Earthly Eating

• Strawberry Goodie Pudding
Serves: 8

2 cups fresh strawberries
2 cups sliced rhubarb
2/4 cup sugar, plus 1/2 cups sugar
3 tbs. tapioca pudding
2 tbs. butter, softened
1 egg
1-1/2 cups all purpose flour
1-1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk

Slice the strawberries and set aside. Meanwhile, in a mixing bowl combine the rhubarb, strawberries, 2/3 cup sugar and tapioca pudding. Turn into a 2-quart baking dish and dot the top with butter.

In another bowl, beat the 1/3 cup butter and 1/2 cup sugar until light and fluffy. Add egg and beat till combined with sugar and butter. In a separate bowl combine flour, baking powder and salt and add to the wet mixture till well combined. Add milk and stir together till moist. Spread over top of strawberries and rhubarb mixture.

Bake for about 40 minutes in an over that is 350 degrees and serve hot.

• Strawberry Shortcake
Serves: 10

3 cups all-purpose flour
1/4 cup sugar plus 1/2 cup sugar
1 tbs. baking powder
3/4 tsp. salt
3/4 cup shortening
1 beaten egg
3/4 cup milk
1 tbs. butter, melted
4 cups sliced strawberries

Combine flour, 1/4 cup sugar, baking powder and salt in a large bowl and cut in shortening till you have small pieces about the size of a small pea. Combine egg and milk in another bowl and add flour mixture and stir till moist.

Turn out on a floured surface and knead for about 3 minutes. Place dough in a 9×1-1/2 inch round baking pan and bake at 450 degrees for 20 minutes. Cool for about 20 minutes and remove from pan. Melt butter and brush over the top.

In another bowl combine the strawberries and sugar to taste and let sit to make syrup. Cut the shortcake into smaller individual pieces and serve with strawberries and syrup over the top. Top with whipped cream and serve.
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Earthly Eating Recipe

Strawberry Punch
Serves: 8-12

Remove stems from strawberries and blend in a blender till smooth, strain and discard chunks and seeds. Combine blended strawberries and other ingredients into a punch bowl except gelatin. Dissolve gelatin into a separate bowl with 1 cup cold water, add to mix and stir to combine.

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• Frozen Fruit Smoothie
Serves: 2

1 frozen banana, peeled and sliced
2 cups frozen strawberries, raspberries and/or cherries
1 cup milk
1/2 cup vanilla yogurt
1/2 cup freshly squeezed orange juice
3 tbs. honey

Place all above ingredients into a blender or food processor and process until smooth. Serve in chilled glasses and garnish with a sprig of mint and fresh fruit.

• Chocolate Torte
Serves: 14

Cooking spray
5 cups all-purpose flour
4 oz. unsweetened cocoa powder
2-1/3 cups fine sugar
2 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1/2 tsp. ground cinnamon
10 oz. pitted prunes, pureed in a food processor
2 tsp. vanilla extract
2 eggs
1 cup milk
1 cup strong made coffee
Confectioners’ sugar
Fresh strawberries, washed with steams removed

Preheat oven to 35o degrees. Spray cooking oil in a 9-inch cake pan and set aside. In a large mixing bowl, sift together flour, cocoa, fine sugar, baking soda, salt and the cinnamon. Mix with a whisk until combined and then add pureed prunes, vanilla, and one egg at a time and then the milk. Mix well until blended completely, but don’t over mix.

Stir in coffee and pour into prepared baking pan. Bake for 45 minutes and allow to cool. Turn out onto a serving plate and sprinkle with confectioners’ sugar and top with fresh strawberries before serving.
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Earthly Eating Recipe

Roasted Beet Salad
Serves: 6

Combine 1/3 cup olive oil, orange juice and 1/8 tsp. black pepper. Cover and shake or whisk in a bowl. Pour over the beets and let stand for 20 minutes and allow beets to soak up flavor. Remove beets from dressing and place on top of salad greens along with organ wedges and walnuts. Drizzle with reserved dressing and serve.

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1 cup ripe strawberries
1/3 cup water
1/3 cup sugar
1-1/2 tsp. cornstarch
1-1/2 tsp. fresh lemon juice
2 cups finely chopped strawberries

Mash 1 cup strawberries with a mashed and combine the strawberries and water in a small saucepan and bring to a boil. Cook, stirring occasionally. Press the mixture through a sieve into a large bowl and reserve 1/2 cup strawberry liquid, add water to measure to 1/2 cup of mixture if needed. Discard the left over pulp.

Combine sugar and cornstarch in a pan and add the strawberry liquid, stirring well with a whisk. Bring to a boil and cook for 1 minute. Stir constantly. Reduce the heat and cook for 2 minutes. Remove from heat and add the lemon juice. Cool and stir in chopped strawberries. Use with strawberry shortcakes or other delicate dishes if desired.

• Italian Vegetables Spread
Makes: 2 cups

1 cup butter with olive oil, softened
1 small clove of garlic, crushed
2 tbs. finely chopped green peppers
1 tsp. Italian seasoning
2 tbs. diced pimientos

Blend all ingredients and chill for at least 2 hours. Try this spread on breads, veggies and even on fish and baked potatoes. Store left over’s in the fridge.

