Tis the Season for Apricots
Thursday, July 10th, 2008
Apricots are great in anyway from fresh, canned and frozen to even dried and are often found in a range of dishes from appetizer plates and even garnishes at some restaurants, but mostly in dessert dishes. They are rich in beta-carotene, fiber, and many vitamins, mostly vitamin A and C though. They help strengthen the immune system and help nourish the skin as well.
The apricot is a member of the rose family and are relatives to the peach and the rose as well. The wild apricot was discovered on the mountains of Chin in the 18th century by a Spanish conquistador explorer. He then took back the seeds and planted them in the garden of Spanish missions in California. And today California is the top producer of the apricot and harvests 95% of the Unites States apricot crop. It is believed in China that the apricot contains special fertility-enhancing properties.
The next recipe that you have that calls for oil, substitute pureed apricots instead. It is healthier and yummier. Apricots are truly the taste of summer!
Never eat raw apricot seeds, they are very poisonous.
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Earthly Eating Recipe
Make your own granola bars, here’s how:
1. Mountain Bar
Makes: 12 bars
1/2 cup apple sauce
1/2 cup maple syrup
1/2 cup apple cider jelly
1/2 cup honey
2 egg whites
1/2 cup nonfat plain yogurt
1/2 cup apple cider
1/2 cup maple sugar
2 3/4 cups whole whet flour
2 1/2 cup rolled oats
1/2 cup wheat germ
1 cup Macintosh apples, chopped
1 1/2 cups dried cranberries
1 cup walnuts, chopped
Grease a 9×13″ baking pan and line the bottom with parchment paper. Combine first 8 ingrdi9ents with a hand mixer. In a separate bowl, combine remaining ingredients, then add to liquid ingredients 1 cup at a time. Spread the dough in the pan and bake at 375LF for 23 to 25 minutes. Cool, remove and cut into 12 pieces.
2. Paradise Bar
Makes: 35 bars
3 cups barley flakes
1 cup dried blueberries
4 cups wild blackberry honey
1 cup barley malt
1 cup hazelnut butter
2 jars (8 oz.( hazelnut butter
4 cups chopped hazelnuts
Mix the barley flakes and the berries; set aside. Mix the honey, malt, and flour in a saucepan and heat to 250°F (use a candy thermometer). Add the butter and nuts to the honey mixture and stir until well blended. Combine wet and dry ingredients, place on a large tray (17 1/2x 26″ is ideal) and roll immediately. Cool and cut into bars. Freeze to prolong the freshness of the bar.
Happy Eating!
