ARCHIVED RECIPES
Maple Fruit Compote with
Honey-Ginger Toasted Nuts
Prep time: 10 minutes
Cooking time: 20 minutes
Serves: 4
Ingredients:
2-3 apples
2-3 peaches or pears
2 tablespoons maple syrup
1/2 cup raisins
juice of 1 lemon
1 teaspoon cinnamon
1 cup walnuts or nuts of your choice
1/2 teaspoon fresh ginger, minced
2 tablespoons honey
Directions:
1. Wash, core and chop fruit into slices or chunks.
2. Place in a large saucepan with 1/3 cup of water. Add the maple syrup and raisins.
3. Cook over medium heat, stirring occasionally, for 10 minutes.
4. Add lemon juice and cinnamon. Cook for another 10 minutes, until soft.
5. While fruit is cooking, place chopped nuts in a skillet over medium heat and toast, stirring often, for 5 minutes.
6. Drizzle honey over the nuts and add ginger, but keep stirring since the honey can easily burn.
7. Top warm fruit with toasted nuts and enjoy!
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Cider-Roasted Vegetables
Prep time: 10 minutes
Cooking time: 30-45 minutes
Serves: 4
This recipe is quite versatile. You choose the vegetables. The below is only a suggested mix. Add or subtract to your tastes!
Want a little extra warmth to your recipe? Season with a touch of curry, nutmeg, cinnamon or thyme.
Ingredients:
Garlic - whole or minced
1 cup of cauliflower florets
1-1/2 cups broccoli florets
6 baby potatoes, cut in wedges
2 carrots, sliced
1-1/2 cups butternut squash, peeled and cubed
Half a purple cabbage, sliced
1 red onion, cut in wedges
Sauce:
3 tablespoons apple cider vinegar
3 tablespoons apple cider
3 tablespoons olive oil (extra virgin)
1 tablespoon of agave nectar or honey
Directions :
1. Place prepared vegetables in a large roasting pain. Season with ground pepper and salt (preferably sea salt).
2. Mix all roasting sauce ingredients in a bowl.
3. Pour over veggies and stir/toss to thoroughly coat the veggies.
4. If you add warming spices, sprinkle them over the coated veggies.
5. Roast for 30-45 minutes in a 375 degree oven or until veggies are tender or roasted to your preferred consistency.
Prep time: 10 minutes
Cooking time: 30-45 minutes
Serves: 4
This recipe is quite versatile. You choose the vegetables. The below is only a suggested mix. Add or subtract to your tastes!
Want a little extra warmth to your recipe? Season with a touch of curry, nutmeg, cinnamon or thyme.
Ingredients:
Garlic - whole or minced
1 cup of cauliflower florets
1-1/2 cups broccoli florets
6 baby potatoes, cut in wedges
2 carrots, sliced
1-1/2 cups butternut squash, peeled and cubed
Half a purple cabbage, sliced
1 red onion, cut in wedges
Sauce:
3 tablespoons apple cider vinegar
3 tablespoons apple cider
3 tablespoons olive oil (extra virgin)
1 tablespoon of agave nectar or honey
Directions :
1. Place prepared vegetables in a large roasting pain. Season with ground pepper and salt (preferably sea salt).
2. Mix all roasting sauce ingredients in a bowl.
3. Pour over veggies and stir/toss to thoroughly coat the veggies.
4. If you add warming spices, sprinkle them over the coated veggies.
5. Roast for 30-45 minutes in a 375 degree oven or until veggies are tender or roasted to your preferred consistency.