Sprinkle with the sliced green onions and serve directly out of the pan.
Lentils with Local Apples
By: Anonymous
This hearty side dish showcases the earthy richness of lentils by pairing them with crisp apples.
1 minced onion
1 clove of minced garlic
1 teaspoon of butter
1 tablespoon of Canadian riesling
1 cup of lentils
2 cups of chicken stock
1 teaspoon of fresh thyme
1 local apple, small, diced
A sprinkle or two of sea salt and freshly ground pepper
Melt the butter in a small sauce pot over medium-high heat. Add the onions and garlic and lightly sauté for a few minutes. Splash in the wine and stir for a moment or two longer. Add the lentils and stock and bring to a simmer. Add the apple, thyme, salt and pepper. Cover, reduce the heat to low and continue simmering until the lentils are tender, about 20 minutes.
Apple or Fruit Crisp
By: Cedar Copper Woman
Seasonal Apples, or other fruit
Fruit:
4-5 medium sized apples, or 2 cups of berries or other other fruit
1/2 tspn powdered cinnamon or other culinary spices you like
add cinnamon or other spices to the fruit mix
Topping:
3/4 cups wholewheat flour
3/4 cup large flake oats
1/2 cup brown sugar
1/4 cup butter
1/2 tsn salt
Pre-heat Oven to 400 degrees Celcius, then drop it to 350 degrees Celcius before baking the crisp.
Fruit:
4-5 medium sized apples, or 2 cups of berries or other other fruit
1/2 tspn powdered cinnamon or other culinary spices you like
cut, peel and remove seeds from apples, or other fruits with peelings and seeds; or simply add berries
add cinnamon or other spices to the fruit mix
Place fruit directly into the glass or pyrex-type baking dish, it will be in the bottom part of the baking dish, add sugar or other natural sweetner if you feel the fruit may be too tart
Topping:
3/4 cups wholewheat flour
3/4 cup large flake oats
1/2 cup brown sugar
1/4 cup butter
1/2 tsn salt
If you actually have any of this dish leftover.... cover it with saran wrap or foil, and keep it refridgerated for up to 4 days... if it lasts! LOL!
This fruit crisp is one of my faves, my daughter and her friends all love it. I use 1/2 the amount of sugar I originally saw written into the original recipe I took it from. I always tend to make every recipe I use, my own in some way or another. That is the fun part about cooking, making something your own!