• Cucumber and Tomato Salsa
Serves: 4

2 cups cherry tomatoes, quartered
3/4 cups finely chopped cucumbers
1/3 cup finely chopped yellow bell peppers
3 tbs. chopped fresh basil
2 tbs. capers
1-1/2 tbs. finely chopped shallots
1 tbs. balsamic vinegar
2 tbs. grated lemon rind
1 tsp. salt, divided
1/4 tsp. freshly ground black pepper, dived
1 tbs. olive oil

Combine the first 8 ingredients in a bowl and stir in the salt and black pepper to taste. If you would like to make the salsa a bit more liquefied, stir in the olive oil. Serve with fish or back flour tortillas.

• BBQ Sauce
Makes: 1 cup
1/4 cup granulated sugar
2 tbs. cider vinegar
1/8 tsp. black pepper
1/2 cup minced onion
1/2 cup minced green pepper
1 can (8 oz.) tomato sauce

Using a medium saucepan sprayed with cooking spray, sauté onion and green pepper for 5 minutes. Stir in tomato sauce, vinegar, granulated sugar and pepper and bring to a boil. Lower heat and simmer for 10 minutes. Serve with chicken or pork ribs.
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Earthly Eating Recipe

Super Bowl Potato Skin Poppers
Serves: 10

Preheat the oven to 350 degrees. Meanwhile, cook the potatoes according to how the package directs. In a bowl, stir together the cooked potatoes, cheese and 1 cup of sour cream. Stir together and add the bacon, onion and salt and pepper. Stirring to combine. Warm the tortillas and spoon equal amounts into the center of each one. Roll up burrito style and brush with the melted butter and place seam-side down on a baking pan. Bake for 15 minutes until golden brown. Cut in half diagonally and serve with remaining sour cream.

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• Quick and Easy Petit Fours
Serves: 12

1/4 cup mixed berry cream cheese spread
12 white fudge covered sandwich cookies
6 strawberries, halved
1 square of semi-sweet baking chocolate, melted

Spread 1 tsp. cream cheese onto each cookie and top with a strawberry half. Drizzle each creation with the melted chocolate through a piping bag or with a spoon dipped into the chocolate.

• Peanut Butter Berry Delights
Serves: 20-25

1/2 cup creamy peanut butter
5 tbs. milk chocolate chips, melted and cooled
2 tbs. whipped topping
20 to 25 large fresh strawberries or frozen will due
5 squared semi sweet baking chocolate, melted

Line a baking sheet with parchment paper and set aside.

In a small bowl, combine the peanut butter with the melted chocolate and whipped topping.

Begin at the right of the stem, cut each strawberry in half diagonally. Scoop out the white portion of each berry. Spread or pip the peanut butter mixture between the two halves and press together.

Place on a prepared baking sheet, refrigerate for about 15 minutes or until solid. Dip the bottom half of each berry in semi sweet chocolate and place back on the pan. Refrigerate for about 20 minutes. Serve.

• Simple Lime Mousse
Serves: 4

1 cup heavy whipping cream
1/4 cup sugar
2 tbs. lime juice
1 tbs. grated lime peel
1 tsp. vanilla extract
Lime slices and fresh mint, optional

In a mixing bowl, combine the cream, sugar, lime juice, peel and vanilla. Beat on high speed until soft peak form. Spoon the mixture into dessert dishes and garnish with lime and mint if desired before serving.
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Earthly Eating Recipe

Strawberry Cheesecake Trifle
Serves: 14-16

Drain the strawberries, reserving the juice and set the berries aside. Gently toss the cake cubes with reserved juice. Place have the cake in a 4-qt. trifle dish or serving bowl. Top with a third of the cream cheese mixture, half of the strawberries and half of the grated chocolate. Repeat layers and top with remaining cream cheese mixture. Garnish with chocolate curls and strawberries if desired. Refrigerate at least 4 hours.

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1. Açai
:

• Boosts energy levels
• Provides vital vitamins, minerals and fiber.
• Free radical fighter
• Strengthens the immune system and helps slow the signs of aging.
• Helps with lowering cholesterol levels.
• Improves circulation and reduces inflammation.

2. Blueberry:

• Rich in vitamins and nutrients.
• Has strong antioxidants and helps with free radical damage.
• Has anti-aging benefits.
• Helps with many skin conditions.
• Reducing the appearance of scars.

3. Cranberry:

• Contains potent antioxidant properties.
• Helps against dental plaque.
• Has anti-carcinogenic and anti-cancer properties.
• Helps prevent heart disease.
• Helps prevent the development of kidney stones.

4. Goji:

• Has antioxidant properties and helps slow the aging process.
• contains health vitamins and nutrients.
• Helps to increase energy.
• Provides cardiovascular strength and health.
• Has immunes system support.

5. Strawberry:

• Has a huge range a nutrients and vitamins like vitamin C.
• Has great levels of phytonutrients and antioxidants.
• Helps fight free radical damage.

6. Raspberry:

• Has a great source of allergic acid and anti-carcinogenic properties.
• Contains powerful antioxidants and helps fight the signs of aging.
• Reduces the release of histamines and allergic reactions.
• Has anti-carcinogenic properties.
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Earthly Eating Recipes

Potato Salad
Makes 6 servings

Combine the first 7 ingredients well with care. Try not to mash up the potatoes too much. Fold in the mayo and the eggs. Chill at least 2 hours and sprinkle with paprika and serve.

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