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Recipes

Berry blast smoothie bowl

Chatelaine | posted Monday, Jan 4th, 2016

berryblastsmoothie-featured

INGREDIENTS

  • 1 cup frozen blueberries
  • 1 cup frozen blackberries
  • 1 cup finely chopped romaine stems
  • 1 frozen banana, broken in half
  • 1 Gala apple, finely chopped
  • 1/2 cup 2% plain yogurt
  • 1 tsp manuka honey, optional

INSTRUCTIONS

  1. WHIRL blueberries, blackberries, romaine stems, banana, apple, yogurt and manuka honey (optional) in a blender until smooth, scraping down sides as necessary. Pour into 2 bowls.
  2. TOP with your choice of smoothie toppers. (Above: Mangoes and kiwis add extra antioxidants to this berry blend.)

Smart smoothie toppers

Pepitas: Just 2 tbsp contains 5 g of protein and 5 g of fibre.

Figs: High in vitamin K, fibre and copper.

Goji berries: Great source of vitamins A and C.

Almonds: The nut with the most fibre: 3 g in 2 tbsp

Chia: Rich in Omega-3 fatty acids, calcium, protein and fibre.

Flax: Nearly 4 g of fibre in 2 tbsp. Ground seeds are easier for your body to absorb.

Hemp hearts: Full of protein, magnesium and healthy fats.

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Dried fruit compote

BT Toronto | posted Friday, Apr 11th, 2014

Dried fruit compote

Makes – 3 cups (750 mL) dried fruit and 1 cup (250 mL) juice

Serves – 6 – ½ cup (125 mL) per serving

Ingredients:

  • 2 cups (500 mL) Tropicana® Orange Creations 100% Orange and Grapefruit Juice ™
  • 20 prunes
  • 20 PC® Dried Apricots
  • ½ cup (125 mL) PC® Dried Cranberries
  • 4 cinnamon sticks

Method:

  1. In a medium pot stir all the juice, prunes, apricots and dried cranberries together. Submerge cinnamon sticks.
  2. Bring to the boil, cover, reduce the heat to low and simmer for 10 min. Remove from heat and let sit for 20 minutes.
  3. Store in the fridge for up to 1 week.

Courtesy Mairlyn Smith, www.mairlynsmith.com

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Peach and cherry crumble

BT Toronto | posted Wednesday, Aug 7th, 2013

Peach and cherry crumble

Ingredients:

  • 1 cup peaches, peeled and chopped
  • 1 cup cherries, pitted and halved
  • 2 tbsp granulated sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice
  • 3 tbsp butter, melted
  • 2 tbsp
  • 4 tbsp oats
  • 3 tbsp brown sugar
  • 1 tsp cinnamon

Method:

  1. Pre-heat oven to 400F. Mix together the fruit, corn starch, granulated sugar and lemon juice.
  2. In a separate bowl, mix together the flour, oats, brown sugar, butter and cinnamon.
  3. Evenly divide the fruit mixture between the two ramekins and cover with the oat topping. Place into toaster oven to bake for 15 minutes until golden brown and bubbly. Serve with Vanilla ice cream and garnish with fresh mint sprigs.

Courtesy Michael P. Clive,
www.twitter.com/michaelpclive

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